This version of shakshuka can be found in Israeli cafeיs and restaurants for those who want a change of pace from regular shakshuka. The color is great, as is the taste — especially with fresh bread on the side.
3-4 Tbs. olive oil
1 onion, diced
3-4 cloves garlic, minced
1-2 spring onions, sliced (optional)
1 bunch Swiss chard, roughly chopped (leaves and stalks separated)
1 bunch spinach leaves, roughly chopped
2 Tbs. white wine
½ cup heavy cream
Salt & pepper
Feta cheese, crumbled (optional)
1) Heat olive oil in a large skillet and sauté the onion, garlic, spring onions and Swiss chard stalks until the onions are golden brown.
2) Add the spinach and Swiss chard leaves. Cook for a few minutes, stirring, until the leaves lose half of their volume.
3) Stir in the wine and cream and season with salt, pepper and a pinch of nutmeg.
4) Bring to a boil and lower the heat. Cook for 20 minutes on low heat.
5) Break an egg into a small dish and gently slide into the pan. Repeat with remaining eggs, evenly spacing them within the pan.
6) Cover and cook until the egg whites are set but the yolks are still soft (or to your preference).
7) Remove the lid, sprinkle with cheese, if using and serve with plenty of fresh bread.
Serves 4 to 6