Green Shakshuka With Avocado and Lime Recipe (2024)

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.

Perhaps some chopped tomatillos would add a nice, green touch of acid that would go well with the jalapeños and smoked hot sauce?

Substituted greek yogurt thinned with lime juice for the cream and only used 4 eggs. It was perfect!

I would recommend turning the heat way down at the end when adding eggs and keeping a close eye on them if you want them runny. Also, adding cheese during egg cooking time will help get the melted action going on before eggs overcook. :) I thought overall this was a fantastic dish, I added zucchini for some additional vegetable action. The flavors all worked well together and the lime added the pop to the entire dish.

I made this for brunch today. It was a big hit. I followed the recipe as written, but made some additions as suggested in comments. They definitly livened up the flavour of the dish in a positive way.I added 2-3 teaspoons of mild smokey paprika, a small chopped jalapeno and 4-5 chopped tomatillos to the onions while sauteeing. I sauteed onions mix till almost caramalized before adding chard. As others said, watch eggs carefully! lime juice and cilantro are a must. I will definitely make again!

This was ok. The cotija, fresh jalepeno, cilantro, lime juice, and hot sauce were the flavor pop. Otherwise it has a deep earthy flavor of chard and cream, lacking an acid, which is not what I expected of shakshuka. Feels a bit heavy with the cream. Would forego the avocado next time, as there is already plenty of fat going on in this dish. Made full veg and only 4 eggs to serve 2 people who eat a lot of veg. Had 1 egg left over. Served with corn tortillas toasted on cast iron griddle.

We've made this a few times and found a few tricks to improve it, as well as make it a good weeknight dinner for two. We halve the recipe, but keep the greens the same and add a teaspoon or two of chipotle en adobo during the green-wilting step. Instead of tortillas, we also toasted a slice of sourdough and spread the compound butter from Melissa Clark's Green Garlic Toast recipe. The chipotle en adobo *really* adds depth to the dish and the garlic toast turns it into easy decadence.

This was terrific! Used goat feta cheese and it really punched up the flavor. Cilantro, hot sauce and fresh corn tortillas took this over the top. Took advice from others to cook for less time and I will cut it to 5 min at the end for the eggs since they continue to cook in the pan. Keeper!

Ooo great tip! I'm also in Switzerland, and I tend to just use a real nice salty feta anytime these other crumbly cheese are called for. I'll look for Sbrinz next time and give it a try. Also I've found it ups the flavor, tang, and health factor to use greek yogurt instead of the cream.

I'm doing keto (aka low carb diet) so this was a great recipe for that. I swapped out broccoli rabe for chard since that's what I had on hand and used heavy cream instead of half and half. I also used Frank's hot sauce. Otherwise, I followed this recipe but used only 3 eggs since it was just me. Super delicious and easy. Highly recommend.

Chars stems are super good! They are toothsome, tender, and flavorful, and often colorful. Cut them in thick slices—maybe 3/4 inch—and simmer or steam with the leaves till tender. Sometimes I add them a minute before the chopped leaves. I learned to love them while WWOOFing in France, over there many farmers grow chard specifically for the stems! It’s like celery without any of the stringiness, but more tender, with a mild and surprisingly savory spinachy flavor.

Made with rainbow chard, shallot sautéed with a smidge of smoked paprika, and goats cheese. Topped with thinned Greek yogurt, cholula, and sliced jalapeños. Easy, bright, healthy, and delicious. A keeper.

I begin this dish with some cooked rice and then add the chard. The rice adds a little more substance. I also toss in some red pepper flakes with the chard.

Cook eggs for less time - 7 minutes is too long. Added sour cream instead of cream. Used beet greens

We live in Switzerland (where "Swiss chard" is just "chard"), so cotija isn't easy to find, so used Sbrinz instead, and used creme fraiche for the cream. Was really delightful, served with fresh bread in lieu of tortillas.

I have made this twice and absolutely love it. I used a bunch and a half of chard and reduced jalapeño serving on my own personal serving. It's so healthy and delicious. Thank you for this version of Shakshuka.

Delicious! I am a lone woman among three men who don't exactly love greens, but everyone gobbled this down. This was a great way to use swiss chard and we will be repeating this for sure. The Mexican flavors were a really nice twist.

Made as prescribed. Delicious

A new staple for us. The base itself is good and can be modified so many ways. I now add: 5-6 tomatillos, 3-4 roasted and diced poblanos, smoked paprika, greek yogurt instead of half/half, goat feta instead of cotija.

Added a lot of extra cheese, and used kale from my garden instead of chard. A huge hit with the whole family. Don’t skimp on the hot sauce!!!

I loved this! My first attempt. Only problem I had was my stovetop runs hot so I had to reduce heat alot. Thanks for the suggestions on the smoked paprika. It made a big difference. Will do again learning from my first try. So healthy and filling!

I added kabocha squash, a cup of pinto beans, and a green bell pepper to beef this up. It was delightful — a great way to use up multiple veggies.

Very easy and yummy! Will add more hot spices next time.

We do not like Chard so use spinach. Wonderful recipe

Just for fun, crumble some tortilla chips on top for texure and crunch.

I make this literally every weekend! It’s my favorite weekend breakfast!

Excellent recipe! Remembered to read the notes ahead of time :-), which were so helpful. Substituted Trader Joe’s shredded organic kale for the Swiss chard (as that’s what I had on hand) and Greek yogurt thinned with lime juice for the half-and-half. Most importantly, caramelized the yellow onion on a slow cook, and added a minced chipotle pepper after the garlic. Topped with feta cheese. Agree that the cook time on the eggs could have been less. Absolutely fantastic and will make again soon!

This was a great dish and it turned out pretty well for my first go at it. I made a few tweaks, and I'm looking forward to adjusting based on some of the comments below! Bree

To make this vegan, I subbed a can of white beans for the eggs, cashew cream (with nutritional yeast) for the half-and-half and vegan cheese for the dairy cheese. It came out so delicious and rich! I decided to serve it with socca which was a delicious compliment and alternative to the tortilla chips. Yum!

I made this for breakfast today. It was delicious! Shakshuka is hardly haute cuisine, so I used what I had, starting by sautéing diced onion, halved cherry tomatoes, and leftover Fred Salad. Added a cup of green tomato sauce, which I made from home grown tomatoes that I'd harvested to save them from our sudden 22F morning cold snap. Brought it all up to a low simmer before adding the eggs, cheese, and Franks hot sauce. Served it over toast. Incredibly tasty and satisfying. Try it!