Stove Top Green Shakshuka with Feta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
