Green Shakshuka With Avocado and Lime

by on


  • 3

    tablespoons olive oil

  • 1

    yellow onion, peeled and thinly sliced

  • 2

    garlic cloves, thinly sliced

  • 1

    large bunch/1 1/2 pounds Swiss chard, stems and leaves separated and chopped (about 9 cups)

  • ½

    teaspoon salt, plus more as needed

  • cup half-and-half or heavy cream

  • 8

    large eggs

  • ¼

    teaspoon black pepper, plus more as needed

  • 3

    ounces cotija cheese or queso fresco, crumbled (about 3/4 cup)

  • 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


  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 1/2 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.


  • 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.
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