Green shakshuka from Bon Appétit Magazine, Dec 2016/Jan 2017: The Holiday Issue (page 152) by Jessica Koslow

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Aleppo pepper for harissa spice mix.

  • lorloff on May 06, 2017

    Really delicious green shakshuka that was a spectacular use of chard from the farmer's market. I added a little extra olive oil to the sauce instead of more ice cubes. I also added two cloves garlic and two whole green garlic with the garlic tops. I did not have fresh cilantro so used dried. Will use fresh next time. Eggs took just about 18-19 minutes to cook. Making the sauce out of part of the chard was brilliant and added amazing layers of flavor to the dish. Will make again - you should too!

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