Vibrant Emerald Swiss Chard Shakshuka with Amba-Tahini

Instructions

1. 1

   Heat 3 tbsp olive oil in a large, deep skillet over medium heat. In my kitchen, we never throw away chard stems—they hold immense earthy flavor and necessary crunch. Add the chopped stems from the 1 large bunch Swiss chard, along with the sliced 2 medium leeks, 4 cloves garlic, and chopped 1 medium jalapeño. Sauté until softened and fragrant, about 6 minutes. Do not rush this; let the leeks melt slightly.

   6 min

   Tip: Wash leeks thoroughly after slicing, as sand loves to hide between the layers.

2. 2

   Stir in the 1 tsp ground cumin, 1 tsp ground coriander, and chopped 1 tbsp preserved lemon. Cook for 1 minute until the spices wake up. Now, take exactly half of the shredded leaves from the 1 large bunch Swiss chard and fold them into the skillet, tossing until they wilt down significantly, about 2-3 minutes.

   3 min

   Tip: Preserved lemon is incredibly punchy and salty. If yours is extra salty, hold back slightly on any additional salt later.

3. 3

   Transfer the entire wilted mixture from the skillet into a blender. Pour in the 1/2 cup vegetable broth and pack in the 1/2 cup fresh cilantro and 1/2 cup fresh dill. Blend on medium-high until you achieve a vivid, electric green sauce. It shouldn't be a perfectly smooth puree; we want some body to it. Pour this emerald base right back into your skillet.

   3 min

   Tip: Be careful when blending warm liquids—remove the center cap of your blender lid and cover it with a towel to let steam escape.

4. 4

   Bring the sauce to a gentle simmer over medium-low heat. Fold in the remaining half of the shredded leaves from the 1 large bunch Swiss chard, seasoning with 3/4 tsp kosher salt and 1/2 tsp black pepper. Let this simmer for about 4 minutes until the leaves are tender but still have a bit of bite. This is how we build texture—half blended, half whole.

   4 min

   Tip: If the sauce looks too thick, splash in another tablespoon of water or broth.

5. 5

   While the chard simmers, grab a small bowl to make your drizzle. Vigorously whisk together the 1/3 cup tahini, 2 tbsp Amba, the remaining 1/4 tsp kosher salt, and 3 tbsp ice water. The cold water helps the tahini seize up initially before smoothing out into a luxurious, bright yellow velvet sauce.

   4 min

   Tip: Amba is a tangy, deeply savory pickled mango condiment. If it's too thick, add a tiny bit more water until it's a drizzle-able consistency.

6. 6

   Use the back of a spoon to create 4 small wells in the bubbling green sauce. Carefully crack the 4 large eggs directly into the wells. Cover the skillet immediately and let the eggs poach in the vibrant liquid. You are looking for about 5-7 minutes—the whites should be opaque and set, but the yolks should remain molten and jiggly.

   7 min

   Tip: I like to crack eggs into a small ramekin first, then slip them into the pan. It prevents broken yolks and stray shells.

7. 7

   Remove the skillet from the heat. Generously drizzle that striking yellow Amba-tahini all over the top. Shower the entire pan with the 1/3 cup toasted pine nuts for essential buttery crunch, and finish with any extra cilantro and dill leaves. Bring the whole skillet to the table with plenty of warm bread for swiping.

   2 min

   Tip: Serve immediately. The residual heat in the cast iron will continue to cook the eggs if left sitting.