The inspiration for this green shakshuka recipe comes from HaBasta, a popular restaurant on the edge of Carmel Market in Tel Aviv, where the shakshuka is packed with green chard and spinach and a little hot pepper provides just a touch of spice. Serve with pita or crusty bread to sop up the sauce for a quick dinner or for brunch. Source: EatingWell Magazine, May 2019

Adeena Sussman


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until soft and translucent but not browned, 7 to 8 minutes. Add chard and spinach, a few handfuls at a time, and cook, stirring often, until wilted, about 5 minutes. Add wine, jalapeño (or serrano), garlic, salt and pepper; cook, stirring occasionally, until the wine is absorbed and the garlic softens, 2 to 4 minutes. Add broth and butter; cook, stirring, until the butter is melted and some of the liquid is absorbed, 1 to 2 minutes.

  • Crack eggs over the vegetables. Cover and cook over medium-low heat until the whites are set, 3 to 5 minutes. Remove from heat and sprinkle with cheese; cover and let stand for 2 minutes before serving.

Nutrition Facts

296 calories; 23.4 g total fat; 7.2 g saturated fat; 205 mg cholesterol; 418 mg sodium. 669 mg potassium; 8.5 g carbohydrates; 2.7 g fiber; 3 g sugar; 10.7 g protein; 9239 IU vitamin a iu; 38 mg vitamin c; 150 mcg folate; 171 mg calcium; 4 mg iron; 104 mg magnesium;