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    Swiss Chard and Avocado Shakshuka

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    Pixicook editorial team

    A delicious and nutritious shakshuka made with Swiss chard, creamy avocado, and a touch of spice.

    Ingredients for Swiss Chard and Avocado Shakshuka

    units in
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    units in
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    serves
    4 peoplechevron
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    Olive Oil

    tablespoons

    Substitute chevron-down

    Yellow Onion, peeled and thinly sliced

    each

    Substitute chevron-down

    Garlic Clove, thinly sliced

    each

    Substitute chevron-down

    Swiss Chard, stems and leaves separated and chopped

    0 lb

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Half-and-Half

    cups

    Substitute chevron-down

    Large Eggs

    each

    Substitute chevron-down

    Black Pepper

    teaspoons

    Substitute chevron-down

    Cotija Cheese, crumbled

    0 oz

    Substitute chevron-down

    Avocado, sliced

    each

    Substitute chevron-down

    Jalapeño, thinly sliced

    each

    Substitute chevron-down

    Cilantro, chopped

    0 oz

    Substitute chevron-down

    Smoked Hot Sauce

    to taste

    Substitute chevron-down

    Corn Tortillas, toasted

    each

    Substitute chevron-down

    Lime, cut into wedges

    each

    Substitute chevron-down

    How to Make Swiss Chard and Avocado Shakshuka

    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!

    Variations

    Swiss Chard and Avocado Shakshuka

    This variant includes leafy greens like Swiss chard and the addition of creamy avocado, complemented by feta cheese and cilantro for garnish.

    Seafood Shakshuka

    Enhance the tomato base with shrimp, mussels, or clams, and a splash of white wine, garnished with fresh parsley.

    Chorizo Shakshuka

    Begin by browning chorizo with onions and garlic for a smoky version, including bell peppers for additional flavor and color.

    Chorizo

    Add diced chorizo to the tomato sauce for a smoky, meaty flavor.

    Green Shakshuka

    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.

    Pitfalls and tips

    Use the Freshest Ingredients

    Source fresh Swiss chard, ripe avocados, and high-quality eggs for the best flavor and texture.

    Egg Doneness

    Aim for set whites and runny yolks, using a lid to cook evenly but avoiding overcooking.

    Spice Selection and Balance

    Choose fresh spices and toast them to enhance flavor, but keep the balance to not overpower the dish.

    Cooking the Swiss Chard

    Sauté chard stems first, then leaves to avoid overcooking and maintain texture.

    Texture of Avocado

    Add avocado towards the end of cooking to keep it warm yet creamy without becoming bitter.


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