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Green Shakshuka With Spinach, Chard & Feta - A Fresh, Herby Skillet Breakfast

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 small leek, white and light green parts only, thinly sliced (optional but lovely)
  • 3 cloves garlic, thinly sliced
  • 1 small jalapeño or green chili, seeded and finely chopped (adjust to heat preference)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 bunch Swiss chard, stems finely chopped and leaves roughly chopped
  • 5 ounces baby spinach (about 5 packed cups)
  • 1 cup low-sodium vegetable broth (or water)
  • 1/2 cup fresh herbs, chopped (mix of cilantro, parsley, and/or dill)
  • Zest of 1/2 lemon + 1–2 teaspoons lemon juice
  • 1/3–1/2 cup crumbled feta, plus more for serving
  • 4–6 large eggs
  • Kosher salt and freshly ground black pepper
  • Greek yogurt or labneh, for serving (optional)
  • Crusty bread, pita, or warm tortillas, for serving

Method
 

  1. Soften the aromatics: Heat olive oil in a large skillet over medium. Add onion, leek, and a pinch of salt. Cook 5–7 minutes, stirring, until soft and translucent.
  2. Add flavor: Stir in garlic, jalapeño, cumin, coriander, and red pepper flakes. Cook 1 minute until fragrant.
  3. Cook the chard stems: Add chopped chard stems and a splash of broth. Cook 2–3 minutes to soften.
  4. Wilt the greens: Add chard leaves and spinach in batches with the remaining broth and 1/2 teaspoon salt. Toss until the greens are fully wilted and most liquid is reduced, 3–5 minutes.
  5. Make it herby: Stir in chopped herbs, lemon zest, and lemon juice. Taste and season with more salt and pepper as needed.
  6. Add feta: Sprinkle feta over the greens and gently fold to distribute. The mixture should be moist but not soupy. If dry, add a splash of water; if too wet, simmer a minute more.
  7. Create wells and add eggs: Use a spoon to make 4–6 small wells. Crack an egg into each. Season eggs lightly with salt and pepper.
  8. Poach the eggs: Cover the skillet and cook on medium-low until whites are set and yolks are runny, 5–8 minutes. For firmer yolks, go 1–2 minutes longer. Avoid high heat to prevent scorching.
  9. Finish and serve: Top with extra herbs, more feta, and a drizzle of olive oil. Serve hot with bread, pita, or a spoonful of yogurt.