Green Shakshuka with Tomatillos, Swiss Chard, and Fresh Herbs Recipe

Introduction

Green Shakshuka is a vibrant twist on the classic Middle Eastern dish, featuring tangy roasted tomatillos and nutrient-packed Swiss chard. It’s a fresh, flavorful meal perfect for breakfast, brunch, or a light dinner, offering creamy eggs baked in a savory green sauce.

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

1. Step 1: Preheat your oven to 450ºF and line a large baking sheet with foil. Rinse the tomatillos well, then cut them into quarters. Toss the tomatillos with ½ tablespoon of olive oil and season with salt on the baking sheet. Roast until softened and slightly charred, about 20 minutes, turning halfway through. Remove from the oven and reduce the heat to 325ºF.
2. Step 2: Prepare the Swiss chard by stripping the leaves from the stems, reserving half of the stems. Stack 4 to 5 leaves at a time, roll them tightly, and slice thinly. Then finely chop the strips. Also, finely chop the reserved stems separately.
3. Step 3: In a large ovenproof skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the chard stems, chopped onion, and jalapeño (if using) until softened and golden, about 5 to 7 minutes. Add garlic and cook for 1 minute until fragrant.
4. Step 4: Add the chopped chard leaves in batches to the skillet, letting each batch wilt before adding more. Cook the greens for about 5 minutes, until fully wilted. Season with salt and freshly ground black pepper.
5. Step 5: While the greens cook, blend the roasted tomatillos with parsley, cilantro, the remaining 1 tablespoon olive oil, and 1 cup water until smooth. Pour this sauce into the skillet with the chard mixture.
6. Step 6: Bring the sauce to a slight boil, then reduce heat to simmer. Use a wooden spoon to make 6 small wells in the sauce. Crack an egg into each well, seasoning each with salt and pepper. Remove the skillet from heat and transfer to the oven.
7. Step 7: Bake for 10 to 13 minutes, until the eggs are just set but the yolks remain runny.
8. Step 8: Garnish with avocado slices, crumbled Cotija cheese, and extra cilantro. Serve immediately with warm corn tortillas or crusty bread.

Tips & Variations

• For a milder heat, remove the jalapeño seeds before chopping, or leave out the jalapeño altogether.
• Add a squeeze of fresh lime juice to the blended sauce for extra brightness.
• Swap Swiss chard with kale or spinach if preferred, adjusting cooking times for tenderness.
• Try topping with a dollop of plain yogurt or sour cream for creaminess.

Storage

Store leftover shakshuka in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat or in the microwave to avoid overcooking the eggs. For best texture, consider storing sauce and eggs separately if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, you can omit the eggs and instead add extra roasted vegetables or plant-based protein. Serve with avocado and cheese alternatives, or simply enjoy the flavorful green sauce as a side dish.

What can I use if I can’t find tomatillos?

Tomatillos have a unique tartness, but as a substitute, you can use green tomatoes or a mix of green tomatoes with a bit of lime juice to mimic the tangy flavor.

Green Shakshuka with Tomatillos, Swiss Chard, and Fresh Herbs Recipe

Print Recipe

★★★★★

4.6 from 147 reviews

Green Shakshuka is a vibrant twist on the classic North African dish, featuring a zesty roasted tomatillo sauce blended with fresh herbs and tender Swiss chard. This oven-baked dish is finished with perfectly poached eggs, creamy avocado slices, and cotija cheese, served alongside warm tortillas or crusty bread for a hearty and flavorful meal.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 33 minutes
• Total Time: 53 minutes
• Yield: 6 servings 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: North African, Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sauce and Vegetables

• 1 lb. fresh tomatillos, husks removed
• 3 1/2 tbsp. extra-virgin olive oil, divided
• Kosher salt, to taste
• 1 large bunch Swiss chard
• 1 medium onion, chopped
• 1 jalapeño, minced (optional)
• 3 cloves garlic, minced
• Freshly ground black pepper, to taste
• 1/2 cup roughly chopped parsley
• 1/2 cup roughly chopped cilantro, plus more for garnish
• 1 cup water

For Serving and Garnish

• 6 large eggs
• 1 avocado, sliced for garnish
• Cotija cheese, for garnish
• Warm tortillas or crusty bread

Instructions

1. Preheat and Roast Tomatillos: Preheat your 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 on the prepared baking sheet. Roast until they’re softened and slightly charred, about 20 minutes, flipping them halfway through. Remove from the oven and lower the oven temperature to 325ºF.
2. Prepare Swiss Chard: While the tomatillos roast, strip the leaves from the swiss chard stems, saving half of the stems separately. Stack 4 to 5 leaves, roll them tightly, and thinly slice the roll vertically. Then finely chop the sliced strips. Also finely chop the reserved stems, keeping the leaves and stems separate.
3. Sauté Aromatics and Stems: Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium heat. Add the chopped swiss chard stems, chopped onion, and minced jalapeño (if using), cooking until softened and golden, about 5 to 7 minutes. Stir in the minced garlic and cook until fragrant, approximately 1 minute.
4. Cook Chard Leaves: Add the chopped chard leaves in batches to the skillet, allowing each batch to wilt and reduce in volume before adding more. Cook the greens for around 5 minutes until fully wilted. Season with kosher salt and freshly ground black pepper to taste.
5. Blend Tomatillo Sauce: While the greens cook, place the roasted tomatillos, parsley, cilantro, remaining 1 tablespoon olive oil, and 1 cup water into a blender. Blend the ingredients until smooth, then pour this sauce into the skillet with the cooked chard mixture.
6. Simmer and Prepare for Eggs: Bring the sauce to a slight boil, then reduce the heat to let it simmer gently. Using a wooden spoon, create 6 evenly spaced wells in the simmering sauce. Crack one egg into each well and season each with a pinch of salt and pepper. Remove the skillet from the stovetop.
7. Bake Eggs: Transfer the skillet to the preheated oven set at 325ºF. Bake until the egg whites are set but the yolks remain runny, about 10 to 13 minutes.
8. Garnish and Serve: Remove from the oven and garnish with sliced avocado, crumbled cotija cheese, and additional chopped cilantro. Serve immediately with warm corn tortillas or crusty bread.

Notes

• Adjust jalapeño quantity or omit for less heat.
• Use an ovenproof skillet for easy transfer from stovetop to oven.
• Cook eggs to your preferred doneness by adjusting baking time.
• Cotija cheese can be substituted with feta for a different flavor profile.
• Leftovers can be stored in the refrigerator for up to 2 days, but eggs are best enjoyed fresh.

Keywords: Green Shakshuka, Tomatillo Shakshuka, Vegetarian Breakfast, Baked Eggs, Swiss Chard Recipe, Mexican Inspired, Healthy Brunch