Name: Green Shakshuka with Spinach, Chard & Feta
Prep time: 30 min
Total time: 30 min
Ingredients: 0.33333334326744 cup extra-virgin olive oil; 1 large onion, finely chopped; 12 ounces chard, stemmed and chopped; 12 ounces mature spinach, stemmed and chopped; 0.5 cup dry white wine; 1 small jalapeño or serrano pepper, thinly sliced; 2 medium cloves garlic, very thinly sliced; 0.25 teaspoon kosher salt; 0.25 teaspoon ground pepper; 0.5 cup low-sodium no-chicken or chicken broth; 2 tablespoons unsalted butter; 6 large eggs; 0.5 cup crumbled feta or goat cheese

Green Shakshuka with Spinach, Chard & Feta

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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.

By Adeena Sussman

Updated on April 11, 2019

Prep Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Gluten-Free Healthy Immunity Low Added Sugars Low Carbohydrate Low Sodium Low-Calorie Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

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

Directions

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 (per serving)

296	Calories
23g	Fat
9g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 egg & 1/2 cup greens
Calories 296
% Daily Value *
Total Carbohydrate 9g	3%
Dietary Fiber 3g	10%
Total Sugars 3g
Protein 11g	21%
Total Fat 23g	30%
Saturated Fat 7g	36%
Cholesterol 205mg	68%
Vitamin A 9239IU	185%
Vitamin C 38mg	42%
Folate 150mcg	38%
Sodium 418mg	18%
Calcium 171mg	13%
Iron 4mg	20%
Magnesium 104mg	25%
Potassium 669mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.