Justin Sullivan is the Assistant Food Editor for Delish, where he helps test, develop, and (of course) taste recipes like one-pot meals, easy desserts, and everything in between. He has worked in professional kitchens across New York, but his favorite role will always be as matzoh ball sous chef to his grandma. He loves diners and being from New Jersey, and when he’s not prepping and testing hundreds of Delish recipes, Justin travels the globe as the world’s foremost chicken finger critic.
Originating in North Africa and now strongly associated with Israeli cuisine, shakshuka typically involves a sauce of tomatoes and red peppers. Our take on this simmered skillet breakfast spins the color wheel, thanks to roasted tomatillos and Swiss chard, and takes flavor inspiration from Mexico. We top these eggs cooked in a tangy, spicy salsa verde with cotija cheese and avocado but the topping choices are endless from chorizo to toasted pine nuts.
If you made this delightful twist on the original, let us know how it came out in the comments below!
- Yields:
- 3
- Prep Time:
- 10 mins
- Total Time:
- 45 mins
Ingredients
- 1 lb.
fresh tomatillos, husks removed
- 3 1/2 tbsp.
extra-virgin olive oil, divided
Kosher salt
- 1
large bunch Swiss chard
- 1
medium onion chopped
- 1
jalapeño, minced (optional)
- 3
cloves garlic, minced
Freshly ground black pepper
- 1/2 c.
roughly chopped parsley
- 1/2 c.
roughly chopped cilantro, plus more for garnish
- 6
large eggs
- 1
avocado, sliced for garnish
Cotija cheese
Warm tortillas or crusty bread for serving
Directions
- Step 1Preheat oven to450º and line a large baking sheet with foil. Rinse tomatillos well, then cut in quarters. On prepared baking sheet toss with ½ tablespoon oil and season with salt. Roast until tomatillos are softened and starting to char slightly, 20 minutes, turning halfway through. Remove from oven and reduce heat to 325º.
- Step 2Cook Swiss chard: Meanwhile, strip chard leaves from stems, reserving half the stems. Working in batches, finely chop the leaves by stacking 4to 5 leaves and rolling them tightly. Thinly slice the roll vertically, then finely chop the strips of leaves. Finely chop stems, keeping them separate from chard leaves.
- Step 3In a large ovenproof skillet over medium heat, heat 2 tablespoons oil. Cook chard stems, onion, and jalapeño, if using, until softened and golden, 5 to 7 minutes. Add garlic and cook until fragrant, 1 minute.
- Step 4Working in batches, add chopped chard leaves to skillet, allowing each batch of greens to cook down and reduce slightly before adding more. Cook greens for 5 minutes, or until fully wilted. Season with salt and pepper.
- Step 5Blend sauce: While the greens cook, add roasted tomatillos, herbs, remaining 1 tablespoon oil, and 1 cup water to a blender. Blend until smooth, then add sauce to the chard mixture.
- Step 6Bring sauce to a slight boil, then reduce heat and bring to a simmer. Use a wooden spoon to create 6 evenly spaced wells in the simmering sauce. Carefully crack an egg into each well and season each with a sprinkle of salt and pepper. Remove pan from heat and transfer to oven.
- Step 7Bake eggs: Bake until eggs are just set and yolks are still runny, 10 to 13 minutes.
- Step 8Garnish with avocado slices, cheese, and cilantro, and serve with warm corn tortillas or crusty bread.