Swiss Chard Shakshuka

Healthy and super delicious savory breakfast

Hello Spring!

Since last year the meaning of spring changed a lot for me. Now it means getting own grown fresh herbs and vegetables since we have our own little city garden :) This makes me so happy that I can't even tell you! I appreciate that we have this opportunity and I love spending time in the garden taking care of the garden and the vegetables, so that we get as much fresh produce during the gardening season. Since the winters here are quite cold we can only really just start planting the produce for the season. However, to my suprise I was greeted with some fresh newly grown Swiss chard when I went to the garden for the first time this spring. That is when I found out that the Swiss chard I planted grows for one and a half season. I was really happy and decided it deserves a new recipe :)

When I say new recipe, it is actually not true.​ I used to eat this specific version of a shakshuka almost every morning last year as our Swiss chard plant was producing so much. I fell in love with this breakfast and I missed it throughout the winter months. To be honest I don't know why I didn't share it already last year, but I know that that needs to be fixed :) 

This is a really healthy, but still also very nutritious breakfast recipe that you can also make any other time of the day for a light lunch or dinner for example. I really like to eat this for a light dinner along with some bread. 

I hope you will enjoy this recipe and will like this way of utilizing Swiss chard. I am planning some more recipes for you soon, so stay tuned for those if you liked this one :)


Step by Step Video


Swiss Chard Shakshuka

Healthy and super delicious savory breakfast


  • 1 big white onion

  • 2 garlic cloves

  • about 10 stalks of Swiss chard

  • 2 medium tomatoes or 4 cherry tomatoes

  • 1 stalk fresh parsley (optional)

  • 1 stalk fresh dill (optional)

  • olive oil

  • salt

  • freshly ground black pepper

  • pinch of dry thyme

  • 1 tbsp tomato paste (optional)

  • 2 eggs


  1. Slice the onions and the garlic cloves finely. Remove the Swiss chard stalks from the greens and leave the greens aside. Chop the Swiss chard stalks into small pieces. Then also roughly chop the greens. Cut the tomatoes into small pieces. Remove the hard ends from the dill and the parsley and then chop finely.

  2. Heat a medium pan over medium heat until warm. Add in olive oil to cover the bottom of the pan. Then add in the onions and the garlic and cook until the onions have softened and started to brown slightly.

  3. Add in the Swiss chard stalks and the tomatoes to the pan, cover with a lid and cook for 5-10 minutes or until the Swiss chard stalks have started to soften.

  4. Add in the Swiss chard greens to the pan, mix in shortly, cover with a lid and cook for another 5 minutes.

  5. After the greens have also had time to cook through, you want to season the vegetables with some salt, freshly ground black pepper and a pinch of dry thyme.

  6. Make two small wells in the vegetables and break the eggs into those wells. Sprinkle the chopped herbs on top. Reduce the heat to low, cover with a lid and cook until the eggs are your desired consistency.

  7. Enjoy warm with some bread.

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