Green Shakshuka
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Published Jan 06, 2022, Updated Jun 04, 2024
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This green shakshuka is packed with fresh veggies and power greens like baby spinach and kale and has poached eggs nestled in. It comes together quickly in just one pan and can be served any time of the day!
Isaac and I have been obsessed with shakshuka for years now. We typically make a curried version but I was inspired to get more greens (and veggies) in for breakfast and decided to make a green shakshuka. This might be my new go to breakfast!
What is Shakshuka?
Traditional shakshuka (also spelled shakshouka or chakchouka) is a dish of eggs poached in a sauce of tomatoes, usually with olive oil, peppers, onion and garlic, as well as, spices. From my online research it seems as though the dish originated in North Africa. That said the dish has existed for centuries and is popular in Palestine, Israel, Egypt and other countries in the Middle East as well. I put a green twist on it and made the base a mixture of vegetables and greens. It’s so simple to make and crazy delicious!
Ingredients Needed
- olive oil – to sauté the vegetables in. Avocado oil would work well too!
- vegetables – I’m adding flavor and nutrients by adding onion, garlic and zucchini to the base with the greens.
- greens – I used a mixture of baby spinach and curly kale but you could use any type of greens you’d like.
- lemon juice – helps the flavor of the greens pop and really brightens the dish!
- eggs – a key ingredient in shakshuka! I usually add 4-5 eggs to this dish.
- cumin and coriander – spices that you add to the vegetable mixture. Adds a delicious flavor base to the recipe.
- sea salt and pepper – to bring all of the flavors together.
- optional for serving – cilantro, feta, avocado and green onion.
How to Make Green Shakshuka
First, you’re going to cook your vegetables. Heat oil in a large skillet over medium heat. Add the onion and cook until the onion is soft and fragrant then stir in the garlic and zucchini and sauté for an additional 2-3 minutes. Add the cumin, coriander, salt and pepper and cook for 1 more minute. Mix in the greens a few cups at a time, until they begin to wilt and then add the lemon juice and stir to combine.
Reduce the heat to low and make 4-5 wells in the vegetable mixture for the eggs to cook into. Crack one egg into each well, cover and let the eggs cook for about five minutes or until the egg whites are completely cooked through. Remove the skillet from the heat and sprinkle feta and cilantro on top and let sit for 1-2 minutes before serving.
How to Serve Shakshuka
Carefully spoon out 1-2 eggs along with a big serving of the greens mixture on each place. Garnish with more feta cheese, fresh cilantro, green onion and avocado. I like serving shakshuka with toast, veggies, brown rice or quinoa for a complete meal.
The great thing about shakshuka is that it can be served any time of the day! It would definitely be a delicious addition to a brunch spread and if you’re looking for more breakfast foods to pair it with, here are some ideas:
- Stuffed French Toast – I love serving both something sweet and savory at brunch and this stuffed French toast would be a delicious addition to a brunch spread.
- Fruit Salad – Have to have fruit on the table! I love this simple mixed berry fruit salad.
- Sweet Kale Salad – You can never have too many greens, in my opinion! And I love this sweet kale salad for brunch.
- Iced Matcha Latte – This iced matcha latte would be a delicious drink to serve at brunch for a boost of caffeine!
- Bellini – To round out a brunch spread, I love serving some sort of cocktail like these Bellini’s. I also have a mimosa recipe if that’s more your thing!
Can I Make Green Shakshuka in Advance?
If you want to make this recipe as part of your meal prep I recommend cooking the veggies and greens (through step 3) and storing the mixture in an air tight container in the fridge. When you’re ready to serve, heat the veggie mixture on the stovetop and cook the eggs as directed in step 4 below.
How to Store
If you have leftover shakshuka you can store it in an airtight container in the fridge for 2-3 days. To warm, heat over medium-low heat until cooked throughout.
More Egg Breakfast Recipes to Try
- Instant Pot Egg White Bites
- Roasted Sweet Potato Kale Frittata
- Baked Egg Muffins
- How to Make Hard Boiled Eggs
- Egg, Spinach and Feta Breakfast Wrap
- Dairy-Free Spinach Quiche
- Sausage Egg Casserole
- Savory Oatmeal
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Green Shakshuka
Ingredients
- 2 Tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 medium zucchini, finely diced
- 3 teaspoons cumin
- 1 teaspoon coriander
- ½ teaspoon sea salt, plus more to taste
- ¼ teaspoon ground pepper
- 4 cups baby spinach
- 4 cups curly kale
- Juice from ½ lemon
- 4-5 eggs
- ¼ cup cilantro, chopped, for serving
- ½ cup feta cheese, for serving
- Avocado, for serving
- Green onion, for serving
Instructions
- Heat oil in a large skillet over medium heat. Add onion to the skillet and cook until onions are soft and fragrant – about 5 to 10 minutes. Add garlic and zucchini and sauté for 2-3 more minutes.
- Add cumin, coriander, salt and pepper. Give the mixture a stir and cook for about 1 minute more.
- Add spinach and kale a few cups at a time, until they begin to wilt. Add lemon juice and stir to combine.
- Reduce heat to low and create 4-5 wells in the greens mixture, then crack the eggs into each well. Cover and let the eggs cook for about 5 minutes, or until the egg whites are completely cooked through. Remove skillet from heat, uncover and sprinkle feta and cilantro on top and let sit for 1-2 minutes before serving.
- Spoon 1-2 eggs along with a big serving of greens onto each plate. Garnish with extra feta cheese, fresh cilantro, green onion and avocado. Serve with toast, veggies or over a whole grain like quinoa or brown rice for a complete meal.
Notes
- Vegetables – The fun thing about shakshuka is that you can customize it! Don’t love zucchini? Swap it with another veggie of choice like brussels sprouts. Want to use different greens, go for it!
- Need it to be dairy-free? The feta adds a lovely creaminess to the dish, but if you’re dairy-free or paleo, you can easily leave the cheese out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made it tonight and it was amazing! Thank you!!!
So happy to hear, Allison! Thanks for trying it out and coming back to leave a review :).
Delicious, and surprisingly filling! This was a perfect dinner to get some much-needed nutrients to get over being sick. A big hit!
Woo!! Couldn’t agree more. So glad everyone enjoyed it, Samantha. Thanks for the review!
Delicious dinner!!! Thank you Brittany!!!! I added 1/2 a large sweet potato and chickpeas per hubby request! #cleanplateclub 😋😋
Woo!! Happy to hear this recipe was a hit, Andrea. Thanks so much for trying it out and I appreciate the review!