Easy Green Shakshuka with Swiss Chard & Feta
This green shakshuka with feta is a fresh twist on the classic, packed with Swiss chard, spinach, herbs, and warming spices. Finished with gently poached eggs and creamy feta, it’s perfect for breakfast, brunch, or dinner.
Servings: 5 servings
Calories: 268kcal
Equipment
Silicone or wooden spatula
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 medium sweet onion, diced, about 1 cup
- 1 small fennel, diced, about 1 cup
- 3 cloves garlic, peeled and thinly sliced
- 1 large jalapeño, finely diced (leave seeds in for more spice)
- 1 tsp Aleppo pepper
- 1 tsp Za'atar
- 1 tsp ground cumin
- 2 bunches Swiss chard, stems removed, discarded, and leaves roughly chopped; see note below
- ¼ cup fresh herbs, such as dill, cilantro, and parsley, finely chopped, plus more for serving
- ½ cup low-sodium chicken stock
- 5 oz feta cheese, divided
- 5 large eggs
- 1½ tsp Kosher salt, divided
- ½ freshly ground black pepper, divided
- Tahini
- Flaky sea salt
Instructions
- Sauté vegetables. Preheat oven to 400°F / 205°C. Heat 2 Tbsp oil in a large skillet, then sauté diced onion, fennel, and jalapeño over medium heat for 3-5 minutes. Add sliced garlic, then cook 1 minute more.
- Add spices. Stir in 1 tsp Aleppo pepper, 1 tsp Za'atar, and 1 tsp cumin.
- Add veggies. To the pan, add 2 bunches chopped Swiss chard (and spinach, if using) and ¼ cup fresh herbs (cilantro, dill, parsley), then season with 1 tsp Kosher salt and ¼ tsp black pepper.
- Add stock. Stir in ½ cup of stock, then cover the pan and allow the greens to cook down for a few minutes. Stir in 5 oz crumbled feta cheese.
- Add eggs. Make five wells for the eggs, then carefully crack one into each. Season the eggs with a little salt and pepper.
- Bake the shakshuka. Transfer skillet to a preheated oven, then bake for 7-10 minutes, or until whites are just set and egg yolks are still runny. Oven temperatures vary, so begin checking at 7 minutes and increase time as needed.
- Finish the shakshuka and serve. Drizzle with tahini (optional, but highly recommended!) and lots of fresh herbs. Sprinkle a tiny pinch of flaky sea salt on top of each egg, then serve immediately with pita bread or sliced challah. Enjoy!
Notes
- Leafy greens: You can substitute Swiss chard with a mix of 1 bunch Swiss chard and an equal amount of baby spinach. Or use any combination of hearty greens such as kale, dandelion greens, or mustard greens—just be sure to cook them down until tender.
- Best enjoyed fresh: Shakshuka is at its peak the day it’s made. Reheating can cause the eggs to overcook and lose their jammy texture.
- No stock? If you don’t have chicken or vegetable stock on hand, water works just fine in a pinch.
Nutrition
Calories: 268kcal | Carbohydrates: 16g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 211mg | Sodium: 1388mg | Potassium: 883mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8206IU | Vitamin C: 53mg | Calcium: 285mg | Iron: 5mg
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