September 2020

Very Green Shakshuka


2 tablespoons extra-virgin olive oil
1 small yellow onion, finely diced
1/2 large or 1 small fennel bulb, trimmed, cored, and finely chopped (reserve the fronds for garnish, if available)
1 small jalapeño (seeded for less spice), finely chopped
1 garlic clove, finely chopped or grated
kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
4 large leaves swiss chard or collards, midribs removed, leaves sliced into thin ribbons
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro, plus more for serving
1/4 cup vegetable stock or water
4 large eggs
freshly ground black pepper
green tahini, for serving
fresh barbari or pita, homemade or store-bought, for serving 

garlicky tahini
makes about 2 cups

1 cup tahini paste
2 teaspoons fresh lemon juice, plus more to taste
1 garlic clove, grated
1 teaspoon kosher salt, plus more to taste
1/2 cup ice water, plus more if needed  

green tahini
makes about 2 cups

1 recipe garlicky tahini
1/2 cup packed fresh flat-leaf parsley leaves, dill, or chives (or a blend of all 3)
ice water (optional)


To make the garlicky tahini:

In a medium bowl, whisk together the tahini, lemon juice, garlic, salt, and ice water. It will reach a weird, lumpy consistency, but don’t be afraid. Keep whisking until it smooths out and becomes light in color (if it doesn’t, it needs more ice water, so just add a bit more). Tahini sauce with the perfect consistency will drip through the tines of a fork, but just barely. Taste for seasoning, adding more lemon juice or salt if desired. Store in a jar in the fridge for up to 1 week. If the tahini gets too thick while in the fridge, just loosen it up with a little water before using. 

To make the green tahini:

Make the garlicky tahini as directed above. Transfer to a blender or food processor, add the herbs, and blend until smooth. If the sauce gets too thick while blending, add ice water 1 tablespoon at a time until it gets nice and drizzly. Store in a jar in the fridge for up to 5 days. 

Preheat the oven to 350°F.

In a large ovenproof skillet with a fitted lid, heat the oil over medium heat. Add the onion, fennel, jalapeño, garlic, and salt and sauté until the vegetables are tender, 5 to 7 minutes. Add the cumin and coriander and sauté for another minute before adding the Swiss chard, parsley, and cilantro. Let the mixture sauté for another 2 to 3 minutes, then check for seasoning. Stir in the stock or water, cover, and cook until the greens are tender, 1 to 2 minutes.

Make 4 small wells in the mixture, crack the eggs into each of the dents, taking care not to break the yolks, and season with salt and pepper to taste. Transfer the pan, uncovered, to the oven and bake until the whites are just set and the yolks are still runny, 3 to 5 minutes.

Serve drizzled with the green tahini, topped with fennel fronds (if using) and cilantro, and with the flatbread.

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