35 minutes
A vibrant and flavorful shakshuka made with Swiss chard, creamy avocado, and a hint of lime, perfect for breakfast or brunch.
tablespoons
Yellow Onion, peeled and thinly sliced
each
Garlic Clove, thinly sliced
each
Swiss Chard, stems and leaves separated and chopped
0 lb
teaspoons
each
teaspoons
Cotija Cheese Or Queso Fresco, crumbled
0 oz
Avocado, sliced
each
Jalapeño, thinly sliced
each
Cilantro, chopped
to taste
to taste
Corn Tortillas, toasted
to taste
Lime, cut into wedges
each
1. Cook the Onions
Start by heating the olive oil in a large cast-iron skillet over medium heat. Once the oil shimmers, add the thinly sliced yellow onion and cook for about 5 minutes until they start to soften and turn translucent. This step builds a flavorful base for the shakshuka.
2. Add Garlic
Next, add the thinly sliced garlic to the skillet and continue to cook for another 5 minutes. The garlic will infuse the oil and onions with its aromatic flavor.
3. Cook Swiss Chard Stems
Raise the heat slightly and toss in the chopped Swiss chard stems. Cook them for about 5 minutes until they begin to soften.
4. Add Swiss Chard Leaves
Then, add the Swiss chard leaves in batches, stirring continuously. This should take about 3-5 minutes, and you'll know it's ready when the leaves are wilted and tender.
5. Season and Add Cream
Season the mixture with 1/2 teaspoon of salt and pour in the half-and-half or heavy cream. Stir well to combine, allowing the cream to meld with the vegetables.
6. Create Hollows for Eggs
Using the back of a spoon, create small hollows in the cooked chard mixture for the eggs. This ensures the eggs will cook evenly.
7. Cook the Eggs
Crack the eggs one by one into the hollows, then cover the skillet with a lid or foil. Let the eggs cook for 7-9 minutes, until the whites are set but the yolks remain soft.
8. Season and Garnish
Once the eggs are cooked to your preference, season them with additional salt and pepper. Sprinkle the crumbled Cotija cheese or queso fresco over the top, then garnish with slices of avocado, jalapeño, and chopped cilantro.
9. Serve
Serve the shakshuka directly from the skillet, accompanied by smoked hot sauce, toasted corn tortillas, and lime wedges on the side. The hot sauce adds a smoky depth, while the tortillas are perfect for scooping up the rich, creamy eggs and chard. The lime wedges provide a bright, tangy finish that complements the dish beautifully. Enjoy!
Start with a base of sautéed onions, garlic, bell peppers, and tomatoes. Spice with cumin, paprika, and chili flakes. Poach the eggs in the tomato sauce and garnish with parsley and crumbled feta cheese.
Use a sauce made from fire-roasted tomatoes, jalapeños, and onions. Flavor with cumin, cilantro, and lime juice. Serve with avocado slices and tortillas on the side.
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Create a curry-flavored shakshuka by adding curry powder, ginger, and turmeric to the tomato base. Include coconut milk for creaminess and depth of flavor. Top with fresh cilantro before serving.
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