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Swiss Chard Potato Shakshuka

One-pan shakshuka with crispy potatoes, Swiss chard, and garlic-rubbed baguette toasts.

Serves 2Prep 20 minCook 35 minDifficulty mediumCuisine Middle Eastern

vegetariangluten-freespicybreakfastmain

−Servings: 2+

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Ingredients

• 2cage-free farm eggs
• 1small baguette
• 115-oz can crushed tomatoes
• 4 ozmini sweet peppers
• 3 clovegarlic
• ½ bunchSwiss chard
• ½ lbfingerling potatoes
• Knick Knacks:
• 2 tbspgrated Parmesan cheese
• ½ tspground espelette pepper
• 1shallot
• ¼ tspcrushed red pepper flakes

Instructions

1. Preheat the oven to 475°F.
2. Wash and dry the fresh produce.
3. Halve the baguette.
4. Thinly slice the potatoes into rounds.
5. Peel and medium dice the shallot.
6. Peel the garlic. Leaving 1 clove whole, roughly chop the remaining cloves.
7. Cut out and discard the stems, ribs, and seeds of the sweet peppers, then medium dice.
8. Separate the chard leaves and stems. Roughly chop the leaves and thinly slice the stems, keeping them separate.
9. In a medium pan (nonstick and oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
10. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened.
11. Add the shallot, chopped garlic, sweet peppers, and chard stems to the pan; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant.
12. Add the chard leaves, crushed tomatoes, ground espelette pepper, ¼ cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until slightly thickened. Turn off the heat; season with salt and pepper to taste. *(If your pan isn’t oven-safe, transfer to a baking dish.)*
13. Using a spoon, create 2 wells in the center of the pan of sauce. Crack an egg into a bowl; carefully pour into 1 well. Repeat with the remaining egg. Season with salt and pepper. Evenly top the eggs with ⅔ of the cheese.
14. Bake 7 to 9 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness.
15. Leaving the oven on, remove the baked shakshuka from the oven. Let stand for at least 2 minutes.
16. While the shakshuka bakes, place the baguette on a sheet pan, cut side up. Drizzle with 2 teaspoons of olive oil; season with salt and pepper.
17. Toast in the oven for 7 to 9 minutes, or until browned and the edges are crispy.
18. Remove from the oven. When cool enough to handle, carefully rub the cut sides of the toasted baguette with the whole garlic clove; discard the clove. Transfer to a serving dish.
19. Garnish the baked shakshuka with the remaining cheese. Serve with the garlic toasts on the side. Enjoy!