Green Shakshuka with Chard, Zucchini and Peas
A vibrant green shakshuka that transforms sauteed chard, zucchini, and fresh herbs into a silky puree, then simmers peas and nestles poached eggs into the sauce. Bright, herbaceous, and lightly spiced with cumin, this vegetable-forward version suits lunch or a light dinner. The contrast of runny yolks breaking into green sauce makes it visually striking and deeply satisfying. Serve with yogurt and lemon for tang.
Ingredients
- 5 tablespoon Olive Oil
- 1 Shallot
- 1 bunch Chardspinach1:1leafy-greens
note: spinach wilts faster, reduce cooking time by 1-2 minutes
- 1 Zucchini
- 1 Jalapeño Pepper
- 2 clove Garlic
- ½ teaspoon Ground Cumin
- 1 teaspoon Sea Salt
- 1 bunch Fresh Cilantro
- 1 cup Fresh Herbsadditional cilantro or parsley1.5:1leafy-herbs
note: adjust to taste preference
- 1 cup Green Peasfrozen peas1:1legumes
note: thaw slightly before adding
- 4 Egg
- to taste Yogurt
- to taste Lemon
Instructions
- 1
Roughly chop chard leaves and thinly slice the stems separately.
- 2
Heat olive oil in a cast iron skillet over medium-high heat. Saute zucchini, shallot, and chard stems, stirring occasionally, until soft.
- 3
Add chard leaves, jalapeno, garlic, cumin, and salt. Cook until leaves wilt and garlic is fragrant.
- 4
Transfer 3/4 of the cooked vegetables to a blender with cilantro, fresh herbs, salt, and olive oil. Puree until smooth, adding water as needed to reach pourable consistency.
- 5
Return green sauce to the pan. Add peas and bring to a simmer over medium heat.
- 6
Create 4 wells in the sauce and crack eggs into each center.
- 7
Cover the skillet and cook over medium-low heat until egg whites just set, keeping yolks runny.
- 8
Serve immediately with yogurt and lemon squeezed to taste.
Tips
Keep the heat at medium-low when cooking eggs; too high risks firm yolks. Watch for whites to just set, around 6-8 minutes. The residual heat will continue cooking them slightly.
Don't skip separating chard stems from leaves--stems need longer cooking and provide textural contrast when sauteed separately.
Use a cast iron skillet; it retains heat evenly and the wells stay at a consistent simmer, essential for poaching eggs directly in sauce.
Good to Know
Refrigerate cooked shakshuka (without yogurt) in an airtight container up to 3 days. Reheat gently over medium-low heat, stirring occasionally. Do not refreeze cooked eggs; texture will degrade.
Prepare the vegetable base and puree up to 1 day ahead. Store sauce separately from eggs. Reheat sauce to a simmer, then poach eggs fresh just before serving.
Spoon into shallow bowls with sauce and eggs. Dollop yogurt on the side or swirl into the sauce. Serve with crusty bread, warm flatbread, or rice to soak up the green sauce.
Common Mistakes
Overcooking eggs: keep heat at medium-low and watch whites carefully from minute 5 onward to avoid hard yolks.
Adding peas too early: they can become mushy; add when sauce reaches a simmer so they warm through in the final 2-3 minutes.
Pureeing all vegetables: transfer only 3/4 to the blender; leaving some chopped vegetables in the pan provides texture contrast and visual interest.
Substitutions
note: adjust to taste preference
FAQ
Can I make this vegan?
Yes. Omit eggs and add extra protein such as chickpeas, crumbled tofu, or white beans. Serve with dairy-free yogurt. The sauce and vegetables remain the same.
What if I don't have fresh herbs?
Use 1/2 teaspoon dried herbs (oregano, basil, or thyme work well) in place of fresh. The flavor will be more concentrated, so taste and adjust. Fresh cilantro is harder to substitute; if unavailable, increase parsley.
Can I freeze shakshuka?
Freeze only the sauce and vegetables (without eggs) in an airtight container up to 3 months. Thaw overnight in the refrigerator, reheat gently, and poach fresh eggs just before serving.