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Swiss Chard & Potato Shakshuka
with Sweet Peppers & Garlic Toasts
50 MIN
2 Servings
From the Test Kitchen
Tonight, we’re celebrating a North African and Middle Eastern staple: shakshuka, or eggs baked in a spiced tomato sauce. Our sauce features seasonal mini sweet peppers, known for their bright hues, along with hearty chard and ground espelette pepper, a type of hot paprika popular in southwestern France. On the side, crunchy garlic toasts are perfect for scooping up the flavorful sauce and eggs.
Get Cooking-
NutritionPER SERVING
-
Calories600 Cals (est.)
fresh
ingredients
Title
-
2 Cage-Free Farm Eggs
- 1 Small Baguette
- 1 15-Ounce Can Crushed Tomatoes
-
4 oz Mini Sweet Peppers
- 3 cloves Garlic
- ½ bunch Swiss Chard
- ½ lb Fingerling Potatoes
- 2 Tbsps Grated Parmesan Cheese
- 1 Shallot
- ½ tsp Ground Espelette Pepper
- ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475ºF. Wash and dry the fresh produce. Halve the baguette. Thinly slice the potatoes into rounds. Peel and medium dice the shallot. Peel the garlic. Leaving 1 clove whole, roughly chop the remaining cloves. Cut out and discard the stems, ribs, and seeds of the sweet peppers, then medium dice. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems, keeping them separate.
2
Brown the potatoes:
In a medium pan (nonstick and oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened.
3
Make the sauce:
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. Add the chard leaves, crushed tomatoes, ground espelette pepper, 1/4 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.)
4
Assemble & bake the shakshuka:
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 and sauce with 2/3 of the cheese. Bake 7 to 9 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Leaving the oven on, remove the baked shakshuka from the oven. Let stand for at least 2 minutes.
5
Make the garlic toasts:
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. Toast in the oven 7 to 9 minutes, or until browned and the edges are crispy. 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.
6
Plate your dish:
Garnish the baked shakshuka with the remaining cheese. Serve with the garlic toasts on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475ºF. Wash and dry the fresh produce. Halve the baguette. Thinly slice the potatoes into rounds. Peel and medium dice the shallot. Peel the garlic. Leaving 1 clove whole, roughly chop the remaining cloves. Cut out and discard the stems, ribs, and seeds of the sweet peppers, then medium dice. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems, keeping them separate.
2
Brown the potatoes:
In a medium pan (nonstick and oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened.
3
Make the sauce:
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. Add the chard leaves, crushed tomatoes, ground espelette pepper, 1/4 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.)
4
Assemble & bake the shakshuka:
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 and sauce with 2/3 of the cheese. Bake 7 to 9 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Leaving the oven on, remove the baked shakshuka from the oven. Let stand for at least 2 minutes.
5
Make the garlic toasts:
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. Toast in the oven 7 to 9 minutes, or until browned and the edges are crispy. 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.
6
Plate your dish:
Garnish the baked shakshuka with the remaining cheese. Serve with the garlic toasts on the side. Enjoy!
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