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Corn and Swiss chard shakshuka
Both fresh and frozen corn will work well in this recipe. Try this shakshuka with other greens, such as spinach, arugula or kale, or better yet, with a mixture of them all.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 510 kcal
Ingredients
- 2 tablespoons olive oil
- 1 jalapeño or Serrano pepper seeded and sliced (optional)
- 1 lb. Swiss chard, green part only sliced to thin strips
- 3 garlic cloves minced
- 4 corn ears, kernels only or 14 oz. frozen corn, thawed
- ½ teaspoon turmeric
- ¼ cup heavy cream
- Kosher salt to taste
- 6 eggs
- ¼ cup cilantro leaves
- ½ cup grated Mexican quest fresco, Bulgarian feta or any mild flavored cheese
Instructions
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Put olive oil in a large pan over medium heat. When oil is hot add jalapeño (if using), cook for 10 seconds and add Swiss chard. Sauté, stirring as needed until Swiss chard has reduced in volume, about 3 minutes. Add garlic cloves, corn kernels and turmeric and mix. Add two tablespoons hot water, cover the pan, lower heat to medium-low and cook for 10 minutes.
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Add heavy cream, mix and remove from heat. Using a stick hand blender or a food processor, puree only half of the Swiss chard-corn stew. Mix with the rest of the stew and add salt to taste.
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Put pan back on medium heat, break eggs into the stew and cook to your preferred doneness. You may cover the pan with lid to cook the eggs faster.
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Divide between 6 bowls, top with chopped cilantro and grated cheese and serve.