If you love brunch foods as much as I do, shakshuka is a dish you’ll have to try at home! Now that my friends and I are all vaccinated, I can’t wait to pick up where we left off with Sunday brunches and mimosas. As we welcome spring with open arms and everything begins to bloom, it seems like the world is finally coming alive again. Getting together with friends over great food and drinks has a whole new meaning this time around. I feel so grateful that life feels somewhat normal again!
Cast iron cooking is one of my favorite ways to cook. Cast iron skillets retain a lot of heat, which is very helpful for baked dishes like shakshuka. Traditional shakshuka has North African roots, but it became popularized in the Middle East. You’ll often see this gorgeous dish of poached eggs nestled in a bubbling bath of tomatoes, olive oil, peppers, garlic, and onion at most Israeli restaurants. Spices like paprika, cumin, cayenne pepper, and nutmeg are often used to give shakshuka its signature warm flavor profile.
I love to make shakshuka when I have a small group of friends or family coming over. Serve it with a basket of toasted bread and let everyone go to town!
I decided to try something a little different this time around. I’ve added rainbow chard, kale, and spinach to my shakshuka! These extra greens add more bite to the dish and make it more filling overall. I also found feta to be an awesome addition to my shakshuka. It adds a little bit of extra saltiness that works so well with the other flavors in the dish. This is also an excellent way to sneak more greens into your meal .
- 1 tablespoon olive oil
- ½ large sweet onion diced
- 2 cloves garlic minced
- 5 leaves rainbow chard leaves and stems separated, leaves cut into 1” pieces, stems cut into ½” pieces
- 1 bunch lacinato kale leaves and stems separated, leaves cut into 1” pieces, stems cut into ½” pieces (can substitute 1 cup of frozen kale)
- ¼ cup water
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- Freshly ground black pepper
- 1-28 oz. can chopped tomatoes
- 2 cups baby spinach packed (can substitute ½ cup of frozen spinach)
- 6 eggs at room temperature
- ½ cup crumbled feta cheese
- Fresh dill for garnish
- Toasted bread for serving
- Position a rack in the middle of the oven and preheat to 350°F.
- In a 10” cast iron skillet over medium-low heat, warm the oil. Add the onions, cover the pan, and cook for 5 minutes. Add the garlic and cook for 2 minutes, until slightly browned. Increase the heat to medium-high and add the chard and kale stems; cook for two minutes. Add the chard and kale leaves and ¼ cup of water, partially cover and cook just until wilted, about 30 seconds. Add the cumin, paprika, salt, pepper, and tomatoes and bring to a boil. Cook for 2 minutes, then add the spinach and stir until wilted.
- Turn off the heat, make 6 wells in the sauce, and crack an egg into each. Sprinkle the feta evenly over the entire dish. Place into the oven and cook for 12-14 minutes, until the egg whites are just set.
- Top with fresh dill and serve with toasted bread on the side.