I was in Morocco when I first had shakshouka, and love how the rich flavour of the spiced tomato sauce pairs perfectly with eggs and fresh herbs.

Because I make a batch of the sauce, roasted peppers and blanched greens ahead of time this shakshouka is perfect to have as a quick dinner when I arrive to my campsite. 

Using quality olive oil, spices and fresh herbs in this dish is important. If you’re new to the flavours of caraway and coriander, give a pre made harissa spice blend a try! For the greens, you don’t have to stick with Swiss chard, think kale, spinach, bok choy, beet or collards. For fresh herbs, I used scallions because I had some that I needed to use up but I also use cilantro, basil, mint, parsley, or a combination. If jalapeño’s aren’t your thing, give green, poblano or red peppers a go. 


  • 3 tbsp high quality olive oil
  • 1 medium onion, minced - I used red, but yellow or white work as well
  • 4-6 garlic cloves, minced
  • 1 shallot, minced
  • 1 small bunch Swiss chard, stems minced, and leaves reserved
  • 1 680 ml can of plain tomato sauce, 14 oz can of crushed tomatoes, or an xl container of fresh small tomatoes.
  • 1 tsp dried basil
  • 1 1/2 - 2 tsp harissa spice blend
  • If you don't have harissa make a blend using 1/4 tsp garlic powder, 1/4 tsp ground cumin, 1/4 tsp ground coriander, 1/4 tsp chili flakes, 1/2 tsp smoked paprika/paprika, and if you can, 1/8 tsp toasted and crushed caraway seeds
  • Salt & pepper
  • 4-6 eggs (depends on your pan size)
  • 3 tbsp of grated parmigiano reggiano, pecorino romano, grana padano, or manchego or 3 tbsp crumbled feta
  • 1/4 cup thinly sliced scallions, basil, parsley, mint or cilantro
  • 2 jalapeños 
  • Bread of your choice



  • In a large skillet, heat the olive oil.
  • Add the shallot, onion, garlic and chard stems and cook over moderate heat, stirring occasionally, until the stems are softened, about 5 minutes.
  • Add the tomato sauce (or canned tomatoes), dried basil and harissa and simmer until the sauce is thickened, about 20 minutes.
  • Season with salt and pepper.
  • Let cool and pour into an airtight container.
  • *If you are using fresh tomatoes, you might need to cover and cook the sauce a touch longer than 20 minutes.


  • While your sauce is simmering, bring a large pot of salted water to a boil, blanch the chard leaves for 3 minutes.
  • Drain and let cool.
  • Squeeze out the excess water.
  • Store in an airtight container.


  • Turn your broiler onto 425°F and make sure a rack is close to the top, but not too close (2nd shelf).
  • Wash and dry jalapenos.
  • Place on baking sheet.
  • Roast until the top of the jalapenos start to brown and skin starts to separate.
  • Pull out your tray and rotate the jalapenos and roast again.
  • Repeat the roasting process until each jalapeno is fully roasted.
  • If you want to remove the skins, put peppers into an airtight container and cover for 10-15 minutes This will help loosen the skins so they come off easily.
  • Once cooled, slice and place into an airtight container.


  • Grate your cheese and store in an airtight bag or container.
  • Slice your herbs and store in an airtight bag or container.
  • Put your eggs into a container that will keep them from cracking.
  • Pour 1 tbsp of olive oil into a container.


  • Using a large pot, cast iron skillet or deep fry pan, heat 1 tbsp of olive oil on medium heat.
  • Pop your chard leaves into the pan and heat through.
  • Pour in your pre made sauce, add the roasted jalapenos, saving a few for topping.
  • Warm the sauce, stirring often until bubbling. You want the sauce to be steamy so that it poaches the eggs.
  • Grab your container of blanched chard leaves and grab a small handful, squeezing the excess water out.
  • Using a spoon to make a circle in the sauce, crack the eggs into the skillet between the piles of chard.
  • Turn the heat down, but be sure it is hot enough that the sauce is still slightly bubbling and cover.
  • Check on your eggs every 2 minutes, rotating your pan to ensure even cooking.
  • Once the whites have just set, top with cheese, fresh herbs and jalapenos.
  • Season to taste with salt, pepper, and extra harissa.
  • If you want, serve with crusty or flatbread and enjoy!