Shakshuka with Chard

Shakshuka is a popular Israeli dish that originated in Northern Africa. Traditional shakshuka consists of eggs, poached in a stew of spice tomatoes, peppers, onions, and garlic. Not only is this an easy meal to make, it's easy to customize! I love to make it year round, adding whatever is in season in the stew. It's been my lazy day' go-to' meal for breakfast, lunch, or dinner for the past few years- I don't think I can begin to describe my LOVE for this dish.


In the version below that I made for lunch, I threw in chard (stems and all!). The colorful stems brighten up the dish, while the leaves wilt down perfectly. Like other greens, those dark leaves are a great way to get your Vitamin A and C, while the stems add some extra fiber to your diet.

See below for the full recipe! 

Farm lunch shakshuka served with cilantro and sourdough bread

Farm lunch shakshuka served with cilantro and sourdough bread

Shakshuka with Chard

Serves 3-4


1 yellow onion, diced

3-4 green garlic stalks or 1 clove garlic, minced 

1 bunch of chard

1 28oz can of crushed tomatoes 

1 14oz can of chickpeas 

6-8 eggs

1 tsp paprika

1 tsp cumin

red pepper flakes (optional)

salt and pepper to taste

Optional Toppings: 



Feta Cheese


Chop the stems off the chard and dice into small pieces (about 1"). Roughly chop the leaves and put aside for later.


Heat 2 Tbsp olive oil in a skillet ( I prefer cast iron) over medium heat  Add the onions, garlic, chard stems, and spices. Cook until the vegetables are soft. 

Add the crushed tomatoes and simmer for a couple of mintues. Add the chickpeas and chard leaves and simmer for another minute or 2 until the chard has wilted. Taste and adjust seasoning to your liking.


Using a wooden spoon or spatula, make 6-8 wells (depending on number of eggs you're using) in the tomato sauce. Crack an egg into each well. 


Cover the pan and cook until the egg whites have set. 


Uncover, sprinkle more paprika and red pepper flakes on top (Optional), and serve!

Recommended serving ideas: cilantro or parsley on top and a crusty loaf of bread

Add feta cheese for some extra protein.





NOTE: I did not add extra salt since there is a lot of sodium in the canned tomatoes and chickpeas (and feta cheese if adding).  I find that's enough salt for me but you can always adjust seasoning to your own liking!