Green Shakshuka Recipe

Green Shakshuka

Author: Stephanie Kay

This green shakshuka recipe calls for Swiss chard, however, kale would work equally well. If you like spice, feel free to add additional spices of your choice to help kick the flavour up a notch.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Baked
  • Diet: Vegetarian



  1. Preheat oven to 400°F.
  2. In a cast-iron pan or oven-proof skillet on medium, melt butter, add leeks and cook until softened, about 5 minutes.
  3. Once the leeks are tender, add the cumin, chilies, sea salt and swiss chard and cook until chard has wilted, stirring often, about 1-2 minutes.
  4. Once the vegetables are cooked, spread them out evenly in the pan using a spoon or spatula. Using a spoon, create small pockets in the vegetable mixture and crack the eggs directly into them.
  5. Transfer the skillet to the oven and allow to bake for 10 minutes for runny yolks, or until cooked to your liking.
  6. Serve immediately on its own or with a side of crusty sourdough bread.
  7. Enjoy!