Green Shakshuka



Vegetable oil 2 Tbsp.
Yellow onion, diced ¼’’ 1 each
Garlic, minced 2 Tbsp.
Kale, chopped 1½ lb
Swiss chard, chopped 1½ cups
Minor‘s GreenLeaf Cilantro Pesto Gluten Free ¾ cup
Lemon juice 2 Tbsp.
Chicken stock 1½ cups
Chipotles in adobo, chopped with the sauce 1½ Tbsp.
Salt to taste
Pepper to taste
Eggs, whole, poached 10 each
Dill, fresh, chopped 2 Tbsp.
Cilantro, fresh, chopped 2 Tbsp.
Mint, fresh, chopped 2 Tbsp.
Feta cheese, crumbled 1 cup


  1. In a sauté pan, heat the oil. Cook the onion and garlic until the onion is translucent. Add the kale and Swiss chard;  cook until tender and wilted.
  2. When the greens are wilted, stir in the cilantro pesto and lemon juice. Add the chicken stock and chipotles in adobo, and stir to combine.
  3. Let simmer for 5 minutes. Season to taste with salt and pepper. Add additional stock as necessary to achieve a sauce-like consistency.
  4. For each serving, place 6 oz shakshuka mixture in a shallow serving bowl or pan. Make a “divot” in the shakshuka mixture and add a poached egg. Alternately, crack a whole raw egg into the divot, cover, and poach in the sauce mixture until the white is set and the yolk is done to your liking.
  5. Garnish the shakshuka with the fresh herbs and crumbled feta.

Serving Suggestions/Variations

Serve the shakshuka with naan or pita bread.

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