Preheat oven to 190°C (375°F). Finely chop the onion, mince garlic and chile, quarter tomatillos, chop bell pepper, and rinse and slice Swiss chard into 1" ribbons. Roughly chop cilantro and parsley and measure spinach.

Heat a 10- to 12-inch ovenproof skillet over medium heat and add 2 tbs olive oil. When shimmering, add the chopped onion and a pinch of salt and sweat for 5–6 minutes until softened and just beginning to brown.

Add the minced garlic and minced chile and cook 30–60 seconds until fragrant (do not burn). Stir in the chopped green bell pepper and cook 3–4 minutes until softened.

Add the quartered tomatillos and tomato paste. Cook 5–7 minutes, stirring occasionally, until the tomatillos begin to soften and break down and release juices. Add cumin and coriander and toast 30 seconds with the vegetables.

Pour in 120 ml stock, scrape up browned bits, and simmer 4–5 minutes to reduce slightly and concentrate flavors. Taste and adjust salt and pepper.

Stir in the chopped cilantro, parsley, spinach, and Swiss chard ribbons. If liquid seems low, add up to 60 ml more stock. Cook, stirring, for 3–5 minutes until greens wilt and are tender but still bright green. Finish with 1 tbs lime juice and stir to combine.

Assemble & Bake Eggs

Using the back of a spoon, make four shallow wells in the braised greens mixture spaced evenly in the skillet.

Carefully crack 4 eggs, one into each well. Season each egg lightly with a pinch of salt and a little black pepper.

Scatter crumbled goat cheese evenly over the greens and around the eggs. Sprinkle red pepper flakes if using.

Transfer the skillet to the preheated oven and bake 10–14 minutes, depending on desired doneness: 10–11 minutes for runny yolks, 12–14 for just-set yolks. Keep an eye after 10 minutes to avoid overcooking.

Remove from oven and let rest 2 minutes. Taste and adjust salt/lime if needed.

Garlic Ciabatta

While the eggs bake, prepare the garlic ciabatta. In a small bowl, mix softened butter, 2 minced garlic cloves, 0.25 tsp salt and 1 tsp olive oil until combined.

Split or slice the ciabatta loaf into 4 pieces. Spread the garlic butter on cut sides. Place on a baking sheet and toast in the oven (on a rack below the skillet if space allows) for 6–8 minutes, or until golden and crisp at the edges.

Remove and rub any remaining warm garlic butter juices over the toasts. Keep warm.

Finish & Serve

Top the baked shakshuka with sliced avocado and scatter remaining chopped cilantro/parsley or microgreens. Spoon any skillet juices over the avocado and eggs.