This greened up version of shakshuka is such a fresh, fun twist on the classic. Normally done with tomatoes this variation gets a super-hearty texture from greens like Swiss chard, parsley, and cilantro, plus a slightly sweet, anise-y flavor from the fennel (instead of fennel you can use kohlrabi as well). It’s a really nice, simple breakfast that came up as I experimented to get some more greens into my morning. Worth nothing is that I prefer sweet over savory so if you are on the sweeter side you might prefer the traditional shakshuka.
2 tablespoons extra-virgin olive oil
1 small yellow onion, finely diced
1/2 large or 1 small fennel bulb, trimmed, cored, and finely chopped
1 garlic clove, finely chopped or grated
1 tspn ground cumin
1/2 tspn ground coriander
4 large leaves Swiss chard, collards or any other greens, midribs removed and sliced into thin ribbons
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro, plus more for serving
1/4 cup vegetable stock or water
2-4 large eggs
- Preheat the oven to 350ºF.
- In a large ovenproof skillet with a fitted lid, heat the oil over medium heat. Add the onion, fennel, garlic, and salt to taste and sauté until the vegetables are tender, 5 to 7 minutes. Add the cumin and coriander and sauté for another minute before adding the Swiss chard (or any other green leafy veggie), parsley, and cilantro. Let the mixture sauté for another 2 to 3 minutes, then check for seasoning. Stir in the stock or water, cover, and cook until the greens are tender, 1 to 2 minutes.
- Make 4 small wells in the mixture, crack the eggs into each of the dents, taking care not to break the yolks, and season with salt and pepper to taste. Transfer the pan, uncovered, to the oven and bake until the whites are just set and the yolks are still runny, 3 to 5 minutes.
- Garnish with leftover cilantro and parsley, et viola, breakfast is ready to be served.