Shakshuka with Swiss Chard
Elevate your brunch game with this hearty and vibrant Shakshuka with Swiss Chard, a fresh spin on the beloved Middle Eastern dish. Featuring tender Swiss chard, earthy spices like cumin and paprika, and rich, tangy canned tomatoes, this one-pan wonder is both nutritious and deeply flavorful. The crowning touch? Perfectly poached eggs nestled in the savory tomato base, garnished with crumbled feta cheese and a sprinkle of fresh cilantro for a burst of freshness. Ready in just 45 minutes, this dish pairs beautifully with crusty bread or warm pita, making it an ideal choice for breakfast, lunch, or dinner. Whether you're searching for a healthy meal idea or a show-stopping centerpiece for your next gathering, this shakshuka recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 4 cups, chopped Swiss chard
- 1 28-ounce canned whole tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.25 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 large eggs
- 2 tablespoons, chopped fresh cilantro
- 0.5 cups, crumbled feta cheese
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes.
Add the Swiss chard and cook until wilted, about 3-4 minutes.
Pour in the canned whole tomatoes with their juices, breaking them up with the back of a spoon. Stir in the tomato paste.
Season with ground cumin, paprika, cayenne pepper, salt, and black pepper. Mix well and let the sauce simmer for 10 minutes, stirring occasionally.
Use a spoon to create small wells in the tomato mixture. Carefully crack an egg into each well.
Cover the skillet and cook for 6-8 minutes, or until the egg whites are set but the yolks remain runny. Adjust the cooking time based on your preferred egg doneness.
Sprinkle the shakshuka with chopped cilantro and crumbled feta cheese.
Serve hot with crusty bread or pita for dipping.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1183 mg | 394% | |
| Sodium | 4025 mg | 175% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 16.8 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 713 mg | 55% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1999 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
