Cooks all over the Middle East poach eggs in tomato sauce. Chef Michael Anthony introduces Italian flavors to traditional dishes, like basil or Parmesan.
Ingredients
- Three tablespoons extra-virgin olive oil
- 4 ounces of meaty bacon, minced
- One medium onion, minced
- Four garlic cloves, minced
- One large bunch of Swiss chard, stems minced and leaves reserved
- 32 ounces (4 cups) of prepared tomato sauce
- One teaspoon dried basil
- Pinch of crushed red pepper
- Kosher salt
- Freshly ground black pepper
- Eight large eggs
- Three tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 cup of thinly cut basil leaves
Directions
- Preheat the oven to 350 degrees. Within a wide oven-proof pan, cook the oil from the olives. Add the onion, bacon gar,lic, and chard stems and cook on moderate heat with a stirring until the stops become soft, approximately 5 minutes. Incorporate the tomato sauce with dried basil and crushed red pepper. Simmer until the sauce becomes thicker, about 15 minutes. Add salt and pepper to taste.
- In the large kettle of boiling salt, Blanche the chard leaves for three minutes. Drain them and allow them to cool. Take the excess water out. The chard leaves should be arranged into eight small piles and placedplaced on the skillet’s sides.
- Crack the eggs in the skillet, separating them from the piles of chard. Place the pan in the oven to cook the eggs for 12-15 minutes or until the egg whites have just done and the yolks are liquid.
- Transfer the skillet onto racks and sprinkle the cheese over. Let it sit for five minutes. Sprinkle the Shakshuka with the sliced basil and serve it immediately.
