35 minutes
A delicious and nutritious shakshuka made with Swiss chard, creamy avocado, and a touch of spice.
tablespoons
Yellow Onion, peeled and thinly sliced
each
Garlic Clove, thinly sliced
each
Swiss Chard, stems and leaves separated and chopped
0 lb
teaspoons
cups
each
teaspoons
Cotija Cheese, crumbled
0 oz
Avocado, sliced
each
Jalapeño, thinly sliced
each
Cilantro, chopped
0 oz
to taste
Corn Tortillas, toasted
each
Lime, cut into wedges
each
1. Cook Onions
Heat 3 tablespoons of olive oil in a large cast-iron skillet over medium heat. Add the peeled and thinly sliced yellow onion to the skillet and cook for about 5 minutes until the onions start to soften and release their natural sweetness.
2. Add Garlic
Add the thinly sliced garlic and cook for another 5 minutes until the garlic becomes fragrant.
3. Cook Swiss Chard Stems
Increase the heat to medium-high and add the chopped Swiss chard stems. Cook them for about 5 minutes to release their liquid.
4. Add Swiss Chard Leaves
Add the Swiss chard leaves in batches, cooking each batch for 3 to 5 minutes until they wilt and reduce in volume. Season the mixture with 1/2 teaspoon of salt as you go to help draw out the moisture from the chard.
5. Create Creamy Base
Pour in 1/3 cup of half-and-half or heavy cream and stir to combine. This will create a creamy base for the eggs.
6. Add Eggs
Make eight hollows in the chard mixture with the back of a spoon and crack one egg into each hollow. Cover the skillet with a lid or foil and cook for 7 to 9 minutes until the eggs are set but still soft. Covering the skillet traps steam, which helps cook the eggs evenly.
7. Season and Serve
Season the dish with extra salt and pepper to taste. Sprinkle the crumbled Cotija cheese over the top and serve with sliced avocado, jalapeño, chopped cilantro, smoked hot sauce, toasted corn tortillas, and lime wedges on the side. The creamy avocado and sharp jalapeño add a fresh contrast to the warm, savory shakshuka. Enjoy your meal!
This variant includes leafy greens like Swiss chard and the addition of creamy avocado, complemented by feta cheese and cilantro for garnish.
Enhance the tomato base with shrimp, mussels, or clams, and a splash of white wine, garnished with fresh parsley.
Begin by browning chorizo with onions and garlic for a smoky version, including bell peppers for additional flavor and color.
Add diced chorizo to the tomato sauce for a smoky, meaty flavor.
Replace tomatoes with a blend of green vegetables like zucchini, green bell peppers, and spinach, flavored with herbs like cilantro and dill, and finished with feta or goat cheese.
Source fresh Swiss chard, ripe avocados, and high-quality eggs for the best flavor and texture.
Aim for set whites and runny yolks, using a lid to cook evenly but avoiding overcooking.
Choose fresh spices and toast them to enhance flavor, but keep the balance to not overpower the dish.
Sauté chard stems first, then leaves to avoid overcooking and maintain texture.
Add avocado towards the end of cooking to keep it warm yet creamy without becoming bitter.
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