Shakshuka with Swiss Chard

5.0
(5,586)
1 Review

Cooks throughout the Middle East poach eggs in tomato sauce. Here, chef Michael Anthony introduces Italian flavors to the classic, like basil and Parmesan.  

By
Michael Anthony
Michael Anthony

Michael Anthony is Executive Chef of Gramercy Tavern. Mike grew up in Cincinnati, Ohio, and graduated from Indiana University. He moved to France in 1992 and spent five years training and working in several renowned kitchens. When he returned to the U.S., he joined the team at Restaurant Daniel, then became Chef de Cuisine at March Restaurant before moving on to ultimately become Executive Chef at Blue Hill Stone Barns.

Food & Wine's Editorial Guidelines
Updated on November 2, 2018
Shakshuka with Swiss Chard
Photo: © John Kernick
Total Time:
1 hr
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 3 tablespoons extra-virgin olive oil

  • 4 ounces meaty bacon, minced

  • 1 medium onion, minced

  • 4 garlic cloves, minced

  • 1 large bunch Swiss chard, stems minced and leaves reserved

  • 32 ounces (4 cups) prepared tomato sauce

  • 1 teaspoon dried basil

  • Pinch of crushed red pepper

  • Kosher salt

  • Freshly ground black pepper

  • 8 large eggs

  • 3 tablespoons freshly grated Parmigiano-Reggiano cheese

  • 1/4 cup thinly sliced basil leaves

Directions

  1. Preheat the oven to 350°. In a large ovenproof skillet, heat the olive oil. Add the bacon, onion, garlic and chard stems and cook over moderate heat, stirring occasionally, until the stems are softened, about 5 minutes. Add the tomato sauce, dried basil and crushed red pepper and simmer until the sauce is thickened, about 15 minutes. Season with salt and pepper.

  2. Meanwhile, in a large pot of salted boiling water, blanch the chard leaves for 3 minutes. Drain and let cool slightly. Squeeze out the excess water. Form the chard leaves into 8 small piles and arrange them in the sauce around the side the skillet.

  3. Crack the eggs into the skillet between the piles of chard. Transfer the pan to the oven and bake the eggs for 12 to 15 minutes, until the egg whites are just set and the yolks are still runny.

  4. Transfer the skillet to a rack and sprinkle the cheese on top. Let stand for 5 minutes. Garnish the shakshuka with the sliced basil and serve immediately.

Serve With

Crusty bread.

Suggested Pairing

Lively, light-bodied red wine.

Originally appeared: November 2013

Related Articles

Wild mushroom toasts
Wild Mushroom Toasts
40 mins
Five-Herb Frittata Prosciutto and Parmesan
Five-Herb Frittata with Prosciutto and Parmesan
15 mins
Iceberg Salad with Blue Cheese Dressing
Iceberg Salad with Blue Cheese Dressing
30 mins
Seared Scallops with Bacon-Braised Chard
Seared Scallops with Bacon-Braised Chard
1 hr
Kuku Sabzi (Herb Frittata) with Kale and Cranberry
Kuku Sabzi (Herb Frittata) with Kale and Cranberry
1 hr 35 mins
Savory Bread Pudding
Savory Bread Pudding
Chorizo migas
Chorizo Migas
30 mins
Card Placeholder Image
Spaghettini with Cabbage and Pancetta
45 mins
Grilled Pork Chops with Anchovies and Swiss Chard
Grilled Pork Chops with Anchovies and Swiss Chard
45 mins
Breakfast Burrito
Breakfast Burrito
35 mins
Sautéed Spinach with Pancetta and Dried Cranberries
Sautéed Spinach with Pancetta and Dried Cranberries
30 mins
Escarole Shakshuka
Escarole Shakshuka
1 hr
Card Placeholder Image
Peanut-Crusted Fish with Swiss Chard
Kielbasa, Apple, and Onion Strata with Mornay Sauce
Kielbasa, Apple, and Onion Strata with Mornay Sauce
1 hr 45 mins
Creamy Chicken and Bacon Pasta with Artichoke Hearts and Spinach
Creamy Chicken and Bacon Pasta with Artichoke Hearts and Spinach
40 mins
Deviled Eggs with Country Ham
Deviled Eggs With Country Ham