Spring Mexican Green Shakshuka
Can’t think of a more fun dish for Cinco de Mayo than this one! We love this recipe because it’s great for any time of day: breakfast, lunch, or dinner. Here this green version is paired with tortillas for the ultimate Taco Tuesday. Our Healthy On You salt-free Something to Taco ‘Bout ensures that great chile flavor, without the excess salt. Add just what you need!
See how it’s made here.
Ingredients
Makes 6 servings
-
3 tbsp
olive oil
-
1 medium
yellow onion, peeled and thinly sliced
-
3 cloves
cloves, thinly sliced
-
1 tbsp
-
1 large
Swiss chard, stems & leaves separated and chopped
-
½ tsp
salt, plus more as needed
-
⅓ cup
half-and-half (or milk/cream of your choice)
-
8 large
large eggs
-
¼ tsp
black pepper, plus more as needed
-
¾ cup
cotija cheese or queso fresco, crumbled
-
q medium
avocado, sliced, for serving
-
½ tsp
sea salt
-
Garnish- 1 small jalapeño, thinly sliced, chopped cilantro, 1 lime, cut into wedges
Preparation
-
In a large cast-iron skillet, heat the olive oil over medium- heat. Add onion and cook until soft, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more. Add the Something to Taco 'Bout Taco Spice Blend and the sea salt and stir well.
-
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.
-
Add in the half-and-half and stir together.
-
Make eight 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 more salt (if needed), pepper, cotija, avocado, jalapeño and cilantro. Serve with toasted tortillas and lime wedges.
