Green Shakshuka With Avocado and Lime Recipe (2024)



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Nothing to do with the food (which looks awesome) - but for cast iron pan covers, I frequently use silicone "suction lids" (found everywhere on the web). They work like a charm, hold the heat, can be used as well in the fridge for bowl covers on all those differently-sized bowls - and they hang right over my stove. Best little investment (very small!) ever.


Perhaps some chopped tomatillos would add a nice, green touch of acid that would go well with the jalapeños and smoked hot sauce?



I would recommend turning the heat way down at the end when adding eggs and keeping a close eye on them if you want them runny. Also, adding cheese during egg cooking time will help get the melted action going on before eggs overcook. :) I thought overall this was a fantastic dish, I added zucchini for some additional vegetable action. The flavors all worked well together and the lime added the pop to the entire dish.


I made this for brunch today. It was a big hit. I followed the recipe as written, but made some additions as suggested in comments. They definitly livened up the flavour of the dish in a positive way.I added 2-3 teaspoons of mild smokey paprika, a small chopped jalapeno and 4-5 chopped tomatillos to the onions while sauteeing. I sauteed onions mix till almost caramalized before adding chard. As others said, watch eggs carefully! lime juice and cilantro are a must. I will definitely make again!


This was ok. The cotija, fresh jalepeno, cilantro, lime juice, and hot sauce were the flavor pop. Otherwise it has a deep earthy flavor of chard and cream, lacking an acid, which is not what I expected of shakshuka. Feels a bit heavy with the cream. Would forego the avocado next time, as there is already plenty of fat going on in this dish. Made full veg and only 4 eggs to serve 2 people who eat a lot of veg. Had 1 egg left over. Served with corn tortillas toasted on cast iron griddle.


We've made this a few times and found a few tricks to improve it, as well as make it a good weeknight dinner for two. We halve the recipe, but keep the greens the same and add a teaspoon or two of chipotle en adobo during the green-wilting step. Instead of tortillas, we also toasted a slice of sourdough and spread the compound butter from Melissa Clark's Green Garlic Toast recipe. The chipotle en adobo *really* adds depth to the dish and the garlic toast turns it into easy decadence.


This was terrific! Used goat feta cheese and it really punched up the flavor. Cilantro, hot sauce and fresh corn tortillas took this over the top. Took advice from others to cook for less time and I will cut it to 5 min at the end for the eggs since they continue to cook in the pan. Keeper!


Ooo great tip! I'm also in Switzerland, and I tend to just use a real nice salty feta anytime these other crumbly cheese are called for. I'll look for Sbrinz next time and give it a try. Also I've found it ups the flavor, tang, and health factor to use greek yogurt instead of the cream.


I'm doing keto (aka low carb diet) so this was a great recipe for that. I swapped out broccoli rabe for chard since that's what I had on hand and used heavy cream instead of half and half. I also used Frank's hot sauce. Otherwise, I followed this recipe but used only 3 eggs since it was just me. Super delicious and easy. Highly recommend.


Chars stems are super good! They are toothsome, tender, and flavorful, and often colorful. Cut them in thick slices—maybe 3/4 inch—and simmer or steam with the leaves till tender. Sometimes I add them a minute before the chopped leaves. I learned to love them while WWOOFing in France, over there many farmers grow chard specifically for the stems! It’s like celery without any of the stringiness, but more tender, with a mild and surprisingly savory spinachy flavor.


Made with rainbow chard, shallot sautéed with a smidge of smoked paprika, and goats cheese. Topped with thinned Greek yogurt, cholula, and sliced jalapeños. Easy, bright, healthy, and delicious. A keeper.


I begin this dish with some cooked rice and then add the chard. The rice adds a little more substance. I also toss in some red pepper flakes with the chard.


Cook eggs for less time - 7 minutes is too long. Added sour cream instead of cream. Used beet greens


We live in Switzerland (where "Swiss chard" is just "chard"), so cotija isn't easy to find, so used Sbrinz instead, and used creme fraiche for the cream. Was really delightful, served with fresh bread in lieu of tortillas.


Made this for dinner & this is the kind of recipe that's great at any time of day. Breakfast, brunch, lunch, dinner. Came together very quickly. Made this using home-grown greens and felt like a great way to welcome the spring.


Additions: A dash of coriander and cumin A small can of green hatch chilisSubs: A tablespoon of sour cream instead of half and half Kale instead of chard This ended up being a hybrid of this recipe and Yotam Ottolenghi’s Green Shakshuka. So flavorful and fast!


I could not find swiss chard but used spinach instead. Worked out fine. I added smoke paprika but also added our homemade smoked hot sauce. It was delicious. WE didn't end up using any lime because the hot sauce had a sourness to it already. Easy meal to make. I will definitely make again.

Patty, Corona del Mar, Ca

I have made this twice and absolutely love it. I used a bunch and a half of chard and reduced jalapeño serving on my own personal serving. It's so healthy and delicious. Thank you for this version of Shakshuka.


Delicious! I am a lone woman among three men who don't exactly love greens, but everyone gobbled this down. This was a great way to use swiss chard and we will be repeating this for sure. The Mexican flavors were a really nice twist.

john Atlanta

Made as prescribed. Delicious

Teresa Matzke

A new staple for us. The base itself is good and can be modified so many ways. I now add: 5-6 tomatillos, 3-4 roasted and diced poblanos, smoked paprika, greek yogurt instead of half/half, goat feta instead of cotija.


Added a lot of extra cheese, and used kale from my garden instead of chard. A huge hit with the whole family. Don’t skimp on the hot sauce!!!

Denise Agan

I loved this! My first attempt. Only problem I had was my stovetop runs hot so I had to reduce heat alot. Thanks for the suggestions on the smoked paprika. It made a big difference. Will do again learning from my first try. So healthy and filling!


I added kabocha squash, a cup of pinto beans, and a green bell pepper to beef this up. It was delightful — a great way to use up multiple veggies.

Park Slope

Very easy and yummy! Will add more hot spices next time.


We do not like Chard so use spinach. Wonderful recipe


Just for fun, crumble some tortilla chips on top for texure and crunch.


I make this literally every weekend! It’s my favorite weekend breakfast!


Excellent recipe! Remembered to read the notes ahead of time :-), which were so helpful. Substituted Trader Joe’s shredded organic kale for the Swiss chard (as that’s what I had on hand) and Greek yogurt thinned with lime juice for the half-and-half. Most importantly, caramelized the yellow onion on a slow cook, and added a minced chipotle pepper after the garlic. Topped with feta cheese. Agree that the cook time on the eggs could have been less. Absolutely fantastic and will make again soon!

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Green Shakshuka With Avocado and Lime Recipe (2024)


What is green shakshuka made of? ›

Green Shakshuka Ingredients

Leeks and Asparagus: These spring vegetables add a delicate, slightly sweet flavor that brightens the dish. Green Peas: Use fresh or frozen. Once blanched, peas create a smooth texture when blended into the broth. Eggs: The eggs are poached in the vegetables to runny-yolked perfection.

How do you not overcook eggs in shakshuka? ›

After breaking the eggs into the sauce, gently spoon some of the sauce over just the whites. This helps the whites cook faster so they set before the yolks overcook. Cover and rotate. Covering the skillet allows the eggs to steam-cook, which moves things along.

Should shakshuka be runny? ›

Ottolenghi advises using a fork to swirl the egg whites around in the sauce, all the while being careful not to break the yolks. Simmer until the egg whites are just set and the yolks are still slightly runny. Remove from the heat and let stand about 2 minutes before serving.

What country is shakshuka from? ›

Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.

Is shakshuka Israeli or African? ›

Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there.

How do you know when shakshuka eggs are done? ›

Sprinkle a little salt and pepper over the eggs. Carefully transfer the skillet to the oven (it's heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They're done when the egg whites are an opaque white and the yolks have risen a bit but are still soft.

How do you thicken shakshuka? ›

Options for the latter include adding flour, cornflour mixed with cold water, a beaten egg, cream cheese, or making a beurre manié from equal parts softened butter and flour. Stir well and give your thickener of choice a few minutes to work its magic.

What kind of bread goes with shakshuka? ›

For a very western version, you'll want to make a classic no-knead bread (super easy!) for the occasion. But for a Middle Eastern version like the one I'm suggesting here, you'll swap white bread with pita bread! I like the whole wheat version better as I find it more nutritious, but whichever would do.

What ethnicity is shakshuka? ›

Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important). It is also popular in Israel, where it was introduced by Tunisian Jews. These Sephardic Jews came from Spain, Portugal and the Middle East.

Can I eat shakshuka every day? ›

As often as possible but because it's time consuming, more often on weekends or for supper (eggs, in general, are common supper choice). Having a surplus of ripe tomatoes at hand is also a factor.

Do you eat shakshuka in a bowl or plate? ›

Connoisseurs insist shakshuka should be eaten from the pan.

Do you need a cast iron pan for shakshuka? ›

Shakshuka should be made and served in a cast iron pan.”

Do you eat shakshuka with spoon or fork? ›

It's a quick, flavourful, and satisfying meal, especially after a long day. Also, it is perfectly acceptable to eat shakshuka straight out of the pan, using wedges of pita bread as your spoon. Of course, if you prefer a knife and fork, spoon the eggs with their sauce over lightly toasted bread.

Why is shakshuka good for you? ›

Shakshuka is an excellent meal to eat if your doctor has recommended a mediterranean diet to reduce cholesterol, blood pressure and improve your cardiovascular (heart) health. Cooking shakshuka at home allows you to control the amount of salt and oil used, which can be quite high when ordered in a restaurant.

What is shakshuka sauce made of? ›

Shakshuka is a classic Middle Eastern recipe made from wholesome ingredients. This traditionally vegetarian dish has a rich, spicy tomato base that cooks into a thick sauce with a mixture of onions, bell peppers, and common Middle Eastern spices such as cumin, cayenne, and paprika.

What are green eggs made of? ›

It's easy. Just toss eggs, spinach, and a little salt into a blender, and blend until smooth. Then you'll cook it just like regular scrambled eggs, only with a green hue. It makes a nourishing breakfast.

What is the difference between shakshuka and menemen? ›

Both Shakshuka and Menemen serve as rich, cultural embodiments of their respective cuisines. Shakshuka, with its layered flavors, mirrors the diversity of North African and Israeli culinary heritage. Menemen, by contrast, champions simplicity and freshness, epitomizing Turkish cuisine's essence.

What does shakshuka taste like? ›

It's loaded with flavor, from earthy cumin and paprika to roasty tomatoes and peppers, to sharp and salty feta. The addition of potatoes in my version of shakshuka makes it extra satisfying. Just add some bread on the side, and maybe a green salad, and you've got a quick, easy, and healthy meal!


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