Dessert

Green Shakshuka Recipe

Name: Green Shakshuka Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 1 lb. fresh tomatillos, husks removed; 1 large bunch Swiss chard (leaves and stems separated and chopped); 1 medium onion, chopped; 1 jalapeño, minced (optional); 3 cloves garlic, minced; 1/2 cup roughly chopped parsley; 1/2 cup roughly chopped cilantro, plus more for garnish; 1 avocado, sliced for garnish; 3 1/2 tbsp. extra-virgin olive oil, divided; Kosher salt; Freshly ground black pepper; 6 large eggs; Cotija cheese (for garnish); Warm tortillas or crusty bread for serving

ByElena Hart February 26, 2026February 26, 2026

Jump to Recipe

Introduction

Green Shakshuka is a vibrant twist on the classic Middle Eastern dish, featuring tangy roasted tomatillos and nutritious Swiss chard. This hearty meal is perfect for breakfast, lunch, or dinner, and brings fresh flavors to your table with every bite.

The dish is served in a white bowl filled with a green sauce base made of chopped greens and cooked onions, creating a textured and slightly chunky layer. Nestled evenly within the green sauce are four sunny-side-up eggs, their bright orange yolks contrasting vividly against the white cooked egg whites and green background. Scattered on top is a generous sprinkling of white crumbled cheese, adding a crumbly texture to the dish. On one side of the bowl, there are thin slices of fresh avocado, vibrant green with smooth layering. Bright green cilantro leaves are placed in different spots for garnish. A folded tortilla, light beige with slight charring, rests partially inside the bowl near the avocado slices. A spoon is also visible inside the bowl ready for serving. The bowl sits on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. fresh tomatillos, husks removed
3 1/2 tbsp. extra-virgin olive oil, divided

Kosher salt
1 large bunch Swiss chard

1 medium onion, chopped
1 jalapeño, minced (optional)

3 cloves garlic, minced
Freshly ground black pepper
1/2 cup roughly chopped parsley

1/2 cup roughly chopped cilantro, plus more for garnish
6 large eggs
1 avocado, sliced for garnish

Cotija cheese
Warm tortillas or crusty bread for serving

Instructions

Step 1: Preheat the oven to 450ºF and line a large baking sheet with foil. Rinse tomatillos well and cut into quarters. Toss with ½ tablespoon olive oil and season with salt. Roast until softened and slightly charred, about 20 minutes, turning halfway through. Remove from oven and reduce heat to 325ºF.

Step 2: Prepare the Swiss chard by stripping the leaves from the stems, reserving half the stems. Stack 4 to 5 leaves, roll tightly, and thinly slice vertically. Then chop finely. Finely chop the reserved stems separately.
Step 3: Heat 2 tablespoons olive oil in a large ovenproof skillet over medium heat. Cook the chopped chard stems, onion, and jalapeño (if using) until softened and golden, about 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
Step 4: Add the chopped chard leaves in batches to the skillet, allowing each batch to wilt before adding more. Cook for about 5 minutes until fully wilted. Season with salt and freshly ground black pepper.

Step 5: While the greens cook, blend the roasted tomatillos, parsley, cilantro, remaining 1 tablespoon olive oil, and 1 cup water until smooth. Add the sauce to the chard mixture in the skillet.
Step 6: Bring the sauce to a gentle boil, then reduce heat to a simmer. Use a wooden spoon to create 6 wells in the sauce. Crack an egg into each well and season with salt and pepper. Remove the pan from the heat and transfer it to the oven.
Step 7: Bake until eggs are just set and yolks remain runny, about 10 to 13 minutes.

Step 8: Garnish with avocado slices, Cotija cheese, and additional cilantro. Serve warm with corn tortillas or crusty bread.

Tips & Variations

For a milder version, remove the seeds from the jalapeño before mincing to reduce heat.
Substitute kale or spinach if Swiss chard is unavailable, adjusting cooking time as needed.

Add a squeeze of fresh lime juice before serving for a bright, zesty finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to preserve the texture of the eggs. Avoid microwaving to keep the eggs creamy and delicious.