Green Shakshuka with Chard, Zucchini and Peas

In a medium cast iron skillet, heat 1 tablespoon of oil. Sauté zucchini, shallot and chard stems over medium-high heat, stirring occasionally until soft, about 5 minutes. Add chard leaves, jalapeno, garlic, cumin and salt. Cook for another 5 minutes, until leaves are wilted and garlic fragrant.

Transfer 3/4 of the cooked veggies (leaving a scant cup behind in the pan) to a blender or food processor along with cilantro, mixed herbs, salt and remaining 4 tablespoons (1/4 cup) olive oil. Puree until smooth, adding 1/4 cup water at a time to get the mixture to a pourable consistency (I used 3/4 cup).

Return green sauce to the pan along with peas, and bring to a simmer over medium heat. Create wells (1 for each egg), keeping 1/2 inch in between them, and crack eggs into the center. Place lid on the skillet and cook the eggs over medium-low flame until whites have just set. Don’t overcook! You want the eggs to jiggle so you know the yolks are still runny, about 6 to 8 minutes.

Serve immediately alongside yogurt or labne and a squeeze of lemon juice, if you like.

Notes: The green base can be made a few days in advance. Just reheat and add the eggs when ready to serve!