Why You’ll Love This Recipe

I love this shakshuka because it delivers bold flavor with very little effort. The roasted tomatillos create a tangy base, the Swiss chard adds earthiness, and the fresh herbs lift everything beautifully. The eggs cook right in the sauce until perfectly runny, making every bite rich and satisfying. Plus, the toppings—avocado, cheese, and warm tortillas—turn it into a complete, crave-worthy meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb. fresh tomatillos, husks removed
3 1/2 Tbsp extra-virgin olive oil, divided
Kosher salt
1 large bunch Swiss chard
1 medium onion, chopped
1 jalapeño, minced (optional)
3 cloves garlic, minced
Freshly ground black pepper
1/2 cup roughly chopped parsley
1/2 cup roughly chopped cilantro, plus more for garnish
6 large eggs
1 avocado, sliced for garnish
Cotija cheese
Warm tortillas or crusty bread, for serving

Directions

I begin by heating the oven to 450°F and lining a baking sheet with foil. I rinse and quarter the tomatillos, then toss them with 1/2 tablespoon of olive oil and a pinch of salt. I roast them for about 20 minutes, flipping halfway, until they soften and begin to char slightly. After that, I lower the oven temperature to 325°F.

While the tomatillos roast, I prepare the Swiss chard. I strip the leaves from the stems, keeping half of the stems aside, and finely chop everything—stems separate from leaves.

In a large ovenproof skillet, I heat 2 tablespoons of olive oil over medium heat. I cook the chopped chard stems, onion, and jalapeño until they soften and turn golden, about 5 to 7 minutes. I add the garlic and cook for one more minute until fragrant.

I add the chopped chard leaves in batches, letting each batch wilt before adding more. Once all the leaves are in, I cook them for about 5 minutes until fully wilted. I season generously with salt and pepper.

While the greens cook, I make the sauce. In a blender, I combine the roasted tomatillos with the parsley, cilantro, remaining 1 tablespoon of olive oil, and 1 cup of water. I blend until smooth, then pour the mixture into the skillet with the greens.

I bring everything to a slight boil, then reduce it to a simmer. Using a wooden spoon, I create six wells in the sauce. I carefully crack an egg into each well and season with salt and pepper. I remove the skillet from the stove and transfer it to the oven.

I bake the eggs for 10 to 13 minutes, just until the whites set and the yolks remain runny.

To finish, I top the shakshuka with sliced avocado, crumbled cheese, and a handful of fresh cilantro. I serve it warm with tortillas or crusty bread.

Servings and Timing

This recipe serves 3 people.
Prep time: 10 minutes
Total time: 45 minutes

Variations

I sometimes add spinach or kale when I don’t have Swiss chard. For extra heat, I leave the seeds in the jalapeño or add a pinch of crushed red pepper. When I want extra richness, I crumble feta instead of cotija. I also love adding sautéed mushrooms or roasted poblanos for more depth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the shakshuka gently on the stove over low heat. The eggs will continue to set slightly, but the flavors stay delicious. I don’t recommend freezing this dish because the eggs lose their texture.

FAQs

Can I make the sauce ahead?

Yes, I blend the tomatillos and herbs a day ahead and store the mixture in the fridge.

Can I use canned tomatillos?

Yes, drained canned tomatillos work, though the roasted flavor is best.

Can I swap the chard for another green?

Absolutely—spinach, kale, or collards all work.

How do I keep the eggs runny?

I check them early and remove the skillet as soon as the whites are set.

Can I add meat?

Yes, cooked chicken sausage or turkey sausage works well.

Can I make it vegan?

I skip the eggs and add chickpeas or tofu instead.

Why roast the tomatillos?

Roasting deepens their flavor and gives the sauce complexity.

Can I use a different cheese?

Feta, queso fresco, or even shredded mozzarella works.

Do I need an ovenproof skillet?

It helps, but I can transfer the mixture to a baking dish before adding the eggs.

What’s best to serve with it?

Warm corn tortillas, flatbread, or thick slices of crusty bread soak up the sauce perfectly.

Conclusion

I love making this Green Shakshuka because it’s vibrant, nourishing, and full of bold, fresh flavors. The roasted tomatillo sauce, tender greens, and softly baked eggs come together in a dish that feels both comforting and exciting. Whether for breakfast or dinner, it brings brightness and warmth to the table every time.