Green Shakshuka

Shakshuka has become trendy due to its tastiness and attractive presentation. Here is a green version that makes a great healthy brunch option, especially if you’re looking for something festive to serve to family and friends over the holidays!

Serving size

1 wedge



Prep time: 15min
Cook time: 25min
Total: 40min


3 tablespoons olive oil

1 yellow onion, peeled and thinly sliced

2 cloves of garlic, minced

10 ounces (about 9 cups) of Swiss chard, leaves and stems sliced into ribbons

⅓ cup Half-and-Half or milk

6 medium eggs

¼ teaspoon black pepper, freshly grounded

3 ounces (about ¾ cup) goat cheese, crumbled

¼ avocado, sliced

½ jalapeño, diced

¼ cup cilantro leaves

8 fresh corn tortillas, fresh

½ teaspoon sea salt (optional, not included in nutrient analysis)

Nutrition Info

Makes:Serving size: 1 wedge




14 g

Saturated Fat

5 g


135 mg


15 g


2 g


3 g


10 g


181 mg


161 mg


247 mg


294 mg


  1. Heat oil in a large skillet over medium heat. Add onion and reduce heat to low and cook until softened, about 5 minutes.
  2. Add garlic and cook until fragrant, about 2 minutes more.
  3. Increase the heat to medium and add the sliced chard and cook until it wilts. Add salt, if desired. Reduce heat and cook 5 minutes more.
  4. Add the half-and-half or milk and stir to mix well.
  5. Crack each egg into the mixture, evenly spacing around the pan.
  6. Sprinkle each egg with freshly ground pepper and cook, covered with lid or foil, on medium-low heat until the eggs are just set, but centers are not hardened, about 7 to 9 minutes.
  7. Remove from heat. Top with cheese, avocado, jalapeño and cilantro.
  8. Slice into 8 equal wedges, like a pie, and wrap each wedge in a warmed tortilla.
Recipe contributed by FamilyCook Productions

As a variation, use frozen turnip greens in place of the Swiss chard.