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Green Shakshuka

Green Shakshuka

  • Author: New York Times
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: Gluten Free
  • Diet: Kosher


“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. ”

Here’s a link to the original recipe: https://cooking.nytimes.com/recipes/1019468-green-shakshuka-with-avocado-and-lime


  • 3 tablespoons olive oil
  • 1 yellow onion, peeled and thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1large 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 (I used plant based)
  • 8 large eggs
  • 1/4 teaspoon black pepper, plus more as needed
  • 3 ounces Cotija cheese or queso fresco, crumbled (about 3/4 cup) (I used Good Planet Plant based Smoked Gouda Cheese Triangles)
  • 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


(Directly from the NY Times Recipe Instructions)

  1. 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.

  2. 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 ½ teaspoon salt, pour in the half-and-half and stir loosely together.

  3. 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.


I used red chard instead of traditional green Swiss Chard.

Since Kosher, and plant based, Queso Fresco is super hard to find I used Good Planet Smoked Gouda Plant Based Cheese Triangles.  They ended up working very well.  You can use any type of cheese you prefer.

The original recipe says “serves 4”.  If you are eating the shakshuka as a meal with two eggs per person then the recipe does serve 4.  Otherwise I specified service for 8, with one egg per person.

To make this recipe even more colorful, you can use Rainbow Chard instead of traditional Swiss Chard.


  • Serving Size:
  • Calories: 266
  • Sugar: 3.3 g
  • Sodium: 566.3 mg
  • Fat: 19.8 g
  • Saturated Fat: 6 g
  • Carbohydrates: 13.8 g
  • Fiber: 4.4 g
  • Protein: 11.4 g
  • Cholesterol: 202.3 mg

Keywords: Shakshuka, Green Shakshuka, Pareve, Dairy Free, Gluten Free, Healthy, Healthy Eating, Kosher, Kosher Recipe, Breakfast, Brunch


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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.