Green Shakshuka with Spinach, Chard & Feta

Green Shakshuka with Spinach, Chard & Feta

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From: EatingWell Magazine, May 2019

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ⅓ cup extra-virgin olive oil
  • 1 large onion, finely chopped
  • 12 ounces chard, stemmed and chopped
  • 12 ounces mature spinach, stemmed and chopped
  • ½ cup dry white wine
  • 1 small jalapeño or serrano pepper, thinly sliced
  • 2 medium cloves garlic, very thinly sliced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • ½ cup low-sodium no-chicken or chicken broth
  • 2 tablespoons unsalted butter
  • 6 large eggs
  • ½ cup crumbled feta or goat cheese


  • Prep

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: 1 egg & ½ cup greens
  • Per serving: 296 calories; 23 g fat(7 g sat); 3 g fiber; 8 g carbohydrates; 11 g protein; 150 mcg folate; 205 mg cholesterol; 3 g sugars; 0 g added sugars; 9,239 IU vitamin A; 38 mg vitamin C; 171 mg calcium; 4 mg iron; 418 mg sodium; 669 mg potassium
  • Nutrition Bonus: Vitamin A (185% daily value), Vitamin C (63% dv), Folate (38% dv), Iron (22% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 3½ fat, 1½ medium-fat protein, 1½ vegetable

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