Breakfast Entrées

Green Shakshuka

  • 0:40 TIME
  • 10 Portions



Vegetable oil2 Tbsp.

Yellow onion, diced ¼’’

1 each

Garlic, minced

2 Tbsp.
Kale, chopped

1½ lb

Swiss chard, chopped

1½ cups 

Minor‘s GreenLeaf Basil Pesto Gluten Free

¾ cup

Lemon juice2 Tbsp.
Chicken stock

1½ cups

Chipotles in adobo, chopped with the sauce

1½ Tbsp.

Saltto taste
Pepperto taste
Eggs, whole, poached10 each
Dill, fresh, chopped2 Tbsp.
Cilantro, fresh, chopped2 Tbsp.
Mint, fresh, chopped2 Tbsp.
Feta cheese, crumbled1 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 basil 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.