Name: Lamb and Swiss Chard Shakshuka
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 pound ground lamb; 1 teaspoon paprika; 1 teaspoon turmeric; 1 teaspoon cumin; 1 teaspoon cinnamon; 3 scallions (chopped); 3 tablespoons chopped mint; 1 tablespoon chopped cilantro; 2 tablespoons chopped parsley; 9 eggs; Kosher salt; 1 bunch Swiss chard (cleaned and stem removed); 1 tablespoon olive oil; 1 onion (finely diced); 6 cloves garlic (finely chopped); 1 red pepper (clean and cut to strips); 1 pound prepared matbucha; 14 ounce caned diced tomatoes; Handful parsley (roughly chopped for garnish); Freshly ground black pepper (to taste)

Lamb and Swiss Chard Shakshuka

If you want to make shakshuka for dinner but feel you need to add meat, try this version of the classic Israeli staple.

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Lamb and Swiss Chard Shakshuka

Prep Time 10

Cook Time 40

Total Time 50

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Servings

Ingredients

1 pound ground lamb
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon cinnamon
3 scallions chopped
3 tablespoons chopped mint
1 tablespoon chopped cilantro
2 tablespoons chopped parsley
9 eggs
Kosher salt
1 bunch Swiss chard cleaned and stem removed
1 tablespoon olive oil
1 onion finely diced
6 cloves garlic finely chopped
1 red pepper clean and cut to strips
1 pound prepared matbucha
14 ounce caned diced tomatoes
Handful parsley roughly chopped for garnish
Freshly ground black pepper to taste

Instructions

Preheat the oven to 350F.
In a mixing bowl combine the lamb, paprika, turmeric, cumin, cinnamon, scallions, mint, cilantro, parsley, 1 egg and a pinch of salt. Mix well and create even balls, you will get about 15-16 small balls. Place on a baking pan covered with parchment paper and bake for 20 minutes. Remove from oven and cool.
Meanwhile, prepare a bowl with ice water. In a large pot bring 8 cups of water and 2 tablespoons of salt to boil and blanch Swiss chard only until it wilts, about 1½ minutes. Plunge the blanched chard into a bowl of ice water to stop cooking. Remove the chard from the ice water and squeeze out excess liquids and chop roughly. With your hands create small Swiss chard balls.
Heat 1 tablespoon of olive oil in a large sauté pan over a medium heat. Add the onions and sauté until the onions are soft and lightly browned, add garlic and cook until you can smell the garlic aroma (30-60 seconds). Add the sliced pepper and cook until they soften and a bit charred, about 2-3 minutes.
Add the matbucha and diced tomatoes and simmer for 5 minutes. Using a spoon create small “wells” and place the chard and lamb balls in them. Crack each egg individually in a small bowl, and using a spoon create additional small “wells” and add each egg individually.
Cook until the whites are done, but the yolks are still runny, about 5 minutes. Sprinkle some kosher salt and ground fresh pepper on the eggs before serving.
Garnish the shakshuka with fresh parsley.