Print

Stove Top Green Shakshuka with Feta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 3 reviews

This Stove Top Green Shakshuka with Feta is a vibrant and healthy twist on a classic North African and Middle Eastern dish. It features sautéed Swiss chard and aromatic spices, gently baked eggs, and creamy feta cheese, finished with fresh herbs and a drizzle of tahini for extra richness. Perfect for a wholesome breakfast or light dinner, this colorful skillet meal is easy to prepare and bursting with flavor.

Ingredients

Vegetables and Herbs

  • 1 medium sweet onion, diced (about 1 cup)
  • 1 small fennel bulb, diced (about 1 cup)
  • 3 cloves garlic, peeled and thinly sliced
  • 1 large jalapeño, finely diced (leave seeds in for more spice)
  • 2 bunches Swiss chard, stems removed and leaves roughly chopped
  • ¼ cup fresh herbs (dill, cilantro, and parsley), finely chopped, plus more for serving

Spices and Seasoning

  • 1 tsp Aleppo pepper
  • 1 tsp Za’atar
  • 1 tsp ground cumin
  • 1½ tsp Kosher salt, divided
  • ½ tsp freshly ground black pepper, divided
  • Flaky sea salt, for garnish

Liquids and Dairy

  • 2 Tbsp extra virgin olive oil
  • ½ cup low-sodium chicken stock (or water as substitute)
  • 5 oz feta cheese, crumbled and divided
  • 5 large eggs
  • Tahini, for drizzling (optional but recommended)

Instructions

  1. Sauté Vegetables: Preheat your oven to 400°F (205°C). In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the diced onion, fennel, and jalapeño, and sauté for 3-5 minutes until softened. Add the sliced garlic and continue cooking for an additional minute until fragrant.
  2. Add Spices: Stir in the Aleppo pepper, Za’atar, and ground cumin, ensuring the vegetables are well coated with the aromatic spices.
  3. Add Greens and Herbs: Add the roughly chopped Swiss chard and the fresh herbs (dill, cilantro, and parsley) to the skillet. Season the mixture with 1 teaspoon of Kosher salt and ¼ teaspoon of black pepper. Stir everything together.
  4. Add Stock: Pour in the low-sodium chicken stock, then cover the pan with a lid. Allow the greens to cook down and soften for a few minutes, stirring occasionally. Once wilted and tender, stir in half of the crumbled feta cheese.
  5. Add Eggs: Using a spoon, make five wells in the cooked greens mixture. Carefully crack one egg into each well. Sprinkle the eggs with a little salt and pepper to taste.
  6. Bake the Shakshuka: Transfer the skillet to the preheated oven. Bake for 7-10 minutes, checking at 7 minutes for the desired doneness. The egg whites should be set while yolks remain runny.
  7. Finish and Serve: Remove the skillet from the oven. Drizzle tahini over the dish, sprinkle the remaining crumbled feta and flaky sea salt on top, and garnish with additional fresh herbs. Serve immediately with pita bread or sliced challah for a delicious meal.

Notes

  • Leafy Greens: You can substitute Swiss chard with an equal mix of Swiss chard and baby spinach, or other hearty greens like kale, dandelion greens, or mustard greens. Just cook them down thoroughly until tender.
  • Best Enjoyed Fresh: This shakshuka is best served the day it is made, as reheating may overcook the eggs and affect their texture.
  • No Stock? If you don’t have chicken or vegetable stock, plain water works well as a substitute.

Find it online: https://flavorspath.com/stove-top-green-shakshuka-with-feta-recipe/