Green Shakshuka with Cotija, Pickled Onions and Avocado

Three-Greens Shakshuka

Cooking the sturdier greens before adding spinach keeps the mixture tender without turning it muddy. Shallow wells hold the eggs close to the steam so the whites set while the yolks remain soft.

Ingredients

• 8 large eggs
• 250 g kale, tough stems removed, leaves finely sliced
• 250 g beet greens, tender stems finely chopped and leaves sliced, kept separate
• 200 g baby spinach, roughly chopped
• 2 tablespoons ghee
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 cup water, plus more as needed
• 1 tablespoon lemon juice
• 3/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Wash the greens thoroughly to remove grit, then drain well. Use a wide 14-inch skillet with a lid, or divide all ingredients between two 10- to 12-inch lidded skillets.
2. Heat the ghee over medium heat. Add the onion and chopped beet-green stems with half the salt. Cook for 6–8 minutes, stirring, until softened but not deeply browned.
3. Add the garlic and cumin and stir for 30 seconds. Add the kale and beet leaves in batches, turning until they begin to collapse.
4. Add the water, cover and cook over medium-low heat for 5–7 minutes, until the kale is tender. Fold in the spinach and cook uncovered for 2–3 minutes, until wilted and most excess liquid has evaporated.
5. Stir in the lemon juice, remaining salt and black pepper. Taste with the salty cotija topping in mind. The greens should be moist and spoonable, not swimming in liquid; add a splash of water if dry.
6. Make eight shallow wells in the greens. Crack each egg into a small cup, then slide it into a well. Sprinkle the eggs lightly with additional salt if needed.
7. Cover and cook over low heat for 5–8 minutes, checking early, until the whites are opaque and just set but the yolks still wobble. Remove from the heat promptly and uncover to limit carryover cooking.

Notes

• For diners who need fully cooked eggs, cook until both whites and yolks are firm; pasteurized eggs are another option when serving soft yolks.
• If the greens are ready before the other components, hold them without the eggs and add the eggs just before serving.

Quick-Pickled Red Onions

A brief vinegar pickle softens the onion's bite while keeping enough crunch to contrast with the eggs and greens.

Ingredients

• 1/2 medium red onion, thinly sliced
• 1/3 cup apple cider vinegar
• 1/3 cup water
• 1/2 teaspoon fine sea salt

Instructions

1. Pack the sliced onion into a heatproof jar or bowl.
2. Bring the vinegar, water and salt just to a simmer, stirring to dissolve the salt. Pour over the onion and press the slices beneath the liquid.
3. Let stand for at least 25 minutes, tossing once or twice, until pink and lightly softened. Drain the portion needed for serving.

Notes

• Refrigerate unused onions in their brine for up to 2 weeks.

Green Chile–Cilantro Relish

A coarse, fresh relish adds concentrated chile heat and acidity without making the greens watery.

Ingredients

• 1 cup loosely packed cilantro leaves and tender stems
• 1 large jalapeño, roughly chopped, seeds removed for milder heat
• 2 scallions, sliced
• 1 small clove garlic, chopped
• 1 tablespoon lime juice
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon fine sea salt

Instructions

1. Pulse the cilantro, jalapeño, scallions and garlic in a small food processor until finely chopped, scraping down the sides as needed.
2. Add the lime juice, olive oil, cumin and salt. Pulse briefly to make a coarse, spoonable relish rather than a smooth purée.
3. Taste and adjust the salt or lime. Let stand for 10 minutes while the greens cook.

Notes

• Without a food processor, mince everything finely by hand and stir together.
• For less heat, start with half the jalapeño and add more after tasting.

Avocado, Cotija and Cilantro Topping

Avocado softens the chile and vinegar, while dry, salty cotija gives the greens a savory finish without a heavy sauce.

Ingredients

• 2 medium ripe avocados
• 1 teaspoon lime juice
• 85 g cotija cheese made with vegetarian rennet, coarsely grated or crumbled
• 1/4 cup cilantro leaves

Instructions

1. Just before serving, halve and pit the avocados. Scoop out the flesh and cut into thick wedges.
2. Lightly coat the wedges with lime juice.
3. Keep the avocado, cotija and cilantro separate until plating so the cheese stays distinct and the herbs remain fresh.

Overall Timing / Workflow

Making the cold garnishes first lets the eggs go straight from the skillet to the table at their best.

Instructions

1. 0:00 — Start the pickled onions, then wash and chop the greens and aromatics.
2. 0:15 — Begin cooking the onion and beet-green stems. Make the green chile–cilantro relish while they soften.
3. 0:23 — Add the garlic, cumin and sturdy greens; cover and cook until tender. Grate the cotija and pick the cilantro leaves.
4. 0:33 — Wilt the spinach, adjust the moisture and seasoning, then make the egg wells.
5. 0:36 — Add the eggs and cover. Slice the avocados and drain a portion of the pickled onions.
6. 0:41–0:44 — Check that the whites are set, uncover and plate immediately.

Notes

• The onions can be made several days ahead and the relish several hours ahead; refrigerate both until needed.

Plating

Wide, shallow bowls support the soft eggs and leave room to distribute the contrasting toppings.

Instructions

1. Warm four shallow bowls. Use a broad spatula to lift greens and two eggs into each bowl, keeping the yolks intact.
2. Arrange avocado wedges between the eggs and tuck drained pickled onions around the greens.
3. Spoon small dollops of the green relish over the greens and avocado, leaving most of the yolks visible.
4. Scatter with cotija and cilantro and serve immediately.

Leftover Path

Keeping the greens separate from the fresh toppings makes reheating gentler and preserves their contrasting textures.

Instructions

1. Refrigerate leftover greens and eggs within 2 hours in a shallow airtight container and use within 3 days. Store the relish, onions, cheese and avocado separately.
2. Rewarm greens in a covered skillet over medium-low heat with a splash of water. If eggs remain, reheat leftovers to 165°F; the yolks will become firm.
3. For the best second meal, reserve extra greens before adding eggs, then rewarm them and cook fresh eggs in new wells.
4. Finish with the chilled onions, relish and cotija. Cut fresh avocado if the stored slices have browned.

Notes

• Refrigerate the green relish for up to 3 days. Leftover greens also work well folded into an omelet.