Gluten-Free // Makes 6 servings

From the cheesy pull when you dip your bread to the rich combination of flavors, this Shakshuka recipe doesn’t miss! Plus it’s a perfect dish to make at your brunch gatherings as it’s easy to share.

Prep time: 20 minutes
Cook: 20 minutes



3 tablespoons olive oil
1 yellow onion, peeled and thinly sliced
2 garlic cloves, thinly sliced
1½ pounds Swiss chard, stems and leaves separated and chopped (about 9 cups)
½ teaspoon salt, plus more as needed⅓ cup greek yogurt
1 tbsp almond milk, unsweetened
1 tbsp lime juice
8 large eggs
¼ teaspoon black pepper, plus more as needed
3 ounces feta cheese, crumbled (about ¾ cup)
1 avocado, sliced, for serving
1 small jalapeño, thinly sliced, for serving
Chopped cilantro, for serving
Hot sauce, optional
Bread for serving
1 lime, cut into wedges, for serving


1. Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more.
2. Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. While chard is cooking, mix together the greek yogurt, lime juice and almond milk. Season the vegetables with ½ teaspoon salt, pour in the yogurt mixture and stir loosely together.
3. Make 4 small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, feta, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted bread and lime wedges.

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