Swiss Chard Shakshuka


  • 1 pound tomatillos, husks removed, halved
  • 8 cups coarsely chopped Swiss chard (about 4 ounces)
  • 1 cup cilantro, plus extra sprigs for garnish
  • 3 pieces of jalapeño, each cut into 3 equal parts
  • 3 tablespoons mct oil
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon each ground cumin, coriander, caraway and turmeric
  • sea salt
  • 4 large eggs


    • Preheat oven to 425 degrees. Place tomatillos in a baking dish and roast until tender, about 20 minutes. Remove from oven and set aside.
    • Meanwhile, heat a large skillet over medium heat. Add spinach along with 1/2 cup water; cook until wilted (about 5 minutes). Drain well then transfer it to a food processor fitted with an s-blade.
    • Add remaining ingredients except eggs, salt and pepper; process until smooth then add eggs one at a time through feed tube while machine is running.
    • Pour mixture into baking dish used for tomatillos then top with them as well as
    • Finely chop the tomatillos, spinach, 1 cup of cilantro and jalapeño in a food processor
    • In a medium skillet, heat the olive oil over low to moderately high heat until it is hot but not smoking.
    • Add the onion, garlic, and spices to a large pot. Cook until softened over medium heat for 6 minutes or so.
    • Bring the tomatillo mixture to a boil, then reduce heat and simmer until thickened. Season with salt.
    • Add 4 eggs to the sauce with a large spoon, dipping each egg into an indentation before placing it in the pan.
    • Place the skillet over moderate heat, cover it and cook for about 6 minutes, or until the egg whites are set but the yolks remain runny.
    • Garnish with cilantro sprigs and serve.

      SERVING: 1



      Calories Carbs Fat Protein  Fibers
      794 32 57 32 11