Shakshuka with Swiss Chard (Instant Pot)

If you want to spice up your morning, try shakshuka with swiss chard! It’s a delicious dish packed with healthy greens that comes together in the Instant Pot.

Have your morning eggs become boring? I know I can only eat an omelet so many days in a row, no matter how fluffy it is.

For a nice change of pace, try this delicious shakshuka with Swiss chard! The dish features eggs cooked in a tomato sauce with Italian seasoning, onion, and garlic. As an extra bonus, you’ll sneak in some leafy greens for breakfast!

And the pressure cooking time for this dish is 0 minutes — that is NOT a typo! The eggs cook while the pot is coming to pressure.

So if your morning could use a kick, definitely give this quick and delicious recipe a try.

How to make shakshuka with Swiss chard

This full dish comes together right in the Instant Pot.

Step 1: Separate the stems from the leaves of the Swiss chard. Finely chop the stems until you have about a ½ cup. Stack the leaves, slice them into thin strips, then chop. Set aside.

Step 2: Set the electric pressure cooker to the Sauté setting. When the pot is hot, pour in the olive oil.

Step 3: Add the Swiss chard stems, onion, salt, pepper, and Italian seasoning to the pot, then sauté for 3 to 5 minutes or until the vegetables begin to soften.

Step 4: Add the Swiss chard leaves and garlic. Continue to sauté for 2 more minutes, then hit Cancel.

Step 5: Add the pasta sauce and let the pot cool for 5 minutes.

Step 6: Make 4 evenly-spaced indentions in the sauce mixture. One at a time, carefully crack an egg into a custard cup, then pour it into one of the indentions. Repeat with the remaining eggs.

Step 7: Close and lock the lid of the pressure cooker. Make sure the valve to “sealing,” then select LOW manual pressure and set the timer for 0 minutes.

Step 8: When the cooking is complete, hit Cancel and quick release the pressure.

Step 9: Once the pressure gauge drops, unlock and remove the lid.

Step 10: Sprinkle with parsley and Parmesan, then serve immediately.

Cooking the entire dish right in the Instant Pot makes clean-up a breeze! Just throw the pot right in the dishwasher to speed up your morning.

Variations for this recipe

To keep things simple, I decided to make this dish with a pre-made marinara, Italian seasoning, and just a few veggies. But feel free to experiment with your ingredients!

For more of a Mediterranean-inspired flavor, try adding basil, oregano, garlic, thyme, rosemary, and marjoram. These would be great in place of the Italian seasoning.

Don’t have any Swiss chard? Use a ½ cup of chopped bell pepper to replace the stems and 2 cups of kale or spinach in place of the leaves.

Want to cut back on the sodium? Swap out the store-bought pasta sauce for homemade oven-roasted tomato sauce or marinara sauce with red lentils.

This recipe is very flexible, so feel free to get creative with the seasonings, sauce, or greens!

Storage

Want to eat a serving or two now and save the rest for later? No problem!

Simply store your leftovers in an airtight container in the fridge. You can enjoy them chilled, or reheat gently to avoid over-cooking the eggs. This dish will stay fresh for 3-4 days.

Other delicious breakfast recipes

What you eat for breakfast sets the tone for the rest of the day. So why not make it healthy, delicious, and fun? Here are a few of my favorite breakfast recipes to jump-start my morning:

• Bacon Egg Cups
• Crustless Quiche with Italian Turkey Sausage and Peppers
• Frittata Bites with Chard, Sausage, and Feta

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!