A late-spring shakshuka inspired by farmers market finds and sunny weekend brunches. Tender Swiss chard, creamy butter beans, and scallions are simmered in rich Shooka Sauce, then topped with jammy eggs, cool labneh, feta, avocado, and a hot honey, chili crunch mixture. We just love how the creamy, spicy, and tangy elements play off each other. 🥬🥑✨
Ingredients:
- 2 tbsp olive oil
- 3 scallions, sliced
- 1 bunch Swiss chard, stems removed, washed, and chopped
- 1 cup of canned butter beans, drained and rinsed
- 1 jar Shooka Sauce
- 3-5 eggs
For the topping:
- ¼ cup labneh
- ¼ cup feta cheese, crumbled
- 1 avocado, diced
- 1 serrano pepper, finely chopped
- 2 scallions, thinly sliced
- 1 tsp chili powder
- 1 tbsp lemon juice
- 1 tbsp hot honey
- 1 tbsp chili crunch
- Salt + pepper
Directions:
- Heat the olive oil in a large skillet over medium heat. Add the scallion whites, butter beans, and Swiss chard. Cook until the chard is wilted and the beans begin to lightly brown, about 5-7 minutes. Season with salt and pepper.
- Pour in the Shooka Sauce and stir to combine. Bring to a gentle simmer.
- Create small wells in the sauce and crack the eggs into each well. Cover and cook until the eggs are set to your liking, about 5-8 minutes.
- While the eggs cook, combine the scallion greens, serrano, chili powder, lemon juice, hot honey, and chili crunch in a small bowl.
- Remove the shakshuka from the heat and top with dollops of labneh, crumbled feta, diced avocado, and spoonfuls of the chili crunch mixture.
- Serve immediately with crusty bread or freshly made crostini for scooping.
Why we love this recipe:
This dish celebrates the best of late spring produce. The farmers market Swiss chard adds freshness and color, while creamy butter beans make the shakshuka even more hearty. Topped with cool labneh, buttery avocado, and a spicy-sweet chili crunch mixture, it's the perfect balance of comforting and bright seasonal flavors.
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