Watch closely toward the end of the cooking time. Remove from oven when the eggs have plenty of wobble left in them. 

　　Head this way if you prefer shakshuka with tomatoes and peppers →

　　

Ingredients

Serves 8

　　1/2 teaspoon caraway seeds

　　3 medium bunches green Swiss chard, divided

　　Kosher salt

　　2 serrano chiles, seeds removed, chopped

　　1/2 cup cilantro leaves

　　1 teaspoon ground cumin

　　1/4 cup plus 2 tablespoons olive oil

　　1 large onion, sliced

　　Freshly ground black pepper

　　8 large eggs

　　Harissa powder or Aleppo-style pepper and coarsely chopped dill (for serving)

　　

Step 1

Preheat oven to 325°F. Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; finely grind in spice mill or with mortar and pestle.

　　

Step 2

Remove ribs and stems from 1 bunch chard; discard. Blanch leaves in a large pot of boiling salted water 10 seconds. Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water. Coarsely chop; transfer to a blender. Add chiles, cilantro, cumin, caraway, 1/4 cup oil, and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt.

　　

Step 3

Trim tough stems from remaining chard; separate leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook onion, stirring often, until starting to soften, about 5 minutes. Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5–8 minutes. Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes. Pour in purée and use a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and harissa powder. Bake until eggs are just set, 20–25 minutes. Top with dill.