Stove Top Green Shakshuka with Feta Recipe

Introduction

Stove Top Green Shakshuka with Feta is a vibrant twist on the classic Middle Eastern dish, featuring a medley of fresh greens, aromatic spices, and creamy feta cheese. This savory egg dish is perfect for breakfast, brunch, or a light dinner and is sure to impress with its bold flavors and beautiful presentation.

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 medium Vidalia onion, diced (about 1 cup)
• 1 small fennel, diced (about 1 cup)
• 3 cloves garlic, thinly sliced
• 1 large jalapeño, finely diced
• 1 tsp Aleppo pepper
• 1 tsp Za’atar
• 1 tsp ground cumin
• 2 bunches Swiss chard, stems removed and leaves roughly chopped
• ¼ cup fresh herbs (such as dill, cilantro, and parsley), finely chopped, plus more for serving
• ½ cup low-sodium chicken stock
• 5 oz feta cheese, divided
• 5 large eggs, room temperature
• 1 ½ tsp Kosher salt, divided
• ½ tsp freshly ground black pepper, divided
• Tahini for serving (optional)
• Flaky sea salt for serving

Instructions

1. Step 1: Preheat the oven to 400°F. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion, diced fennel, diced jalapeño, and sliced garlic. Sauté for 3 to 5 minutes until the vegetables soften.
2. Step 2: Season the sautéed vegetables with Aleppo pepper, Za’atar, and ground cumin. Stir well to combine the spices evenly.
3. Step 3: Add the chopped Swiss chard and fresh herbs to the pan. Season with 1 teaspoon of Kosher salt and ¼ teaspoon of black pepper. Stir to mix everything together.
4. Step 4: Pour in the chicken stock and cover the pan. Let the greens cook down for a few minutes until wilted. Then stir in half of the crumbled feta cheese.
5. Step 5: Make five small wells in the greens mixture and carefully crack one egg into each well. Sprinkle the eggs with the remaining salt and black pepper.
6. Step 6: Transfer the skillet to the preheated oven. Bake for 7 to 10 minutes, or until the egg whites are just set and the yolks remain runny. Start checking at 7 minutes as oven times may vary.
7. Step 7: Remove from the oven and drizzle the shakshuka with tahini if using. Garnish generously with fresh herbs and sprinkle a pinch of flaky sea salt on each egg. Serve immediately with pita bread or sliced challah.

Tips & Variations

• Substitute Swiss chard with a mix of baby spinach and other leafy greens like kale or mustard greens for varied flavors and textures.
• If chicken stock isn’t available, water works fine as a substitute to cook the greens.
• Use fresh eggs at room temperature for the best texture and even cooking.
• Try adding a squeeze of fresh lemon juice before serving to brighten the flavors.

Storage

This shakshuka is best enjoyed fresh the day it’s made, as reheating can overcook the eggs and change the texture. If you must store leftovers, keep them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring carefully, but note the eggs may become firmer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this shakshuka without the jalapeño?

Yes, you can omit the jalapeño if you prefer a milder dish. You can also substitute with a milder pepper or simply reduce the amount for less heat.

What can I serve with green shakshuka?

It pairs wonderfully with warm pita bread, sliced challah, crusty bread, or even a simple side salad for a complete meal.

Stove Top Green Shakshuka with Feta Recipe

Print Recipe

★★★★★

4.6 from 57 reviews

This Stove Top Green Shakshuka with Feta is a vibrant and healthy twist on the classic North African dish. Featuring sautéed fennel, jalapeño, Vidalia onion, and nutrient-packed Swiss chard, it is infused with aromatic spices like Aleppo pepper, Za’atar, and cumin. Eggs are baked until just set on top of a flavorful bed of greens and feta cheese, creating a creamy, tangy, and comforting meal perfect for breakfast or brunch. Finished with fresh herbs and a drizzle of tahini, this shakshuka offers a fresh, savory, and slightly spicy experience.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 5 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 medium Vidalia onion, diced (about 1 cup)
• 1 small fennel, diced (about 1 cup)
• 3 cloves garlic, thinly sliced
• 1 large jalapeño, finely diced
• 2 bunches Swiss chard, stems removed and leaves roughly chopped
• ¼ cup fresh herbs (dill, cilantro, parsley), finely chopped, plus more for serving

Spices

• 1 tsp Aleppo pepper
• 1 tsp Za’atar
• 1 tsp ground cumin
• 1 ½ tsp kosher salt, divided
• ½ tsp freshly ground black pepper, divided

Other

• 2 Tbsp extra virgin olive oil
• ½ cup low-sodium chicken stock
• 5 oz feta cheese, divided
• 5 large eggs, room temperature
• Tahini for serving (optional)
• Flaky sea salt for serving

Instructions

1. Preheat and sauté vegetables: Preheat your oven to 400°F. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the diced Vidalia onion, diced fennel, diced jalapeño, and sliced garlic. Sauté the vegetables for 3-5 minutes until they soften and become fragrant.
2. Add spices: Season the sautéed vegetables with 1 teaspoon each of Aleppo pepper, Za’atar, and ground cumin. Stir well to evenly coat and release the spices’ aromas.
3. Add greens and herbs: Add the roughly chopped Swiss chard leaves and the fresh chopped herbs (dill, cilantro, parsley) to the skillet. Season with 1 teaspoon kosher salt and ¼ teaspoon black pepper. Mix everything thoroughly.
4. Pour in stock and cook greens: Pour in ½ cup of low-sodium chicken stock. Cover the skillet with a lid and allow the greens to cook down and soften for a few minutes. After they have wilted, stir in 5 ounces of crumbled feta cheese.
5. Add eggs: Using a spoon, make five small wells in the mixture for the eggs. Carefully crack one egg into each well. Season the eggs with the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper.
6. Bake shakshuka: Transfer the skillet to the preheated oven. Bake for 7-10 minutes until the egg whites are just set and the yolks remain runny. Begin checking at 7 minutes to avoid overcooking, as oven temperatures may vary.
7. Finish and serve: Remove the skillet from the oven and drizzle with tahini if desired. Sprinkle with fresh chopped herbs and a pinch of flaky sea salt on each egg. Serve immediately alongside pita bread or sliced challah for a satisfying meal.

Notes

• You can substitute Swiss chard with one bunch of Swiss chard and an equal amount of baby spinach. Alternatively, use any combination of leafy greens such as kale, dandelion greens, or mustard greens.
• Shakshuka is best enjoyed on the day it’s made, as reheating may overcook the eggs.
• If you don’t have chicken or vegetable stock, you can substitute with water without significantly affecting the dish.

Keywords: green shakshuka, baked eggs, Swiss chard recipe, Middle Eastern breakfast, feta cheese shakshuka, healthy shakshuka, spinach alternative