Green Shakshuka.

Have you ever gone out for a meal at a restaurant and come away thing, "Man, I wish I knew how to make that home. It was so delicious!"? Yea, it happens to me all of the time. And more often than not, I never end up ever giving the dish a try. I tell myself that there is no way that it will taste the same. Or perhaps the flavors and combinations and techniques of actually making the dish are going to be way too difficult for me to recreate in an apartment kitchen. That is typically how my internal conversation goes. I tell myself that I want to make it and then I convince myself not to even try. 

That all changed this weekend. When I was in New York City last year I went out for breakfast by myself. It seems weird, I know, but I am slowing learning that taking yourself out on a date everyone once and I while is completely liberating. You should try it out sometime. Back to the story...I went to breakfast at Jack's Wife Freda and enjoyed this delicious dish of green something and eggs. Honestly, I had no idea what exactly what it was, but I knew that had to have it again. 

After a little bit of research, I found a recipe for GREEN SHAKSUKHA from Bon Appétit. Let's face it - the easiest way to recreate restaurant dishes is simply to find a recipe for it! Sure, it may be the easy way out, but you have to start somewhere, right? 


Green Shakshuka
from Bon Appetit


½ teaspoon caraway seeds
3 medium bunches green Swiss chard, divided
Kosher salt
2 serrano chiles, seeds removed, chopped
½ cup cilantro leaves
1 teaspoon ground cumin
¼ cup plus 2 tablespoons olive oil
1 large onion, sliced
Freshly ground black pepper
8 large eggs
Harissa powder or Aleppo-style pepper and coarsely chopped dill (for serving)


  1. Preheat oven to 325°. Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; finely grind in spice mill or with mortar and pestle.

  2. Remove ribs and stems from 1 bunch chard; discard. Blanch leaves in a large pot of boiling salted water 10 seconds. Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water.

  3. Coarsely chop; transfer to a blender. Add chiles, cilantro, cumin, caraway, ¼ cup oil, and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt.

  4. Trim tough stems from remaining chard; separate leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces.

  5. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook onion, stirring often, until starting to soften, about 5 minutes. Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5–8 minutes.

  6. Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes.

  7. Pour in purée and use a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and harissa powder.

  8. Bake until eggs are just set, 20–25 minutes. Top with dill.