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Shakshuka with feta cheese and swiss chard in a skillet.
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5 from 3 votes

Green Shakshuka with Feta

Green shakshuka with feta is a twist on the Middle Eastern classic! It's a healthy, easy breakfast, loaded with Swiss chard, spinach, fresh herbs and spices that cooks on the stove top, then finishes with gently poached eggs in the oven. It is so completely soul satisfying that you will make this again and again, any time of day!
Prep15 mins
Cook25 mins
Total40 mins
Course: Breakfast, Dinner, Lunch
Cuisine: African, Israeli, Middle Eastern
Keyword: poached eggs, shakshuka eggs
Servings: 5 servings
Calories: 268kcal
Author: Ari Laing


  • 2 Tbsp extra virgin olive oil
  • 1 medium Vidalia onion diced, about 1 cup
  • 1 small fennel diced, about 1 cup
  • 3 cloves garlic thinly sliced
  • 1 large jalapeño finely diced
  • 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 room temperature
  • 1 ½ tsp Kosher salt divided
  • ½ freshly ground black pepper divided
  • Tahini for serving
  • Flaky sea salt for serving


  • Preheat oven to 400 F. Sauté the vegetables. Heat oil in a large skillet, then sauté onion, fennel, jalapeño, and garlic over medium heat for 3-5 minutes.
  • Flavor with spices. Season with Aleppo pepper, Za'atar, and cumin. Stir to thoroughly mix.
  • Add vegetables. To the pan, add chopped Swiss chard (and spinach, if using) and fresh herbs (cilantro, dill, parsley), then season with 1 tsp Kosher salt and ¼ tsp black pepper.
  • Pour in stock. Add stock, then cover the pan and allow the greens to cook down for a few minutes. Stir in crumbled feta cheese.
  • Add eggs. Make wells for the eggs, then carefully crack one into each. Season the eggs with remaining Kosher salt and black 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!


  • Can substitute Swiss chard with 1 bunch Swiss chard and an equal amount of baby spinach. Alternatively, you can use any combination of leafy greens such as kale, dandelion greens, mustard greens, etc.
  • Shakshuka is best eaten the day of, or you risk the eggs overcooking as they reheat. 
  • If you don't have chicken stock or vegetable stock, substitute with water.


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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