Recipes Shakshuka with Swiss Chard 5.0 (5,585) 1 Review Cooks throughout the Middle East poach eggs in tomato sauce. Here, chef Michael Anthony introduces Italian flavors to the classic, like basil and Parmesan. By Michael Anthony Michael Anthony Why Because he expertly weaves global nuances into the modern American dishes he creates with co-chef Dan Barber. Born Cincinnati, OH, 1968. Education École Supérieure de Cuisine Française, Paris. Experience Jacques Cagna, Paris; March and Daniel, New York City. How he describes his food New York-style American cuisine. Current Obsession eGullet.com. "It's a Web site for food fanatics." About his recipe Anthony says the pickled eggplant in the lettuce soup he developed with Dan Barber was inspired in part by his grandfather. "It was his favorite thing to eat. He ate a simpler version—he'd salt the eggplant and slap it between two slices of Italian bread." Won Best New Chef at: Blue Hill, New York City Food & Wine's Editorial Guidelines Updated on November 2, 2018 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 1 hrs Yield: 4 Ingredients 3 tablespoons extra-virgin olive oil 4 ounces meaty bacon, minced 1 medium onion, minced 4 garlic cloves, minced 1 large bunch Swiss chard, stems minced and leaves reserved 32 ounces (4 cups) prepared tomato sauce 1 teaspoon dried basil Pinch of crushed red pepper Kosher salt Freshly ground black pepper 8 large eggs 3 tablespoons freshly grated Parmigiano-Reggiano cheese 1/4 cup thinly sliced basil leaves Directions Preheat the oven to 350°. In a large ovenproof skillet, heat the olive oil. Add the bacon, onion, garlic and chard stems and cook over moderate heat, stirring occasionally, until the stems are softened, about 5 minutes. Add the tomato sauce, dried basil and crushed red pepper and simmer until the sauce is thickened, about 15 minutes. Season with salt and pepper. Meanwhile, in a large pot of salted boiling water, blanch the chard leaves for 3 minutes. Drain and let cool slightly. Squeeze out the excess water. Form the chard leaves into 8 small piles and arrange them in the sauce around the side the skillet. Crack the eggs into the skillet between the piles of chard. Transfer the pan to the oven and bake the eggs for 12 to 15 minutes, until the egg whites are just set and the yolks are still runny. Transfer the skillet to a rack and sprinkle the cheese on top. Let stand for 5 minutes. Garnish the shakshuka with the sliced basil and serve immediately. Serve With Crusty bread. Suggested Pairing Lively, light-bodied red wine. Rate it Print