Shakshuka with Swiss Chard

Healthy Shakshuka

Thank you to Safest Choice Eggs for sponsoring this post.

If you’ve never tried shakshuka before, you’re in for a treat. It’s a deeply flavored dish that’s surprisingly simple to make. The method is much like you might see for Mexico’s huevos rancheros or Italy’s eggs in purgatory, whereby eggs cook in a savory tomato sauce. Since I always like to add leafy greens to my recipes, Shakshuka with Swiss Chard is my spin on the dish.

Shakshuka is a staple of the table in many North African countries as well as in Israel. It’s made by simmering onions, peppers, tomato, and spices, and then cracking eggs into the mix and cooking them until they’re firm on the outside, but still yolky and soft within. Adding leafy greens to the mix makes it even more nourishing than it already is. 

Shakshuka with Swiss Chard

Not-So-Spicy Shakshuka

Unlike huevos rancheros, shakshuka, while flavor-packed, packs little heat, so you can comfortably serve it to spicy-averse kids (and grown-ups). It’s also the type of dish that lends itself to tinkering, so feel free to adjust the spices to suit your taste. If you are concerned about serving your kids eggs that aren’t cooked through, you can make this using pasteurized eggs

Good for Breakfast, Lunch, and Dinner

Shakshuka is a no-brainer for brunch, but works just as well for a weeknight supper. You can riff on the basic recipe by adding chickpeas or different varieties of leafy greens. I sometimes swap out the feta and serve it with a side of Greek yogurt. However you decide to make this, be sure to serve it with warm pita or another flatbread, since you’ll want to mop up every bit of those savory pan juices. 

If you like Shakshuka with Swiss Chard, you might like:

Prosciutto and Spinach Egg Cups

Weekend Huevos Rancheros

Mediterranean Egg and Spinach Strata

Freezer-Friendly Egg and Veggie Wraps

Caramelized Onion Mushroom Quiche

Shakshuka with Swiss Chard

The eggs in this North African and Israeli specialty are gently simmered in a flavorful tomato sauce. It makes a terrific brunch dish, but also works for lunch or a light supper. The tomato sauce can be made ahead of time and refrigerated, making little work when it comes time to pull the whole dish together. You may want to add a little more water when it comes time to reheat the sauce. 

Course Breakfast, Dinner
Cuisine Middle Eastern, North African
Prep Time 15 minutes
Cook Time 34 minutes
Total Time 49 minutes
Servings 4 to 6 servings
Calories 226 kcal
Author Katie Morford


  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow thinly sliced onion
  • 1 large red bell pepper, seeded and thinly sliced
  • 2 large cloves minced garlic
  • 3/4 teaspoon ground cumin
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon cayenne
  • One 28-ounce can chopped tomatoes
  • 1/2 cup water
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 cups roughly chopped Swiss chard, stems removed
  • 6 eggs
  • 1/3 cup crumbled feta or goat cheese
  • 1/4 cup roughly chopped fresh cilantro
  • Warm pita bread or other favorite bread for serving


  1. Heat a 12-inch skillet over medium heat. Add the olive oil and swirl in the pan. Add the onion and bell pepper and saute until tender, stirring regularly, about 12 minutes. Add the garlic and sauté 2 minutes, being sure it doesn't burn.

  2. Add the cumin, paprika, cayenne, tomatoes, water, salt, and a few generous grinds of black pepper and stir well. Adjust the heat so the sauce simmers and cook for 10 minutes. Stir in the chard and cook until tender, 2 minutes. If the sauce appears really thick, add a little more water and stir. 

  3. Make 6 little wells in the tomato sauce and crack an egg in each, spacing them evenly in the pan. Add a pinch of salt to the top of each egg. Cover with a lid or piece of aluminum foil and simmer the eggs in the sauce until the whites are firm but the yolk still soft, 8 to 10 minutes. Check periodically since cooking time can vary.

  4. Sprinkle the cheese and cilantro over the top of the eggs and serve immediately with bread for scooping up the goodies.



11.25.2013 at9:50 AM #

erin @ yummy supper

Katie, yes!

I want that Shakshuka for breakfast right now! I’m into baking eggs, but never thought to do in a spicy tomato sauce. Where has Shakshuka been all my life?

I hope you and your family have a great Thanksgiving,

11.25.2013 at9:50 AM #

Katie Morford

I know…it only recently came across my radar and now it seems I’m seeing it everywhere. Happy thanskgiving to you too!

11.25.2013 at12:11 PM #


Katie, this looks so delicious. I’m thinking after all my pumpkin pie is gone, maybe I’ll make this for breakfast!

11.25.2013 at12:11 PM #

Katie Morford

Holiday To Do List: 1) finish pumpkin pie 2) make Shakshuka
Sounds perfect.

11.26.2013 at5:52 PM #

spring utting

This is one of my favorite quick meals! I like it with beans too!

11.26.2013 at5:52 PM #

Katie Morford

Why am I not surprised that you are way ahead of me on this Shakshuka business?

11.26.2013 at10:09 PM #


I love shakshuka (almost as much as I love saying shakshuka). The perfect (nutritious) way to start the day.

11.26.2013 at10:09 PM #

Katie Morford

Yes … Super nutritious, especially with some chard or other leafies melted in there.

11.27.2013 at7:42 AM #


I still can’t say it right- but I could certainly eat this! Looks completely amazing!

12.02.2013 at8:43 PM #


This is one of my favorite dishes on the planet, and your version of it is gorgeous. I’m thinking, New Year’s day feats, or the breakfast after Christmas.

12.02.2013 at11:25 PM #

Lisa [With Style & Grace]

This is my kind of breakfast!

12.17.2013 at11:06 AM #

Aida Mollenkamp

I adore shakshuka! Though Italians call it “eggs in purgatory.”

06.14.2016 at9:51 PM #


Wow — I’ve been making an ‘almost twin’ of this for quite some time!!
I didn’t know my recipe had a ‘NAME’ …….
My choice of cheese has always been – ‘open-the-fridge-and-pick-one’…..

06.14.2016 at9:51 PM #

Katie Morford

I’m all for that approach to cooking too, Carol. This recipe is definitely one that can be tinkered with and it’s always still delicious.

06.15.2016 at8:42 AM #


This looks yummy! Can you scramble the eggs instead of poach?

06.15.2016 at8:42 AM #

Katie Morford

I would imagine you could softly scramble the eggs and then add them to the finished sauce.

03.20.2022 at12:12 AM #


I’m planning to make your shakshuka this week! I first tasted it in Israel and I’ve been craving it ever since. I also finally seasoned my cast iron skillet (there’s a first time for everything) and have purchased my ingredients. Wish me luck!
xxoo Your South Bay sis, Kristin

03.20.2022 at12:12 AM #

Katie Morford

I hope you love it as much as we do!

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