Green Shakshuka is a fresh, wholesome take on a classic. It’s packed with nutrient-dense greens, herbs, and spices that provide a clean, earthy flavor. The eggs are gently poached in the green mixture, resulting in a creamy, rich center that balances the brightness of the greens. It’s vegetarian, gluten-free, and endlessly adaptable. Plus, it looks stunning on the table with its vibrant green hue.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil
Onion
Garlic
Leeks or green onions
Spinach
Kale, Swiss chard, or other hearty greens
Fresh parsley
Fresh cilantro
Fresh dill or mint (optional)
Ground cumin
Ground coriander
Crushed red pepper flakes (optional)
Eggs
Salt and pepper
Lemon juice
Feta cheese (optional, for topping)
Avocado (optional, for serving)
Directions
Heat olive oil in a large skillet over medium heat.
Add chopped onions, leeks, and garlic. Sauté until softened and fragrant, about 5–7 minutes.
Stir in cumin, coriander, red pepper flakes, salt, and pepper. Cook for 1–2 minutes until aromatic.
Add chopped kale or chard and cook until wilted, followed by spinach and fresh herbs. Cook until greens are fully wilted and soft, about 5 minutes.
Use an immersion blender or transfer part of the mixture to a blender to create a thick, saucy texture (optional). Return mixture to the pan if blended.
Make small wells in the green mixture and crack an egg into each well.
Cover the skillet and cook until eggs are set to your liking, about 5–7 minutes for runny yolks.
Drizzle with lemon juice and top with crumbled feta, fresh herbs, or sliced avocado if desired.
Serve warm with crusty bread, pita, or on its own.
Add green peas or zucchini for added texture and sweetness.
Use all spinach for a milder flavor or all kale for a deeper, earthier taste.
Spice it up with jalapeño or green chili.
Skip the feta for a dairy-free version.
Serve over grains like quinoa or farro for a complete meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat. For best results, remove the eggs before reheating and cook fresh eggs when serving again. The green base can also be frozen without the eggs and reheated later.
FAQs
What makes green shakshuka different from traditional shakshuka?
Green shakshuka replaces the tomato-based sauce with a blend of leafy greens, herbs, and spices for a lighter, greener twist.
Can I use frozen greens?
Yes, thaw and drain them well before using to avoid excess moisture.
What kind of pan should I use?
A wide skillet with a lid is best for evenly cooking the greens and poaching the eggs.
How do I keep the eggs from overcooking?
Cover the pan and cook just until the whites are set but yolks are still runny, usually 5–7 minutes.
Is this dish spicy?
It can be mildly spicy with red pepper flakes, but you can adjust or omit them based on your preference.
Can I make this vegan?
Yes, simply omit the eggs and consider adding tofu or chickpeas for protein.
What’s the best bread to serve with green shakshuka?
Crusty sourdough, pita, or flatbread are excellent choices for dipping.
Can I prep the greens in advance?
Yes, you can sauté and blend the green mixture ahead of time and refrigerate it until ready to use.
What herbs work best?
Parsley, cilantro, dill, and mint all work well—feel free to mix and match based on your taste.
Can I bake this dish instead?
Yes, transfer the green base to an oven-safe dish, crack in the eggs, and bake at 375°F for 10–12 minutes.
Conclusion
Green Shakshuka is a delicious, healthful spin on a beloved classic that brings color, flavor, and nourishment to the table. Whether you enjoy it for breakfast, brunch, or dinner, this dish is easy to prepare and makes a stunning presentation. It’s perfect for anyone looking to add more greens to their meals without sacrificing flavor or comfort.
Green Shakshuka is a fresh, herbaceous twist on the classic shakshuka, replacing the traditional tomato base with a vibrant medley of greens, herbs, and spices, topped with gently poached eggs.
Ingredients
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 leek or 3 green onions, sliced
2 cups spinach, chopped
2 cups kale or Swiss chard, chopped
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
2 tbsp fresh dill or mint (optional), chopped
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp crushed red pepper flakes (optional)
Salt and pepper to taste
4–6 eggs
1 tbsp lemon juice
1/4 cup feta cheese (optional, for topping)
1 avocado, sliced (optional, for serving)
Instructions
Heat olive oil in a large skillet over medium heat.
Add chopped onions, leeks or green onions, and garlic. Sauté until softened, about 5–7 minutes.
Stir in cumin, coriander, red pepper flakes, salt, and pepper. Cook for 1–2 minutes until fragrant.
Add kale or chard and cook until wilted. Then add spinach, parsley, cilantro, and dill or mint. Sauté until greens are tender, about 5 minutes.
(Optional) Blend part of the mixture using an immersion blender or standard blender to create a saucy consistency. Return to skillet if blended.
Make small wells in the mixture and crack an egg into each well.
Cover and cook for 5–7 minutes, or until eggs are set to your liking.
Drizzle with lemon juice and top with feta cheese and sliced avocado, if using.
Serve warm with crusty bread, pita, or enjoy on its own.
Notes
Use all spinach for a milder flavor or all kale for a more robust, earthy taste.Add green peas or zucchini for extra texture and sweetness.For a spicier version, include chopped jalapeños or green chilies.Omit feta for a dairy-free option.Serve over quinoa or grains for a heartier meal.
