Green Shakshuka With Avocado and Lime

Updated Aug. 19, 2022

Recipe Overview

• Total Time: 35 minutes (prep + cooking)

• Servings: 2

• Difficulty: Easy

• Rating: 4.0/5 (based on 5,851 reviews)

• User Comments: 363

This vibrant twist on classic North African shakshuka reimagines the traditional tomato-pepper sauce with a nutrient-dense green base, featuring Swiss chard, creamy half-and-half, and zesty lime. The result is a soft, egg-filled dish with a light, aromatic broth, melted Cotija cheese, and a smoky kick from smoked hot sauce—ideal for a wholesome breakfast or dinner.

Ingredients (2 servings)

• 1 medium yellow onion, finely diced

• 2 cloves garlic, minced

• 1 bunch (≈2 cups) Swiss chard, leaves chopped, stems diced (optional)

• 2 tbsp extra-virgin olive oil

• ½ cup half-and-half (light cream + milk blend, or substitute ¼ cup heavy cream + ¼ cup whole milk)

• 2 large eggs

• ¼ tsp ground cumin

• ½ tsp smoked paprika

• Pinch of cayenne pepper (adjust to taste)

• ¼ tsp sea salt (or kosher salt, to taste)

• Freshly ground black pepper (generous grind)

• 2 oz Cotija cheese, crumbled (substitute: aged feta or Parmesan)

• 1 ripe avocado, sliced or mashed

• 1 lime (juice and zest, for garnish)

• 1–2 tbsp smoked hot sauce (e.g., Tabasco Smoked, or local hot sauce with smoky notes)

Preparation

1. Prep all components: Dice the onion, mince garlic, and chop Swiss chard (leaves and stems, if using). Crumble Cotija cheese, and prepare avocado (slice or mash with a fork; add a pinch of salt if desired). Zest and juice the lime, reserving both for garnish.

2. Assemble spices: Combine cumin, smoked paprika, cayenne, salt, and pepper in a small bowl for easy addition.

Cooking Instructions

1. Sauté Aromatics & Greens: Heat olive oil in a non-stick skillet over medium heat. Add diced onion and cook until translucent (3–4 minutes). Stir in garlic and cook 30 seconds until fragrant. Add diced chard stems (if using) and leaves, stirring frequently until wilted and tender (3–5 minutes).

2. Build the Creamy Base: Pour half-and-half into the skillet. Add the spice blend, stir to integrate, and reduce heat to low. Simmer gently for 2–3 minutes to meld flavors, creating a light, herbaceous "broth."

3. Steam-Poach Eggs: Create 2 small depressions in the simmering mixture with the back of a spoon. Crack one egg into each depression, keeping yolks intact. Cover tightly with a lid (or foil) and reduce heat to the lowest setting. Simmer 5–7 minutes: 5 minutes yields a very runny yolk; 7 minutes for a slightly thickened, still liquid center.

4. Melt Cheese: Remove from heat, sprinkle Cotija over the eggs, and cover briefly (10–15 seconds) to allow partial melting.

5. Finish & Serve: Transfer to plates, top with avocado slices/mash, drizzle with lime juice/zest, and finish with smoked hot sauce. Serve immediately.

Final Tips

• Cotija Cheese: A Mexican specialty with a salty, crumbly texture; substitute feta for a tangier alternative (use aged feta for closest texture).

• Half-and-Half Swap: For lower fat content, replace with ½ cup whole milk + ¼ cup heavy cream.

• Greens Substitution: Spinach or kale work in a pinch, though Swiss chard’s larger leaves add a more pronounced green flavor.

• Spice Adjustment: Add extra cayenne or hot sauce for heat, or omit for a milder dish.

Enjoy this balanced, colorful shakshuka—where comfort meets nutrition!