Green Shakshuka With Avocado and Lime Recipe (2024)



out of 5


user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes


Nothing to do with the food (which looks awesome) - but for cast iron pan covers, I frequently use silicone "suction lids" (found everywhere on the web). They work like a charm, hold the heat, can be used as well in the fridge for bowl covers on all those differently-sized bowls - and they hang right over my stove. Best little investment (very small!) ever.


Perhaps some chopped tomatillos would add a nice, green touch of acid that would go well with the jalapeños and smoked hot sauce?



I would recommend turning the heat way down at the end when adding eggs and keeping a close eye on them if you want them runny. Also, adding cheese during egg cooking time will help get the melted action going on before eggs overcook. :) I thought overall this was a fantastic dish, I added zucchini for some additional vegetable action. The flavors all worked well together and the lime added the pop to the entire dish.


I made this for brunch today. It was a big hit. I followed the recipe as written, but made some additions as suggested in comments. They definitly livened up the flavour of the dish in a positive way.I added 2-3 teaspoons of mild smokey paprika, a small chopped jalapeno and 4-5 chopped tomatillos to the onions while sauteeing. I sauteed onions mix till almost caramalized before adding chard. As others said, watch eggs carefully! lime juice and cilantro are a must. I will definitely make again!


This was ok. The cotija, fresh jalepeno, cilantro, lime juice, and hot sauce were the flavor pop. Otherwise it has a deep earthy flavor of chard and cream, lacking an acid, which is not what I expected of shakshuka. Feels a bit heavy with the cream. Would forego the avocado next time, as there is already plenty of fat going on in this dish. Made full veg and only 4 eggs to serve 2 people who eat a lot of veg. Had 1 egg left over. Served with corn tortillas toasted on cast iron griddle.


We've made this a few times and found a few tricks to improve it, as well as make it a good weeknight dinner for two. We halve the recipe, but keep the greens the same and add a teaspoon or two of chipotle en adobo during the green-wilting step. Instead of tortillas, we also toasted a slice of sourdough and spread the compound butter from Melissa Clark's Green Garlic Toast recipe. The chipotle en adobo *really* adds depth to the dish and the garlic toast turns it into easy decadence.


This was terrific! Used goat feta cheese and it really punched up the flavor. Cilantro, hot sauce and fresh corn tortillas took this over the top. Took advice from others to cook for less time and I will cut it to 5 min at the end for the eggs since they continue to cook in the pan. Keeper!


Ooo great tip! I'm also in Switzerland, and I tend to just use a real nice salty feta anytime these other crumbly cheese are called for. I'll look for Sbrinz next time and give it a try. Also I've found it ups the flavor, tang, and health factor to use greek yogurt instead of the cream.


I'm doing keto (aka low carb diet) so this was a great recipe for that. I swapped out broccoli rabe for chard since that's what I had on hand and used heavy cream instead of half and half. I also used Frank's hot sauce. Otherwise, I followed this recipe but used only 3 eggs since it was just me. Super delicious and easy. Highly recommend.


Chars stems are super good! They are toothsome, tender, and flavorful, and often colorful. Cut them in thick slices—maybe 3/4 inch—and simmer or steam with the leaves till tender. Sometimes I add them a minute before the chopped leaves. I learned to love them while WWOOFing in France, over there many farmers grow chard specifically for the stems! It’s like celery without any of the stringiness, but more tender, with a mild and surprisingly savory spinachy flavor.


Made with rainbow chard, shallot sautéed with a smidge of smoked paprika, and goats cheese. Topped with thinned Greek yogurt, cholula, and sliced jalapeños. Easy, bright, healthy, and delicious. A keeper.


I begin this dish with some cooked rice and then add the chard. The rice adds a little more substance. I also toss in some red pepper flakes with the chard.


Cook eggs for less time - 7 minutes is too long. Added sour cream instead of cream. Used beet greens


We live in Switzerland (where "Swiss chard" is just "chard"), so cotija isn't easy to find, so used Sbrinz instead, and used creme fraiche for the cream. Was really delightful, served with fresh bread in lieu of tortillas.


Made this for dinner & this is the kind of recipe that's great at any time of day. Breakfast, brunch, lunch, dinner. Came together very quickly. Made this using home-grown greens and felt like a great way to welcome the spring.


Additions: A dash of coriander and cumin A small can of green hatch chilisSubs: A tablespoon of sour cream instead of half and half Kale instead of chard This ended up being a hybrid of this recipe and Yotam Ottolenghi’s Green Shakshuka. So flavorful and fast!


I could not find swiss chard but used spinach instead. Worked out fine. I added smoke paprika but also added our homemade smoked hot sauce. It was delicious. WE didn't end up using any lime because the hot sauce had a sourness to it already. Easy meal to make. I will definitely make again.

Patty, Corona del Mar, Ca

I have made this twice and absolutely love it. I used a bunch and a half of chard and reduced jalapeño serving on my own personal serving. It's so healthy and delicious. Thank you for this version of Shakshuka.


Delicious! I am a lone woman among three men who don't exactly love greens, but everyone gobbled this down. This was a great way to use swiss chard and we will be repeating this for sure. The Mexican flavors were a really nice twist.

john Atlanta

Made as prescribed. Delicious

Teresa Matzke

A new staple for us. The base itself is good and can be modified so many ways. I now add: 5-6 tomatillos, 3-4 roasted and diced poblanos, smoked paprika, greek yogurt instead of half/half, goat feta instead of cotija.


Added a lot of extra cheese, and used kale from my garden instead of chard. A huge hit with the whole family. Don’t skimp on the hot sauce!!!

Denise Agan

I loved this! My first attempt. Only problem I had was my stovetop runs hot so I had to reduce heat alot. Thanks for the suggestions on the smoked paprika. It made a big difference. Will do again learning from my first try. So healthy and filling!


I added kabocha squash, a cup of pinto beans, and a green bell pepper to beef this up. It was delightful — a great way to use up multiple veggies.

Park Slope

Very easy and yummy! Will add more hot spices next time.


We do not like Chard so use spinach. Wonderful recipe


Just for fun, crumble some tortilla chips on top for texure and crunch.


I make this literally every weekend! It’s my favorite weekend breakfast!


Excellent recipe! Remembered to read the notes ahead of time :-), which were so helpful. Substituted Trader Joe’s shredded organic kale for the Swiss chard (as that’s what I had on hand) and Greek yogurt thinned with lime juice for the half-and-half. Most importantly, caramelized the yellow onion on a slow cook, and added a minced chipotle pepper after the garlic. Topped with feta cheese. Agree that the cook time on the eggs could have been less. Absolutely fantastic and will make again soon!

Private notes are only visible to you.

Green Shakshuka With Avocado and Lime Recipe (2024)


What is green shakshuka made of? ›

Green Shakshuka Ingredients

Leeks and Asparagus: These spring vegetables add a delicate, slightly sweet flavor that brightens the dish. Green Peas: Use fresh or frozen. Once blanched, peas create a smooth texture when blended into the broth. Eggs: The eggs are poached in the vegetables to runny-yolked perfection.

What is traditionally served with shakshuka? ›

Bread or pita bread.

The first side you want to serve with your shakshuka is of course the bread, so you can dip it into the sauce. For a very western version, you'll want to make a classic no-knead bread (super easy!) for the occasion.

Why is it called shakshuka? ›

shakshouka, a Maghrebi (North African) dish, popular throughout the region, featuring poached eggs in a spicy tomato sauce, seasoned with peppers, onion, garlic, and various spices. The word shakshouka comes from Maghrebi Arabic dialect and means “mixed.”

Is shakshuka Israeli or African? ›

Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there.

Is shakshuka Arabic or Israeli? ›

Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important). It is also popular in Israel, where it was introduced by Tunisian Jews. These Sephardic Jews came from Spain, Portugal and the Middle East.

What country is shakshuka from? ›

Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.

What kind of bread goes with shakshuka? ›

You can't go wrong with pita bread, but slices of crusty bread are delicious as well.

What is the difference between shakshuka and menemen? ›

Both Shakshuka and Menemen serve as rich, cultural embodiments of their respective cuisines. Shakshuka, with its layered flavors, mirrors the diversity of North African and Israeli culinary heritage. Menemen, by contrast, champions simplicity and freshness, epitomizing Turkish cuisine's essence.

What vegetables go well with shakshuka? ›

A side salad of cucumbers, tomatoes, lemon juice, and oil (non-olive) with salt/ pepper/ sumac might be good to contrast with the shakshuka. Turkish breakfast often has a special sausage on the side.

What pan is best for shakshuka? ›

The takeaway? It's safe to cook tomato- and wine-based sauces in cast iron, but you should save the vinegary pan sauces for stainless-steel pans—or dilute the vinegar (or citrus) with water or stock.

Are Turkish eggs the same as shakshuka? ›

Turkish menemen is very similar to shakshuka, but there's a lesser-known Turkish eggs recipe that's incredibly delicious too. This, called cilbir, involves poaching eggs, then laying them on a swirl of garlic-infused yoghurt, topping with a nutty chilli butter and fresh dill fronds.

How can I improve my shakshuka? ›

It is important that the spices be as fresh as possible. Fry them in olive oil before adding the liquids to release their flavor and fragrance. The perfect seasoning for red shakshuka is cumin, caraway, paprika, black pepper and a little salt.

Is huevos rancheros the same as shakshuka? ›

These two dishes are completely different. Huevos rancheros are fried eggs served with warm salsa on a fried tortilla and Shakshuka are eggs poached in a zesty tomato sauce.

How do you thicken shakshuka? ›

Options for the latter include adding flour, cornflour mixed with cold water, a beaten egg, cream cheese, or making a beurre manié from equal parts softened butter and flour. Stir well and give your thickener of choice a few minutes to work its magic.

What is shakshuka sauce made of? ›

Shakshuka is a classic Middle Eastern recipe made from wholesome ingredients. This traditionally vegetarian dish has a rich, spicy tomato base that cooks into a thick sauce with a mixture of onions, bell peppers, and common Middle Eastern spices such as cumin, cayenne, and paprika.

What are green eggs made of? ›

It's easy. Just toss eggs, spinach, and a little salt into a blender, and blend until smooth. Then you'll cook it just like regular scrambled eggs, only with a green hue. It makes a nourishing breakfast.

Where is shakshuka made from? ›

Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.

What nationality is shakshuka? ›

A product of Amazigh and Andalusian influence, shakshuka is a traditional, stew-like vegetable dish very typical of Tunisian cooking. It is often finished off with poached-in eggs, which is one way of recognizing it.

Top Articles
Latest Posts
Article information

Author: Tish Haag

Last Updated:

Views: 5879

Rating: 4.7 / 5 (47 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Tish Haag

Birthday: 1999-11-18

Address: 30256 Tara Expressway, Kutchburgh, VT 92892-0078

Phone: +4215847628708

Job: Internal Consulting Engineer

Hobby: Roller skating, Roller skating, Kayaking, Flying, Graffiti, Ghost hunting, scrapbook

Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.