The Best Green Shakshuka Recipe (A Vibrant Twist on a Classic!)

Hello, friends! If you love the cozy, comforting nature of a classic red shakshuka, then I am so incredibly excited to introduce you to its bright, zesty, and utterly stunning cousin. Meet this incredible Green Shakshuka Recipe. Imagine perfectly poached eggs with rich, jammy yolks, nestled in a bubbling, vibrant green sauce made from smoky roasted tomatillos, earthy Swiss chard, and a festival of fresh herbs. It’s a dish that is as beautiful to look at as it is delicious to eat.

This isn’t just a change of color; it’s a whole new flavor experience. The roasted tomatillos provide a tangy, slightly sweet, and smoky base that is completely different from a tomato-based sauce. It’s packed with nutritious greens and comes together in one single, glorious pan, making it the perfect centerpiece for a special weekend brunch, a light and satisfying dinner, or any time you want to impress with a dish that truly shines.

Why This Green Shakshuka Will Become Your New Brunch Go-To

This recipe is a true showstopper, and it’s surprisingly simple to create. Here’s why you’re going to fall in love.

• A Stunning, Vibrant Dish: The gorgeous green color is just incredible. Topped with creamy avocado and white cotija cheese, it’s a visually beautiful meal that’s guaranteed to get “oohs” and “aahs” from your guests.
• Packed with Flavor and Greens: This dish is a fantastic way to eat your greens! The combination of roasted tomatillos, earthy Swiss chard, and fresh herbs creates a sauce that is complex, tangy, and deeply flavorful.
• A Perfect One-Pan Wonder: From sautéing the veggies to poaching the eggs, everything happens in one ovenproof skillet. This means easy cooking and even easier cleanup.
• Perfectly Poached Eggs, Every Time: Baking the eggs gently in the sauce is a foolproof way to get perfectly set whites and beautifully runny yolks without the stress of poaching them separately.
• Healthy, Hearty, and Versatile: It’s a naturally vegetarian and gluten-free meal that’s packed with protein and nutrients. It’s perfect on its own or served with crusty bread or warm tortillas for dipping.

Gather Your Fresh Ingredients: What You’ll Need

This recipe is all about fresh, vibrant produce coming together in perfect harmony.

• 1 lb. Fresh Tomatillos, husks removed: These are the key to our green sauce!
• 3 1/2 Tbsp. Extra-Virgin Olive Oil, divided
• Kosher Salt & Freshly Ground Black Pepper
• 1 Large Bunch Swiss Chard: We’ll use both the leaves and the stems.
• 1 Medium Onion, chopped
• 1 Jalapeño, minced (optional): For a gentle kick of heat.
• 3 cloves Garlic, minced
• 1/2 cup Roughly Chopped Parsley
• 1/2 cup Roughly Chopped Cilantro, plus more for garnish
• 6 Large Eggs
• For Garnish & Serving: Sliced avocado, crumbled cotija cheese, and warm tortillas or crusty bread.

Crafting Your Green Shakshuka: Step-by-Step Guide

Let’s make this beautiful one-pan meal together.

1. Roast the Tomatillos: First, let’s build some flavor. Preheat your oven to 450ºF with a rack in the center. Remove the papery husks from the tomatillos and give them a good rinse (they can be a little sticky). Cut them into quarters, toss them on a foil-lined baking sheet with ½ tablespoon of olive oil, and season with salt. Roast for about 20 minutes, turning them halfway through, until they are softened and have some nice charred spots. This roasting step is crucial for developing a deep, smoky flavor. Once they’re done, remove them from the oven and reduce the oven heat to 325ºF.
2. Prep the Swiss Chard: While the tomatillos roast, prep your chard. Strip the green leaves from the tough center stems. Set aside half of the stems and finely chop them. For the leaves, stack 4-5 on top of each other, roll them up tightly like a cigar, and then thinly slice the roll. Finely chop these strips. Keeping the stems and leaves separate is important because they have different cooking times.
3. Build the Sauté Base: In a large, ovenproof skillet over medium heat, heat 2 tablespoons of oil. Add the chopped chard stems, onion, and the minced jalapeño (if using). Cook, stirring occasionally, until everything is softened and golden, which should take about 5 to 7 minutes. Add the minced garlic and cook for just another minute until it’s fragrant.

1. Wilt the Greens: Now, working in batches, add the chopped chard leaves to the skillet. It will seem like a lot, but they cook down significantly. Allow each batch to wilt down a bit before adding the next. Cook for about 5 minutes in total, until all the greens are fully wilted. Season with salt and pepper.
2. Blend the Green Sauce: While the greens are finishing, add your roasted tomatillos, the parsley, cilantro, the remaining 1 tablespoon of olive oil, and 1 cup of water to a blender. Blend until the sauce is completely smooth. Pour this beautiful green sauce into the skillet with the chard mixture and stir to combine.
3. Simmer and Add Eggs: Bring the sauce in the skillet to a slight boil, then reduce the heat to a gentle simmer. Using the back of a spoon, create 6 evenly spaced little wells or nests in the sauce. Carefully crack one egg into each well. Season each egg with a little sprinkle of salt and pepper.
4. Bake and Serve: Remove the skillet from the heat and carefully transfer it to your preheated 325ºF oven. Bake for 10 to 13 minutes. The eggs are perfectly done when the whites are just set (no longer translucent) but the yolks are still runny and jiggly. Garnish generously with sliced avocado, crumbled cotija cheese, and more fresh cilantro. Serve immediately with warm tortillas or crusty bread for dipping into that glorious yolk and sauce.

Wise Tips for the Perfect Shakshuka

• Don’t Skip Roasting the Tomatillos: This step is essential for taming the sharp acidity of the raw tomatillos and adding a wonderful smoky depth to the sauce.
• Use an Ovenproof Skillet: This is a one-pan meal, which means the skillet needs to be able to go from the stovetop directly into the oven. A well-seasoned cast-iron skillet is perfect for this.
• Watch Your Eggs Carefully: Ovens can vary, so start checking your eggs around the 9-minute mark. It’s better to pull them a minute early when the whites are a bit soft than a minute late when the yolks are hard.

Frequently Asked Questions (FAQ) – Green Shakshuka Recipe

1. What if I can’t find tomatillos?
   While tomatillos are key to this recipe’s unique tangy flavor, you could try making a green sauce with a base of roasted green bell peppers and maybe some jarred salsa verde for tang. The flavor will be different but still delicious.
2. Can I use a different kind of green instead of Swiss chard?
   Yes! A large bunch of kale (with the tough stems removed) would be a great substitute. It will just need a few extra minutes of cooking time to become tender. You could also use spinach, but you’ll need a lot more (about 1 lb), and you can add it all at once as it wilts much faster.
3. Is this dish very spicy?
   It has a very mild heat from a single jalapeño. For no spice at all, simply omit the jalapeño. For more spice, you can leave some of the seeds in or use a spicier pepper like a serrano.
4. Can I make the sauce ahead of time?
   Absolutely! You can make the complete green sauce (through step 5) up to 2 days in advance and store it in an airtight container in the fridge. When you’re ready to eat, just bring it to a simmer in your skillet and proceed with poaching the eggs.

Conclusion

This Green Shakshuka Recipe is such a vibrant and joyful way to start the day. It’s a beautiful, rustic, and incredibly flavorful meal that feels both wholesome and indulgent. It’s perfect for sharing with people you love and is guaranteed to brighten up any brunch table. I hope you enjoy this fresh and exciting twist on a beloved classic!