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Coconut + Chard Shakshuka

Active Time: 20 minutes
Total Time: 25 minutes
  • Gluten Free
  • Low Carb/Paleo
  • Vegetarian
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Why we love it:

This dish has been having a well-deserved moment in the spotlight over the last year. Traditional versions hail from Northern African or the Middle East. Decide how many eggs you’ll need and go for it - you can fit up to 6 in a 12” pan and 8 if you have a larger one.

Ingredients

  • 1 bunch Swiss Chard (a large bunch)
  • 2 cloves Garlic (minced)
  • 1 Yellow Onion (small)
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Turmeric
  • 1 Tablespoon Ground Cumin
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Smoked Paprika (or regular paprika)
  • 1 teaspoon Kosher Salt (divided)
  • 1 Tablespoon Tomato Paste
  • 1 15-ounce can Coconut Milk
  • 6 Eggs (large, see quick tips)
  • 14 bunch Cilantro
  • 4 ounces Monterey Jack Cheese (or pepper jack, shredded)
  • 1 Lime
  • 1 Avocado
  • 1 Baguette

Cooking Instructions

  • 1. CHARD

    Separate the leaves and the stems. Wash both very well. Slice the stems into a small dice. Stack the chard leaves and chiffonade, then slice in half so you have short and thin strips. Place leaves in a separate prep bowl.

  • 2. SAUTÉ

    Mince garlic. Slice the onion.

    Heat the oil in a large skillet or sauté pan (at least 12” and up to 15” across) and add the garlic and onion.

    Add the chard stems and sauté for about 3 minutes or until they’re beginning to soften. Then, add the chard leaves to the pan and cook until they’re completely wilted.

  • 3. SPICES

    Make a well in the center of the pan and add the spices (turmeric, cumin, ginger, paprika), add ½ the salt, and the tomato paste. Cook on the bottom of the pan for about 45 seconds until fragrant.

  • 4. COCONUT MILK

    Stir in coconut milk, stir well, and bring to a simmer. Cover partially and simmer for about 8 minutes, stirring occasionally.

  • 5. EGGS

    Turn the heat to medium low. Press the chard and sauce mixture into an even layer across the pan, then make a small indentation everywhere you’d like to crack an egg in (spacing evenly for the number of eggs you’ve chosen.)

    Crack the eggs directly into the indentations. Sprinkle a pinch of salt onto each egg. Cover the pan and cook for 7 - 9 minutes, or until the eggs are completely set but soft in the yolks. (If you prefer firmer yolks, you can cook for up to 12 minutes).

  • 6. GARNISH

    Garnish the whole pan with chopped cilantro (including the flavorful stems!), the shredded cheese, a good squeeze of lime, and sliced avocado. If you have extra lime, slice them and serve on the plate.

  • 7. SERVING

    Slice the bread and serve on plates. Spoon a whole egg and plenty of sauce on plates to serve.

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Substitutions

  • DAIRY FREE:
    omit cheese garnish
  • PESCATARIAN:
    see options at eggs
  • CHARD:
    this same method tastes great with kale or collards. Spinach works too but you can skip the step of separating the center stalks first, and just add all of the leaves together.
  • EGGS:
    try scallops, shrimp or mussels nestled into the sauce and poached. Bite size pieces of salmon, tuna or chicken breast would also work. Or use drained chickpeas stirred in at the end
  • MUST HAVE MEAT:
    see options at eggs
  • KIDS CORNER:
    serve their eggs on toast and add chopped bacon or veggie sausages to entice

Prep Ahead & Use It Up

Prep the chard, wash and tear it

Rate this recipe:
4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5 (4 votes, average: 4.75 out of 5)
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