Shakshuka with Spinach, Chard & Feta

This recipe has an INSANE amount of flavor for having so few ingredients! And you get to have wine and say you're having an early brunch. Win freaking win.



Source: Eating Well | Serves: 2-4 | Time: 30 min


Changes: used fewer eggs


Ingredients

⅓ cup extra-virgin olive oil

1 large onion, finely chopped

12 ounces #chard, stemmed and chopped

12 ounces #spinach, stemmed and chopped

½ cup dry white wine

1 small #jalapeño or serrano pepper, thinly sliced

2 medium cloves garlic, very thinly sliced

¼ tsp each S&P

½ cup broth

2 tbsp vegan butter

4 large eggs

½ cup crumbled feta


Instructions

Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until soft and translucent but not browned, 7 to 8 minutes.


Add chard and spinach, a few handfuls at a time, and cook, stirring often, until wilted, about 5 minutes.


Add wine, jalapeño (or serrano), garlic, salt and pepper; cook, stirring occasionally, until the wine is absorbed and the garlic softens, 2 to 4 minutes.


Add broth and butter; cook, stirring, until the butter is melted and some of the liquid is absorbed, 1 to 2 minutes.


Crack eggs over the vegetables. Cover and cook over medium-low heat until the whites are set, 3 to 5 minutes. Remove from heat and sprinkle with cheese; cover and let stand for 2 minutes before serving.


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