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.

Adeena Sussman
Source: EatingWell Magazine, May 2019


Recipe Summary

30 mins
30 mins


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; protein 10.7g 21% DV; carbohydrates 8.5g 3% DV; exchange other carbs 0.5; dietary fiber 2.7g 11% DV; sugars 2.9g; fat 23.4g 36% DV; saturated fat 7.2g 36% DV; cholesterol 204.6mg 68% DV; vitamin a iu 9238.8IU 185% DV; vitamin c 37.9mg 63% DV; folate 150.2mcg 38% DV; calcium 170.8mg 17% DV; iron 3.6mg 20% DV; magnesium 103.8mg 37% DV; potassium 668.8mg 19% DV; sodium 417.6mg 17% DV.