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Chard shakshouka

Time 50 minutes
Yields Serves 6
Chard shakshouka
1

Heat the oven to 375 degrees.

2

In a medium saucepan, heat 1 tablespoon oil over medium heat. Sweat the onion, minced garlic, red pepper flakes and paprika for 3 minutes. Stir in the peppers, thyme and rosemary sprigs and continue to cook for 5 minutes to marry the flavors. Add the tomatoes, sugar, 1/4 teaspoon salt and several grinds of pepper, and simmer until the peppers are soft and the sauce has thickened, about 30 minutes (try to leave the tomatoes intact).

3

When the tomato mixture is almost ready, cook the chard: In a large cast-iron skillet heated over medium-high heat, melt the butter along with the remaining 3 tablespoons oil. Add the smashed garlic, Swiss chard, a generous 1/4 teaspoon salt and several grinds of pepper and saute until the chard is wilted, about 4 minutes. Remove and discard the rosemary and thyme sprigs from the tomato mixture, then spoon it over the cooked chard. Make 6 little indentations and break the eggs into them. Sprinkle over half of the thyme, parsley and tarragon leaves, as well as half of the oregano.

4

Place the skillet in the oven and bake until the yolks are just set, about 8 minutes. Sprinkle over the remaining herbs and serve immediately.

Adapted from a recipe in “V Is for Vegetables” by Michael Anthony.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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