Name: Shakshuka with Chickpeas and Swiss Chard
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 8 large eggs; 2 tablespoons extra-virgin olive oil; 1 onion, thinly sliced root to tip; 2 cloves garlic, finely chopped; 3 tablespoons mild harissa, plus more for serving; 2 teaspoons ground cumin; Kosher salt and freshly ground pepper; 1 15-ounce can cherry tomatoes; 1 15-ounce can chickpeas, not drained; 1/2 bunch Swiss chard, leaves only, chopped (about 2 1/2 cups); 8 slices sourdough bread; 1/3 cup chopped fresh parsley

Directions

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.
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.
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.
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.
Top the shakshuka with the parsley. Divide among shallow bowls or plates; serve with the bread and more harissa.

Photograph by Andrew Purcell

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Shakshuka with Chickpeas and Swiss Chard

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