Poached Eggs with Swiss Chard Sauce (Green Shakshuka)

Tunisian Jews are credited for bringing shakshuka to Israel, but it's unclear where exactly the dish was first made. (Some say Tunisia, others say Libya.) These days, the egg dish is popular in a number of North African and Middle Eastern countries, including Algeria, Egypt, Iraq, Libya, and Morocco. It's basically eggs poached in a spicy tomato sauce, but there are tons of variations, like this one. Green shakshuka puts a healthy green spin on the classic shakshuka recipe. It's an easy, one-pan dish filled with Swiss chard, chiles, cilantro and poached eggs. Whether you eat it for breakfast or dinner, it's a hearty, nutrient-packed meal that will last you through any season. Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them.

½ tsp. caraway seeds
3 medium bunches green Swiss chard, divided
sea salt
2 serrano chiles, seeds removed, chopped
½ cup cilantro leaves
1 tsp. ground cumin
¼ cup + 2 Tbsp. extra-virgin olive oil
1 large onion, sliced
black pepper, freshly ground
8 large eggs

To Serve:
harissa powder or Aleppo-style pepper and coarsely chopped dill

Special Equipment:
A spice mill or a mortar and pestle

Preheat oven to 325°F (160°C/140°C fan, Gas Mark 2).

Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; finely grind in spice mill or with mortar and pestle.

Remove ribs and stems from 1 bunch chard; discard. Blanch leaves in a large pot of boiling salted water 10 seconds. Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water. Coarsely chop; transfer to a blender. Add chiles, cilantro, cumin, caraway, ¼ cup oil, and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt.

Trim tough stems from remaining chard; separate leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook onion, stirring often, until starting to soften, about 5 minutes. Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5-8 minutes. Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes. Pour in purée and use a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and harissa powder.

Bake until eggs are just set, 20-25 minutes. Top with dill.

Makes 8 servings.