Shakshuka with Swiss Chard, Feta & Rustic French Bread by Chef Kai Chase

Shakshuka with Swiss Chard, Feta & Rustic French Bread

Chef Kai Chase


  • 1 Bu. Swiss Chard Coarsely Chopped
  • 1 can Crushed Tomato
  • 1 Jar Harissa Mild
  • 1/3 C. Shallots finely chopped
  • 2 TB EVO (Extra Virgin Olive Oil)
  • 5 Brown Eggs
  • 1 tsp Cumin Ground
  • 1 tsp Smoked Paprika
  • 1 TB Garlic chopped
  • 1/2 tsp Red Chili Flakes
  • 1/2 C. Parsely chopped
  • 1/3 C. Feta Cheese
  • Salt & Pepper To Taste
  • 1 C. Rustic French Bread Loaf (Loosely Torn and Toasted)


  • Pre-heat the oven to 350 degrees
  • Coarsely cut the chard and place in boil water for 10 seconds until bright green, remove and place in an iced water bath (blanch) to stop the cooking. Drain and set aside.
  • Line a baking sheet with parchment paper, set aside.
  • Loosely tear French Bread by hand into small pieces.
  • Place the breads in a mixing bowl and add the EVO and a pinch of salt and pepper.
  • Toss until coated and place on the baking sheet.
  • Bake for 15-20 minutes until lightly toasted. Once done, remove and set aside.
  • In a large skillet or cast iron pan, heat the remaining EVO, add the shallots, garlic, cumin, paprika, red chili flakes and cook until the aromatics are incorporated, lightly toasted and smell heavenly.
  • Add the crushed tomato, harissa and simmer for 5-8 minutes.
  • Using tongs, transfer the wilted chard evenly over the simmering sauce and crack the eggs atop of the simmering sauce.
  • Place the pan in the oven and cook for 8-10 minutes until the whites are set but the yolks are somewhat yokey!
  • Remove from the oven and sprinkle with feta and parsley and top with the toasted French Bread.