If you’ve never tried shakshuka before, you’re in for a treat. It’s a deeply flavored dish that’s surprisingly simple to make. The method is much like you might see for Mexico’s huevos rancheros or Italy’s eggs in purgatory, whereby eggs cook in a savory tomato sauce. Since I always like to add leafy greens to my recipes, Shakshuka with Swiss Chard is my spin on the dish.
Shakshuka is a staple of the table in many North African countries as well as in Israel. It’s made by simmering onions, peppers, tomato, and spices, and then cracking eggs into the mix and cooking them until they’re firm on the outside, but still yolky and soft within. Adding leafy greens to the mix makes it even more nourishing than it already is.
Not-So-Spicy Shakshuka
Unlike huevos rancheros, shakshuka, while flavor-packed, packs little heat, so you can comfortably serve it to spicy-averse kids (and grown-ups). It’s also the type of dish that lends itself to tinkering, so feel free to adjust the spices to suit your taste. If you are concerned about serving your kids eggs that aren’t cooked through, you can make this using pasteurized eggs.
Good for Breakfast, Lunch, and Dinner
Shakshuka is a no-brainer for brunch, but works just as well for a weeknight supper. You can riff on the basic recipe by adding chickpeas or different varieties of leafy greens. I sometimes swap out the feta and serve it with a side of Greek yogurt. However you decide to make this, be sure to serve it with warm pita or another flatbread, since you’ll want to mop up every bit of those savory pan juices.
If you like Shakshuka with Swiss Chard, you might like:
Prosciutto and Spinach Egg Cups
Mediterranean Egg and Spinach Strata
Freezer-Friendly Egg and Veggie Wraps
Caramelized Onion Mushroom Quiche
Shakshuka with Swiss Chard
The eggs in this North African and Israeli specialty are gently simmered in a flavorful tomato sauce. It makes a terrific brunch dish, but also works for lunch or a light supper. The tomato sauce can be made ahead of time and refrigerated, making little work when it comes time to pull the whole dish together. You may want to add a little more water when it comes time to reheat the sauce.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow thinly sliced onion
- 1 large red bell pepper, seeded and thinly sliced
- 2 large cloves minced garlic
- 3/4 teaspoon ground cumin
- 1 1/2 teaspoons paprika
- 1/4 teaspoon cayenne
- One 28-ounce can chopped tomatoes
- 1/2 cup water
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 cups roughly chopped Swiss chard, stems removed
- 6 eggs
- 1/3 cup crumbled feta or goat cheese
- 1/4 cup roughly chopped fresh cilantro
- Warm pita bread or other favorite bread for serving
Instructions
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Heat a 12-inch skillet over medium heat. Add the olive oil and swirl in the pan. Add the onion and bell pepper and saute until tender, stirring regularly, about 12 minutes. Add the garlic and sauté 2 minutes, being sure it doesn't burn.
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Add the cumin, paprika, cayenne, tomatoes, water, salt, and a few generous grinds of black pepper and stir well. Adjust the heat so the sauce simmers and cook for 10 minutes. Stir in the chard and cook until tender, 2 minutes. If the sauce appears really thick, add a little more water and stir.
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Make 6 little wells in the tomato sauce and crack an egg in each, spacing them evenly in the pan. Add a pinch of salt to the top of each egg. Cover with a lid or piece of aluminum foil and simmer the eggs in the sauce until the whites are firm but the yolk still soft, 8 to 10 minutes. Check periodically since cooking time can vary.
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Sprinkle the cheese and cilantro over the top of the eggs and serve immediately with bread for scooping up the goodies.
