Vibrant Emerald Swiss Chard Shakshuka with Amba-Tahini
Growing up in Tel Aviv, weekends meant waking up to the scent of simmering tomatoes and garlic. But when I moved to London, I started craving something brighter, something intensely green to cut through the gray mornings. That is exactly how this Vibrant Emerald Swiss Chard Shakshuka was born. Forget everything you know about standard red shakshuka! We are building a wildly vibrant, herbaceous centerpiece. I start by deeply caramelizing leeks to build a sweet foundation, then fold in tart preserved lemon and literal mountains of Swiss chard. It wilts down into this electric green poaching broth that is an absolute dream for perfectly runny eggs. The magic, though? It is the shocking drizzle of tangy mango amba-tahini on top. You know me—tahini belongs on everything, and that sweet-sour amba kick is non-negotiable. Finally, a massive shower of toasted pine nuts for that crucial crunch. What makes this so special to me is how it bridges my childhood memories with my own kitchen rules. Want to make it yours? Swap the chard for spinach or kale, or throw in some crumbled feta before poaching the eggs. Just promise me you will not skimp on the fresh herbs!
Featured Recipe
Vibrant Emerald Swiss Chard Shakshuka with Amba-Tahini
Forget everything you know about the standard tomato shakshuka. We're building a wildly vibrant, herbaceous morning centerpiece that feels like a Sunday morning in Tel Aviv. Deeply caramelized leeks, tart preserved lemon, and mounds of Swiss chard are transformed into an electric green poaching broth for our eggs, finished with a shocking drizzle of tangy mango Amba-tahini and a massive shower of toasted pine nuts.
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Timeline
Ingredients
- 1 large bunch Swiss chard(Stems finely chopped, leaves roughly shredded and divided in half)
- 2 medium Leeks(White and light green parts only, thinly sliced and washed well)
- 4 cloves Garlic(Roughly chopped)
- 1 medium Jalapeño(Roughly chopped (remove seeds if you prefer a milder heat))
- 3 tbsp Olive oil(Good quality, extra virgin)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tbsp Preserved lemon(Finely chopped, paste or rind)
- 1/2 cup Vegetable broth
- 1/2 cup Fresh cilantro(Packed, plus extra for garnish)
- 1/2 cup Fresh dill(Packed, plus extra for garnish)
- 4 Large eggs(Room temperature preferred)
- 1/3 cup Tahini(High quality, well-stirred)
- 2 tbsp Amba(Middle Eastern pickled mango condiment)
- 3 tbsp Ice water
- 1/3 cup Toasted pine nuts
- 1 tsp Kosher salt(Divided use)
- 1/2 tsp Black pepper(Freshly cracked)
- 3/4 tsp kosher salt(mentioned in step 4)
- 1/2 tsp black pepper(mentioned in step 4)
Instructions
- 1
Heat 3 tbsp olive oil in a large, deep skillet over medium heat. In my kitchen, we never throw away chard stems—they hold immense earthy flavor and necessary crunch. Add the chopped stems from the 1 large bunch Swiss chard, along with the sliced 2 medium leeks, 4 cloves garlic, and chopped 1 medium jalapeño. Sauté until softened and fragrant, about 6 minutes. Do not rush this; let the leeks melt slightly.
6 min
Tip: Wash leeks thoroughly after slicing, as sand loves to hide between the layers.
- 2
Stir in the 1 tsp ground cumin, 1 tsp ground coriander, and chopped 1 tbsp preserved lemon. Cook for 1 minute until the spices wake up. Now, take exactly half of the shredded leaves from the 1 large bunch Swiss chard and fold them into the skillet, tossing until they wilt down significantly, about 2-3 minutes.
3 min
Tip: Preserved lemon is incredibly punchy and salty. If yours is extra salty, hold back slightly on any additional salt later.
- 3
Transfer the entire wilted mixture from the skillet into a blender. Pour in the 1/2 cup vegetable broth and pack in the 1/2 cup fresh cilantro and 1/2 cup fresh dill. Blend on medium-high until you achieve a vivid, electric green sauce. It shouldn't be a perfectly smooth puree; we want some body to it. Pour this emerald base right back into your skillet.
3 min
Tip: Be careful when blending warm liquids—remove the center cap of your blender lid and cover it with a towel to let steam escape.
- 4
Bring the sauce to a gentle simmer over medium-low heat. Fold in the remaining half of the shredded leaves from the 1 large bunch Swiss chard, seasoning with 3/4 tsp kosher salt and 1/2 tsp black pepper. Let this simmer for about 4 minutes until the leaves are tender but still have a bit of bite. This is how we build texture—half blended, half whole.
4 min
Tip: If the sauce looks too thick, splash in another tablespoon of water or broth.
- 5
While the chard simmers, grab a small bowl to make your drizzle. Vigorously whisk together the 1/3 cup tahini, 2 tbsp Amba, the remaining 1/4 tsp kosher salt, and 3 tbsp ice water. The cold water helps the tahini seize up initially before smoothing out into a luxurious, bright yellow velvet sauce.
4 min
Tip: Amba is a tangy, deeply savory pickled mango condiment. If it's too thick, add a tiny bit more water until it's a drizzle-able consistency.
- 6
Use the back of a spoon to create 4 small wells in the bubbling green sauce. Carefully crack the 4 large eggs directly into the wells. Cover the skillet immediately and let the eggs poach in the vibrant liquid. You are looking for about 5-7 minutes—the whites should be opaque and set, but the yolks should remain molten and jiggly.
7 min
Tip: I like to crack eggs into a small ramekin first, then slip them into the pan. It prevents broken yolks and stray shells.
- 7
Remove the skillet from the heat. Generously drizzle that striking yellow Amba-tahini all over the top. Shower the entire pan with the 1/3 cup toasted pine nuts for essential buttery crunch, and finish with any extra cilantro and dill leaves. Bring the whole skillet to the table with plenty of warm bread for swiping.
2 min
Tip: Serve immediately. The residual heat in the cast iron will continue to cook the eggs if left sitting.
Chef's Notes
Amba is a sour, spiced mango pickle with Iraqi-Jewish roots that became a staple in Tel Aviv street food. It completely changes the profile of the tahini, turning it into an addictive, sharp condiment that cuts beautifully through the rich poached eggs and earthy Swiss chard. If you absolutely cannot find it, whisk 1 tablespoon of finely chopped mango chutney, a pinch of fenugreek, and a squeeze of lime into your tahini instead.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.