Summer Vegetable Shakshuka
3 anchovies
1 tbsp calabrian chili (optional)
1 tbsp smoked paprika
1 tsp oregano
1/4 tsp cumin
2 tsp salt
2 tbsp olive oil
Grilled bread to serve
1 head swiss chard
1 zucchini
2 pints cherry tomatoes
1/2 yellow onion
2 cloves garlic
Parsley and/or dill for garnish
5 eggs
1/2 cup feta
Pre Recipe Prep
Make your base
To a large pan over medium heat, warm 2 tbsp olive oil. Once hot, add 1/2 yellow diced onion with a pinch of salt and 3 anchovies. Cook down for a couple minutes until onions are translucent. Add in garlic, 1 tbsp calabrian chili paste and cook for 1 minute. Add in 1 tbsp smoked paprika, 1 tsp oregano, 1/4 tsp cumin and cook for 30 seconds.
Add in diced zucchini, thinly sliced swiss chard, whole cherry tomatoes and 2 tsp salt. Mix well and cover for 10 minutes.
Finish up
Remove lid and mix vegetables well. Smash all the tomatoes down, cooking for a couple extra minutes if they don't smash easily.
Make 5 divots in your mixture and drop an egg in each divot. Cover and cook for 3-4 minutes for softer yolks and 5 for fully cooked yolks.
Garnish with fresh herbs and feta and serve with crusty bread.
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