Best 3 Green Shakshuka Recipes

Green shakshuka is a vibrant and flavorful dish that is perfect for breakfast, lunch, or dinner. It is made with a variety of green vegetables, such as spinach, kale, and Swiss chard, and is simmered in a tomato-based sauce. Green shakshuka is a great source of vitamins, minerals, and antioxidants, and it can be easily customized to your liking. It is a popular dish in many cultures, and there are many different variations of the recipe. Whether you are looking for a simple and easy meal or a more elaborate dish to impress your guests, green shakshuka is sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN SHAKSHUKA WITH AVOCADO AND LIME

Green Shakshuka With Avocado and Lime image

This easy twist on classic North African shakshuka (traditionally eggs baked in tomato-pepper sauce, with cumin, paprika and cayenne) starts with an onion-garlic-chard sautéed until gently wilted: a nest of sorts for steam-poaching eggs. Once the eggs go in, be sure to keep the flame low and keep the pan covered while cooking, so the eggs stay soft and almost oozy at their yolk, and the Cotija melts a bit. The chard and the half-and-half create a sort of light broth at the bottom of the shakshuka, which holds so much flavor and is one of the dish's charms. Lastly, be daring with smoked hot sauce at the end: It'll push the creamy avocado, cheese and eggs to their peak.

Provided by Sarah Copeland

Categories breakfast, brunch, dinner, weeknight, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1 yellow onion, peeled and thinly sliced
2 garlic cloves, thinly sliced
1 large bunch/1 1/2 pounds Swiss chard, stems and leaves separated and chopped (about 9 cups)
1/2 teaspoon salt, plus more as needed
1/3 cup half-and-half or heavy cream
8 large eggs
1/4 teaspoon black pepper, plus more as needed
3 ounces cotija cheese or queso fresco, crumbled (about 3/4 cup)
1 avocado, sliced, for serving
1 small jalapeño, thinly sliced, for serving
Chopped cilantro, for serving
Smoked hot sauce, for serving
Corn tortillas, toasted, for serving
1 lime, cut into wedges, for serving

Steps:

Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more.
Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with 1/2 teaspoon salt, pour in the half-and-half and stir loosely together.
Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, cotija, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted tortillas and lime wedges.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 39 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 1102 milligrams, Sugar 3 grams, TransFat 0 grams

GREEN SHAKSHUKA WITH AVOCADO AND LIME

Green Shakshuka with Avocado and Lime image

Number Of Ingredients 14

Ingredients

3 tablespoons Olive Oil
1 piece Yellow Onion, Peeled and thinly sliced
2 cloves Garlic, Thinly Sliced
1 bunch Swiss Chard, Stems and Leaves separated and chopped 9 cups
1/2 teaspoon Salt
1/2 cup Half and Half or Heavy Cream
8 pieces Eggs
1/4 teaspoon Black Pepper
3/4 cup Cojita Cheese or Queso Fresco
1 piece Avocado, Sliced
1 piece Jalapeno, Sliced
1 handful Cilantro, Chopped
1 bag Corn Tortillas or Chips
1 piece Lime, Sliced

Steps:

Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more.
Raise the heat to medium high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with 1/2 teaspoon salt, pour in the half and half and stir loosely together.
Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, cotija, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted tortillas and lime wedges.

GREEN SHAKSHUKA

Green Shakshuka image

Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them.

Categories Bon Appétit Chard Egg Brunch Dinner Hot Pepper Cilantro Cumin Caraway Quick and Healthy

Yield Serves 8

Number Of Ingredients 11

Ingredients

1/2 teaspoon caraway seeds
3 medium bunches green Swiss chard, divided
Kosher salt
2 serrano chiles, seeds removed, chopped
1/2 cup cilantro leaves
1 teaspoon ground cumin
1/4 cup plus 2 tablespoons olive oil
1 large onion, sliced
Freshly ground black pepper
8 large eggs
Harissa powder or Aleppo-style pepper and coarsely chopped dill (for serving)

Steps:

Preheat oven to 325°F. Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; finely grind in spice mill or with mortar and pestle.
Remove ribs and stems from 1 bunch chard; discard. Blanch leaves in a large pot of boiling salted water 10 seconds. Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water. Coarsely chop; transfer to a blender. Add chiles, cilantro, cumin, caraway, 1/4 cup oil, and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt.
Trim tough stems from remaining chard; separate leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook onion, stirring often, until starting to soften, about 5 minutes. Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5-8 minutes. Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes. Pour in purée and use a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and harissa powder. Bake until eggs are just set, 20-25 minutes. Top with dill.