The classic Tunisian dish shakshuka is a humble yet satisfying one-pot meal, usually consisting of eggs cooked in a long-simmered, spiced tomato and pepper sauce.

We wanted to use this as a template for a version that swapped out the long-cooked red sauce for a fresh, vibrant mix of greens that would be transformed into a quick any-night meal.

For the greens, we settled on savory Swiss chard and easy-to-prep baby spinach. We cooked a cup of the sliced chard stems (any more and their vegetal flavors overwhelmed the dish) with onion to create an aromatic base. A roomy Dutch oven allowed us to wilt a large volume of raw greens easily. It will seem crowded when you first add the greens, but they will quickly wilt down.

We replaced the traditional strong flavors of cumin and paprika with coriander and mild Aleppo pepper — their citrusy notes allowed the greens to stay center stage.

We blended a cup of the greens mixture with broth to give the sauce a creamy, cohesive texture, then added frozen peas for contrasting pops of sweetness. To finish, we poached eight eggs directly in the sauce, covering the pot to contain the heat for efficient, even cooking.

Serve with a sprinkling of bright herbs and salty, creamy feta cheese, and toasted pita or crusty bread to mop up the sauce.

GREEN SHAKSHUKA

By America’s Test Kitchen

• 2 pounds Swiss chard, stems removed and reserved, leaves chopped
• 1/4 cup extra-virgin olive oil, divided
• 1 large onion, chopped fine
• 3/4 teaspoon salt
• 4 garlic cloves, minced
• 2 teaspoons ground coriander
• 11 ounces (11 cups) baby spinach, chopped
• 1/2 cup chicken or vegetable broth
• 1 cup frozen peas
• 1 -1/2 tablespoons lemon juice
• 8 large eggs
• 1/2 teaspoon ground dried Aleppo pepper (see note)
• 2 ounces (1/2 cup) feta cheese, crumbled
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh mint

>> NOTE: Aleppo pepper may be replaced with 1/8 teaspoon paprika and 1/8 teaspoon finely chopped red pepper flakes.

Slice chard stems thin to yield 1 cup; discard remaining stems or reserve for another use.

Heat 2 tablespoons oil in Dutch oven or large pot over medium until shimmering. Add chard stems, onion and salt; cook until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in garlic and coriander; cook until fragrant, about 1 minute.

Add chard leaves and spinach. Increase heat to medium-high; cover. Cook, stirring occasionally, until greens are wilted but still bright green, 3 to 5 minutes.

Transfer 1 cup chard mixture to blender. Add broth and process until smooth, about 45 seconds, scraping down sides of blender jar as needed. Stir blended mixture, peas and lemon juice into pot.

Make 4 shallow indentations (about 2 inches wide) in surface of greens using back of spoon. Crack 2 eggs into each indentation, sprinkle with Aleppo pepper; season with salt. Cover and cook over medium-low heat until edges of egg whites are just set, 5 to 10 minutes.

Remove from heat and let sit, covered, until whites are fully set but yolks are still runny, 2 to 4 minutes. Sprinkle with feta, dill, and mint; drizzle with remaining 2 tablespoons oil. Serve immediately. Serves 4.

Approximate nutritional information, per serving: 441 calories, 22 g total fat, 7 g saturated fat, 443 mg cholesterol, 1,047 mg sodium, 27 g carbohydrate, 11 g fiber, 6 g sugar, 25 g protein.

America’s Test Kitchen publishes the magazines Cook’s Country and Cook’s Illustrated, as well as numerous cookbooks, and produces the PBS television show, “America’s Test Kitchen.” For recipes, cooking videos and product reviews go to americastestkitchen.com. This recipe is from the cookbook “Cook It in Your Dutch Oven.”