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.


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
  •  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, lime, cut into wedges


  1. 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.
  2. 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.
  3. Add in the half-and-half and stir together.
  4. 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.
  5. Remove the lid, sprinkle with more salt (if needed), pepper, cotija, avocado, jalapeño and cilantro. Serve with toasted tortillas and lime wedges.
Samantha Binkley