Heat a large skillet over medium heat and pour in a generous splash of extra virgin olive oil. Once the oil shimmers, add the diced medium sweet onion, chopped fennel, and minced jalapeño, sautéing for 3-5 minutes until the onion is soft and translucent.

Stir in the minced garlic and cook for another minute, allowing those fragrant aromas to fill your kitchen.

Sprinkle in the Aleppo pepper, Za'atar, and ground cumin, stirring the mixture for 1-2 minutes.

Fold in the chopped Swiss chard and any fresh herbs of your choice. Season with a pinch of kosher salt and black pepper for balance.

Pour in the low-sodium chicken stock, cover the skillet, and let it steam over low heat for about 3-5 minutes.

Gently fold in crumbled feta cheese, allowing it to meld with the other ingredients.

Create five wells in the vegetable mixture and crack a large egg into each well, seasoning each lightly with kosher salt and black pepper.

Preheat your oven to 400°F and transfer the skillet carefully to the oven. Bake for 7-10 minutes.

Remove the skillet from the oven and drizzle your shakshuka with tahini and sprinkle with flaky sea salt.

Serve immediately with warm pita or crusty bread.