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
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3 tbsp
olive oil
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1 medium
yellow onion, peeled and thinly sliced
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3 cloves
cloves, thinly sliced
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1 tbsp
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1 large
Swiss chard, stems & leaves separated and chopped
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½ tsp
salt, plus more as needed
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⅓ cup
half-and-half (or milk/cream of your choice)
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8 large
large eggs
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¼ tsp
black pepper, plus more as needed
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¾ cup
cotija cheese or queso fresco, crumbled
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q medium
avocado, sliced, for serving
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½ tsp
sea salt
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Garnish- 1 small jalapeño, thinly sliced, chopped cilantro, 1 lime, cut into wedges
Preparation
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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.
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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.
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Add in the half-and-half and stir together.
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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.
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Remove the lid, sprinkle with more salt (if needed), pepper, cotija, avocado, jalapeño and cilantro. Serve with toasted tortillas and lime wedges.