Green Shakshuka By Jessica Koslow from Bon Appetit

½ teaspoon caraway seeds
3 medium bunches green Swiss chard, divided
Kosher salt
2 serrano chiles, seeds removed, chopped
½ cup cilantro leaves
1 teaspoon ground cumin
¼ cup plus 2 tablespoons olive oil
1 large onion, sliced
Freshly ground black pepper
8 large eggs

Special Equipment: A spice mill or a mortar and pestle

Preparation

1. Step 1

   Preheat oven to 325°. 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, ¼ 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.
   
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