Recipe: The traditional North African shakshuka goes green




Karoline Boehm Goodnick for The Boston Globe

Green shakshuka

To make the traditional North African shakshuka — which has become wildly popular here — eggs are poached in a spicy tomato sauce. The technique of cooking eggs in a thick sauce lends itself to many interpretations. Here, we trade tomatoes for a bed of cooked greens and chickpeas.

Begin in a large, deep skillet with sauteed jalapeno, cumin, and paprika. Then, working in batches, wilt Swiss chard and baby spinach in the pan. Once they’re cooked, add canned chickpeas and some of their liquid. With a spoon, create divots in the greens for the eggs. Add an egg to each hole, taking care not to break the yolks. Transfer to the oven and cook just until the whites are barely set (longer if you prefer, of…

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