Shakshuka with Chickpeas and Swiss Chard

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
Shakshuka is a dish in which eggs are cooked in a spiced tomato sauce with aromatics, such as onion and garlic. This take on shakshuka includes canned cherry tomatoes, chickpeas and Swiss chard. For the perfect even cook on the egg, be sure to use room temperature eggs.



  1. Preheat the oven to 400˚ F. Add the eggs (in their shells) to a large bowl of warm water and set aside. This will bring the eggs to room temperature and make for more even cooking.
  2. Heat the olive oil in a large cast-iron skillet over medium heat. Add the onion and cook, stirring, until softened, 6 to 7 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the harissa, cumin, 3/4 teaspoon salt and a few grinds of pepper; toss to coat the onion. Add the cherry tomatoes, chickpeas with their liquid and 1/4 cup water. Increase the heat to medium high, stir to combine and bring to a simmer. Add the Swiss chard in batches, stirring until wilted before adding more. Continue cooking until slightly thickened, about 3 minutes. Remove from the heat.
  3. Remove the eggs from the water and crack them into a bowl or large spouted measuring cup. Make 8 wells in the tomato mixture and gently slip 1 egg into each well.
  4. Transfer the skillet to the oven. Bake until the egg whites are fully set and firm to the touch, 8 to 12 minutes. Meanwhile, put the bread on a baking sheet and toast in the oven until browned, 10 to 12 minutes.
  5. Top the shakshuka with the parsley. Divide among shallow bowls or plates; serve with the bread and more harissa.