Green Shakshuka

Chef Abbie Gellman, MS, RD, CDN and Chef Julie Harrington, RD

Shakshuka is a wildly popular dish featuring eggs poached in a flavorful tomato sauce. This version uses tomatillos and Swiss chard for a “green” twist on the classic. Feel free to swap in your favorite green and add more garlic if you choose!


This recipe was developed for the Egg Nutrition Center by Chef Abbie Gellman, MS, RD, CDN and Chef Julie Harrington, RD

Total Time
Prep Time
Cooking Time


4 large Eggs
1 ½ Tbsp Extra virgin olive oil, divided
1 Tbsp Tomato paste
½ medium Onion, diced
1 medium Green pepper, diced
1 pound Tomatillos, husked and diced
1 bunch Swiss chard, chopped
3 cloves Garlic, minced
1 tsp Kosher salt
3 Tbsp Cilantro, chopped


  1. Preheat the oven to 375ºF.

  2. Heat the oil in a 12-inch cast-iron pan or ovenproof skillet over medium heat. Add the tomato paste, onion, pepper, tomatillos, and chard; sauté for 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the salt and simmer for about 10 minutes.

  3. Make 4 wells in the sauce and gently break one egg into each. Transfer to the oven and bake until the whites are cooked and yolks are set, 10 to 12 minutes.

  4. Remove pan from oven and allow to cool for 3 to 5 minutes. Garnish with cilantro, and carefully spoon onto plates.

Nutritional Information

Makes 4 servings
Per Serving
  • Calories: 180
  • Total Fat: 11g
  • Saturated Fat: 2.5g
  • Sodium: 750mg
  • Carbohydrates: 13g
  • Dietary Fiber: 4g
  • Protein: 9g

Myplate Equivalents

Protein: 1 oz
Grain: 0
Fruit: 0
Vegetable: 2.25 cup
Dairy: 0