Serrano Green Shakshuka

Serrano Green Shakshuka

Servings: 4

Prep Time: 15 minutes / 20 minutes

Cook Time:

Creamy greens and gooey eggs are topped with Serrano Bullwhip Kelp Hot Sauce for the best brunch you'll want to eat at every meal. Recipe by Sara Tane.


  • 3 tablespoons olive oil, plus more for drizzling
  • 1 tablespoon cumin seeds
  • 1 yellow onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 3 large bunches Swiss chard, stems removed and leaves chopped (about 12 cups)
  • Kosher salt, to taste
  • ⅓ cup heavy cream
  • 8 large eggs
  • Freshly ground black pepper, to taste
  • 3 ounces Cotija cheese or feta, crumbled (about ¾ cup)
  • 1 avocado, sliced, for serving
  • Fresh cilantro, for serving
  • Toasted pita, for serving


  1. Heat oil in a large cast-iron skillet (with a tight fitting lid) or Dutch oven over medium-low heat. Add cumin seeds and cook until toasted and fragrant, 2 minutes.
  2. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 2 minutes more. Season to taste with salt and pepper.
  3. Add the chard leaves, in batches, mixing them around as they wilt, 5-7 minutes. Once wilted, add the heavy cream and stir to combine. Season with salt and pepper.
  4. Make 8 small hollows in the cooked chard with the back of a large spoon. Gently crack an egg into each hollow and season with salt and pepper. Cover with a lid cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes.
  5. Remove the lid and garnish with Cotija, avocado, cilantro, and a drizzle of olive oil. Serve immediately with Serrano Bullwhip Kelp Hot Sauce and toasted pita.

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