Green shakshuka with peppers, eggplant, and chard

Green Shakshuka with Peppers, Eggplant, and Chard Sourdough Baguette Ingredients: Eggs Torpedo onion Peppers Eggplant Chard Harissa powder Sourdough baguette (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce.

- Trim and discard the root of the onion. Thinly slice, keeping bulb and greens separate.

- Twist/slice off and discard the stem of the eggplant. Slice into pieces 1/2-3/4” thick.

- Tear chard leaves into large pieces. Slice chard stems into small pieces.

- Remove and discard the seeds and ribs from peppers. Thinly slice peppers.

- Unwrap baguette from plastic and wrap in foil.

- Heat oven to 375 degrees.

2) Make the shakshuka base: - Heat 1 tablespoon olive oil in large (oven-safe) pan on medium-high until hot. Add sliced eggplant and cook, adding more oil if pan becomes dry, until deeply browned, 2 to 3 minutes. Season with salt and pepper and transfer to a paper towel-lined plate. Wipe out pan - Add 2 teaspoons fresh olive oil to pan. Add sliced onion, sliced peppers, and sliced chard stems, season with salt and pepper, and cook, stirring occasionally, until softened somewhat, about 3 minutes.

3) Bake the shakshuka: - Add cooked eggplant back to pan and stir to combine.

- Add torn chard leaves and season with salt and pepper. Cook until wilted and giving off water, about 1 to 2 minutes.

- Using a spoon, create 4 small wells in the shakshuka base. Crack an egg into each well. Sprinkle with salt and a pinch of the harissa powder (as much or as little as you’d like).

- Transfer pan to oven and cook until eggs are cooked to your liking (8 to 10 minutes for set whites and runny yolks). Five minutes into cooking time, transfer the foil-wrapped baguette to the oven.

- Remove from oven and sprinkle more harissa, if you’d like, over the shakshuka. Serve with warm baguette for dipping. Enjoy!