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Green Shakshuka Recipe

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★★★★★

5 from 619 reviews

Green Shakshuka is a vibrant and flavorful twist on the traditional North African and Middle Eastern dish, featuring roasted tomatillos, Swiss chard, fresh herbs, and baked eggs. This nutritious and colorful meal is perfect for breakfast, brunch, or a light dinner, served with creamy avocado, tangy Cotija cheese, and warm tortillas or crusty bread.

Ingredients

Scale

Vegetables and Herbs

  • 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

Others

  • 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

Instructions

  1. Roast the Tomatillos: Preheat oven to 450ºF and line a large baking sheet with foil. Rinse the tomatillos thoroughly and cut them into quarters. Toss the tomatillos with ½ tablespoon of olive oil and season with kosher salt. Spread them evenly on the baking sheet and roast for about 20 minutes, turning halfway through, until they are softened and slightly charred. Remove from oven and lower the oven temperature to 325ºF.
  2. Prepare the Swiss Chard: While the tomatillos roast, separate the Swiss chard leaves from the stems. Reserve half of the stems. Stack 4 to 5 leaves, roll them tightly, and slice thinly to finely chop the leaves. Finely chop the reserved stems separately.
  3. Sauté Aromatics and Stems: Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium heat. Add the chopped chard stems, onion, and jalapeño if using. Cook for 5 to 7 minutes until softened and golden. Add minced garlic and cook for an additional minute until fragrant.
  4. Cook the Chard Leaves: In batches, add the chopped chard leaves to the skillet, allowing each batch to cook down and shrink before adding more. Continue cooking for about 5 minutes until the greens are fully wilted. Season with salt and freshly ground black pepper to taste.
  5. Make the Sauce: While the greens are cooking, combine the roasted tomatillos, parsley, cilantro, remaining 1 tablespoon olive oil, and 1 cup of water in a blender. Blend until smooth, then pour this bright green sauce into the skillet with the cooked chard mixture.
  6. Simmer and Prepare for Eggs: Bring the sauce to a gentle boil, then reduce heat to a simmer. Using a wooden spoon, create 6 evenly spaced wells in the sauce. Carefully crack an egg into each well and season each with a sprinkle of salt and pepper. Remove the skillet from heat.
  7. Bake the Eggs: Transfer the skillet to the preheated 325ºF oven. Bake for 10 to 13 minutes, until the eggs are just set but the yolks remain runny.
  8. Garnish and Serve: Remove from the oven and top with avocado slices, crumbled Cotija cheese, and additional cilantro. Serve warm with corn tortillas or crusty bread on the side.

Notes

  • Roasting the tomatillos gives the sauce a nice depth and slight charred flavor that balances the freshness of the greens.
  • Adjust the amount of jalapeño pepper to your heat preference or omit for a milder dish.
  • Use an ovenproof skillet to make transferring to the oven easier; a cast iron skillet works perfectly.
  • The eggs can be cooked longer if you prefer firm yolks; just increase the baking time by a few minutes.
  • This dish can be made vegetarian and is naturally gluten-free.
  • Serve with warm tortillas or crusty bread to soak up the delicious sauce.

Keywords: Green Shakshuka, roasted tomatillo sauce, baked eggs, Swiss chard shakshuka, vegetarian breakfast, Middle Eastern eggs, avocado garnish

Find it online: https://thefoodrecipe.com/green-shakshuka-recipe/