Green Shakshuka

by GreatMeals
Green Shakshuka

Looking for an easy and impressive looking brunch 🍳 dish to serve?  Try this Green Shakshuka dish by Sarah Copeland @edibleliving.  Shakshuka is an African dish traditionally served in a red tomato pepper sauce with eggs baked on top.  This version uses chard 🥬 and avocado 🥑 so is a lighter version of the original!  It’s simple to make and can be put together in about 40 minutes.  Most importantly… it’s delicious 😋

The below recipe was written by Sara Copeland.  We take no credit for this one! 


Green Shakshuka

Green Shakshuka With Avocado and Lime

Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 2 voted )


3 tablespoons olive oil
1 yellow onion, peeled and thinly sliced
2 garlic cloves, thinly sliced
1 large bunch/1 1/2 pounds Swiss chard, stems and leaves separated and chopped (about 9 cups)
½ teaspoon salt, plus more as needed
⅓ cup half-and-half or heavy cream
8 large eggs
¼ teaspoon black pepper, plus more as needed
3 ounces cotija cheese or queso fresco, crumbled (about 3/4 cup)
1 avocado, sliced, for serving
1 small jalapeño, thinly sliced, for serving
Chopped cilantro, for serving
Smoked hot sauce, for serving
Corn tortillas, toasted, for serving
1 lime, cut into wedges, for serving


1. Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more.

2. Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with 1/2 teaspoon salt, pour in the half-and-half and stir loosely together.

3. Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, cotija, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted tortillas and lime wedges.


Some cast-iron skillets come with a matching lid, which is useful for making the skillet operate a bit like a mini stove-top oven, cooking evenly and basting the food with flavor and steam. If you don’t have one, use a lid from another pan, or two layers of thick foil, folded at the center and large enough to cover your pan.

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