clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Green Shakshuka (with Avocado and Lime)

  • Author: Meagan


This is one of those freaking amazing recipes that we could happily eat every single day – truly!  Borrowed from the New York Times, we enjoyed this as a hearty brunch but any meal would be appreciated.  I used feta because it was all I had and I added in the black beans, just because.  We also decided to basically turn this combo into egg tacos…which made for way more messy eating than the pretty photo suggests – enjoy!



olive oil for cooking

1 large onion, thinly sliced AND 2 cloves of garlic, thinly sliced or minced

1 large bunch of Swiss chard, chopped – I used a large bag of baby chard (and skipped the chopping)

1/2 t. EACH kosher salt AND freshly ground black pepper – plus more to taste as needed

1/2 c. cream

8 to 10 eggs (however many you need or can fit into your skillet)

1 can (398 mL) black beans, drained and rinsed

Serving ideas; – though warm corn tortillas are a MUST!

cotija cheese or queso fresco or feta  – crumbled

avocado slices, chopped cilantro, jalapeno slices (we used pickled and loved them!)

hot sauce and lime wedges


Heat up a bit of oil over medium heat in your largest skillet and sauté the onion for a few minutes until softened, then add in the garlic and cook for a couple more minutes.  Turn up the heat to medium-high and add the chard in batches, stirring and adding more as it wilts until all of it is in.  Season well with the salt and pepper and then pour in the cream and stir, aiming to keep the greens as evenly dispersed as possible.  Sprinkle on the beans and then use a spoon to make mild indentations and crack an egg into each little pocket.  Carefully use a spatula to wiggle ingredients around to get the spacing that you want and then cover with a lid (or foil, if your skillet doesn’t have a lid), and cook over medium-low heat until the eggs are just set in the middle – this will take about 8 minutes.

As the goodness is cooking, heat up your tortillas – I sprayed mine with a bit of oil and laid them out on a baking sheet in a warm oven while the eggs were happening.

When everything is ready to go you can either sprinkle all toppings directly into the pan, or set everything out and allow each person to dress their ‘tacos’ as they wish – either way, this is a brilliant combination and also something that will work with a variety of finishings and garnishes.



From Meagan's Kitchen

Leave a Reply

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.