Green Shakshuka With Avocado and Lime
Updated Aug. 19, 2022
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- 1yellow onion, peeled and thinly sliced
- 2garlic cloves, thinly sliced
- 1large bunch/1½ pounds Swiss chard, stems and leaves separated and chopped (about 9 cups)
- ½teaspoon salt, plus more as needed
- ⅓cup half-and-half or heavy cream
- 8large eggs
- ¼teaspoon black pepper, plus more as needed
- 3ounces Cotija cheese or queso fresco, crumbled (about ¾ cup)
- 1avocado, sliced, for serving
- 1small jalapeño, thinly sliced, for serving
- Chopped cilantro, for serving
- Smoked hot sauce, for serving
- Corn tortillas, toasted, for serving
- 1lime, cut into wedges, for serving
Nutritional analysis per serving (4 servings)
472 calories; 37 grams fat; 11 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 18 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 21 grams protein; 803 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
- Some cast-iron skillets come with a matching lid, which is useful for making the skillet operate a bit like a mini stove-top oven, cooking evenly and basting the food with flavor and steam. If you don’t have one, use a lid from another pan, or two layers of thick foil, folded at the center and large enough to cover your pan.
Private Notes
Comments
Nothing to do with the food (which looks awesome) - but for cast iron pan covers, I frequently use silicone "suction lids" (found everywhere on the web). They work like a charm, hold the heat, can be used as well in the fridge for bowl covers on all those differently-sized bowls - and they hang right over my stove. Best little investment (very small!) ever.
Substituted greek yogurt thinned with lime juice for the cream and only used 4 eggs. It was perfect!
Perhaps some chopped tomatillos would add a nice, green touch of acid that would go well with the jalapeños and smoked hot sauce?
Took the following advice from fellow chefs: -add a few tomatillos -sub heavy cream w/ Greek yogurt thinned with lime juice -add a little lime juice in the pan when cooking the greens -top eggs with cotija before (and after) cooking This will be a new brunch staple for our house!
This recipe is awesome. It’s in heavy rotation here. Double the greens—use two bunches of chard, because it cooks down like crazy—but otherwise just follow the recipe. Salt early and often as cooking, and add lots of pepper. Great in flour tortillas with smoky hot sauce. Make this!
Just made this today for lunch. I loved it! Made it exactly as stated - I was planning to split it in half and do 2 eggs for myself today and tomorrow do 2 eggs again for me. But it cooked down so much, I just used the whole greens mixture with 2 eggs. It was fabulous. I did cut back the toppings to about a 1/3 though. Highly recommend! I only weigh 115 lbs, but it was so good, I had to eat it all! Ha ha!