Sauté the vegetables. Heat oil in a large skillet, then sauté onion, fennel, jalapeño, and garlic.

Flavor with spices. Season with Aleppo pepper, Za’atar, and ground cumin.

Add vegetables. To the pan, add chopped Swiss chard and fresh herbs (cilantro, dill, parsley), then season with Kosher salt and black pepper.

Pour in stock. Add stock (or water), then cover the pan and allow the greens to cook down for a few minutes.

Stir in cheese. Add and stir in crumbled feta cheese.

Add eggs. Make wells for the eggs, then carefully crack one into each. Season the eggs with Kosher salt and pepper.

Bake the shakshuka. Transfer the skillet to a preheated oven, then bake for 5-7 minutes, or until whites are just set and egg yolks are still runny.

Finish the shakshuka and serve