Green Shakshuka

America Test Kitchen's Green Shakshuka It was yummy, regular shakshuka is cheaper and easier, but it's a fabulous way to get in a lot of greens and it's an interesting table. I didn't have harissa, but did have ras el hanout, so to turn it into a paste, I did 3 tablespoons ras el hanout, and 2-3 tbsps each of lemon and olive oil--I didn't measure those exactly. GREEN SHAKSHUKA Serves 4 Total Time 1 hour Calories 310 1 tablespoon extra-virgin olive oil 2 pounds Swiss chard, stemmed, stems chopped fine to yield 1 cup, leaves chopped 1 onion, chopped 4 garlic cloves, minced 3 tablespoons harissa, divided. ⅛ teaspoon table salt ½ cup water 11 ounces (11 cups) baby spinach 1 cup frozen peas 1½ tablespoons lemon juice 4 large eggs 1 ounce feta cheese, crumbled (¼ cup) ¼ cup chopped fresh dill, mint, and/or parsley. Crusty bread to serve. 1 Using highest sauté function, heat oil in Instant Pot until shimmering. Add chard stems and onion and cook until softened and lightly browned, about 5 to 7 minutes. Add garlic, 1 tablespoon harissa, and salt and cook, stirring frequently, until fragrant, about 30 seconds. Stir in water, scraping up any browned bits, then arrange chard leaves on top. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 2 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. 3 Stir in spinach, 1 handful at a time, and cook, using highest sauté function, until wilted, about 5 minutes. Stir in peas and lemon juice and season with salt and pepper to taste. Turn off Instant Pot. 4 Make 4 shallow 2-inch-wide indentations in spinach mixture using back of spoon. Crack 1 egg into each indentation. Spoon spinach and sauce over edges of egg whites so whites are partially covered and yolks are exposed. Using highest sauté function, cook until egg whites are just set, about 3 minutes. Turn off Instant Pot, partially cover pot, and let sit until egg whites are fully set and yolks are still runny, 6 to 10 minutes. Sprinkle individual portions with feta and dill and drizzle with remaining 2 tablespoons harissa before serving.