Shakshuka with Swiss Chard

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Shakshuka is a one skillet Middle Eastern meal that consists of eggs poached in tomato sauce. In this recipe, Michael Anthony of the Gramercy Tavern in New York, incorporates Bacon and Swiss chard for an Italian twist on the classic. I loved this dish—not only the ease of preparing a one skillet meal, but the wonderful combination of poached eggs in a flavorful tomato sauce with pockets of cooked Swiss chard—perfect for scooping up with slices of crusty bread. I’m looking forward to trying more of Chef Michael Anthony’s recipes from the recently released The Gramercy Taverrn Cookbook, which looks like a wonderful compilation of recipes from one of New York’s best restaurants.

Shakshuka with Swiss Chard (from Michael Anthony via Food & Wine, Nov. 2013; serves 4)

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
Crusty bread

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.

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.

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.

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 with crusty bread.DSC01460

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