You'll love this modern twist on classic shakshuka! Quick Green shakshuka with power greens like spinach, kale, and brussels sprouts, and perfectly steam-poached eggs nestled in! It's easy and takes one pan to make. And you can serve this all-purpose vegetarian recipe for breakfast, lunch, or dinner. Just add your favorite bread.
If you’ve made my shakshuka before, you know that it’s basically eggs that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic.
It’s one of my favorite dishes of all time, and when you love a dish so much, it’s fun to find new ways to make it! So when I need something different, or when I don't have juicy tomatoes to use, I'm all about this Green shakshuka. It's loaded with beautiful leafy greens and a few runny eggs + a sprinkle of feta cheese!
For some who are not able to have a lot of tomatoes in their diet, or if you’re trying to increase your intake of power greens, this is the recipe for you!
Traditional Shakshuka Vs. Green Shakshuka
Traditional shakshuka originally came from North Africa--Tunisia to be more specific--and as I mentioned earlier, it is basically eggs poached in a tasty mixture of tomatoes and bell peppers with onions and a few warm spices. The word shakshuka, rooted in Arabic means shaken together or mixed, which is the perfect way to describe this dynamic mixture of flavors and endless options for combinations. You’ll find variations of eggs shakshuka all over the Middle East in Palestine, Israel, Egypt and many other places.
The great thing about this dish is its versatility, allowing you to use up what fresh ingredients you have on hand.
In this Green shakshuka recipe, in place of tomatoes, I use power greens--spinach, kale, and brussels sprouts. The greens cook down gently with a bit of garlic, onion and a few warm spices, making the perfect bed to nestle the eggs in.
While both of my shakshuka recipes use warm North African spices like cumin, as well as garlic, onions and soft-cooked eggs, this one is extra hearty with all those delicious greens!
What Greens can I use to make Green shakshuka?
Ok, so what are power greens exactly? I chose three greens here that are some of my favorites which are all low-calorie foods that are nutrient rich:
- Kale. I used the leaves of one large bunch of kale (remove the thick veins/stems so it’s easier to chew). Kale is loaded with vitamins and is an anti-inflammatory, and antioxidant.
- Spinach. I used a good 2 cups of baby spinach. Spinach is an excellent source of iron, folate, fiber and several vitamins. .
- Brussels Sprouts. Now, as much as I love my olive oil fried brussels sprouts all by themselves, this is a fun new way to use them, just make sure they’re thinly sliced or shaved. Among many benefits, brussels sprouts contain ALA Omega-3 fatty acids, and are fiber and antioxidant-rich.
What else can you use? Remember, you can totally make this green shakshuka recipe your own using other hearty greens like swiss chard or collards! You can also add things like small diced zucchini or small cut broccoli (I'd have the broccoli blanched or use thawed frozen broccoli).
How to make it
This is an easy skillet recipe that comes together in about 30 minutes. It takes a few simple steps:
- First, cook up the greens. This happens in stages to make sure everything is cooked properly. I like to cook up the brussels sprouts first until they char nicely and gain color before adding anything else. Then add the minced garlic and chopped onion, be mindful not to let them burn, so keep your eye on the heat level and adjust as needed. Add the kale and toss for 5 minutes until it wilts a little (you may have to add it to the pan in stages because of its volume, but it will totally cook down). Then add the spinach and season with kosher salt and a trio of warm North African spices, coriander, cumin and Aleppo style pepper or red pepper flakes.
- Cook the eggs. Here you’re looking to poach the eggs in the bed of greens you created. I like to add a little bit of water to help provide some steam to cook the eggs and really soften the greens. All you do is make a few “wells” in the green mixture with the back of a spoon. Crack the eggs (one at a time) and nestle them in the wells you created then cover the pan and let the eggs cook on medium- low heat until the whites settle. Shakshuka eggs are meant to have a runny yolk, but if you don’t like that, you can cook them until they are done to your liking.
- Add the finishing touches. When the shakshuka is cooked, I like to add a drizzle of extra virgin olive oil (this makes the dish richer in flavor and texture) and a garnish if you like, but this is totally optional. For me a handful of fresh chopped parsley and crumbled feta added just before serving adds freshness and a pop of color.
And if you really want to kick up the North African flavors, you can stir in a bit of homemade harissa chile paste! Or for a bit of an Egyptian twist, finish the dish with a sprinkle of nutty Dukkah.
What do you eat with shakshuka?
There is no right or wrong way to serve this tasty vegetarian dish, but in my opinion, bread is essential to soak up all the goodness! Just like I serve with traditional shakshuka eggs, I add a basket of assorted breads with crusty bread, pita, and even a braided loaf of challah.
But here a few things to consider adding next to this green shakshuka recipe:
- For a light lunch: In addition to bread, add a side salad like this Mediterranean chickpea salad or white bean salad.
- Turn it into a vegetarian feast! I love to use this shakshuka as a centerpiece to a larger vegetarian fare. Add a fun Mezze platter or a large board of Mediterranean favorites including falafel and hummus.
- If you are a meat-lover, you can serve shakshuka as a side to a meat option like shredded slow cooked lamb or cut up some grilled harissa chicken. Or you can add meat to this recipe. If you want to incorporate meat, use about ½ pound of ground beef or ground lamb . Cook the meat first in a bit of extra virgin olive oil until fully browned (season well with kosher salt and some of the same warm spices used for the green mixture), then add it to the greens mixture to simmer along before adding the eggs.
Can I make it ahead of time?
If you want to do some prep ahead of time. Prepare and cook the greens mixture one night in advance. Store it in the fridge in a tight-lid container. I suggest waiting to add the eggs until you’re ready to serve. When you’re ready, warm the greens mixture through and add the egg and cook over medium-low heat as instructed in the recipe.
How long will green shakshuka keep?
You can store leftover green shakshuka (with the eggs) for up to two nights. Heat gently on stovetop, adding a little water if needed.
Recommended tools & ingredients:
- Skillet: 10-inch cast iron skillet with a lid like this one from Amazon (affiliate link). Or any pan of this size with a lid.
- Extra virgin olive oil: I used our Private Reserve Greek EVOO
- Spices: I used these spices Aleppo-style pepper, cumin, and coriander. You can find all three and more at our online shop.
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Green Shakshuka Recipe
- ¼ cup extra virgin olive oil, more for later
- 8 ounces brussels sprouts. trimmed and thinly sliced
- Kosher salt
- ½ large red onion, finely chopped
- 3 garlic cloves, minced
- 1 large bunch kale (8 ounces), thick veins and stems removed, chopped
- 2 cups baby spinach (about 2.5 ounces),
- 1 tsp Aleppo pepper (or ½ tsp crushed red pepper flakes)
- 1 tsp coriander
- ¾ tsp cumin
- Juice of ½ lemon
- 4 large eggs
- 1 green onion, trimmed and chopped, both white and green parts
- Handful fresh parsley for garnish
- Crumbled feta for garnish
- In a 10-inch pan or skillet with a lid, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the sliced brussels sprouts and sprinkle with a dash of kosher salt. Cook for about 5 to 6 minutes, tossing occasionally until they soften and gain some color (I like a little bit of char).
- Reduce the heat to medium. Add the onions and garlic, and cook, tossing regularly for 3 to 4 minutes until softened (don’t let the garlic burn though, manage the heat as you need to).
- Add the kale and toss for 5 minutes until it wilts a little (you may have to add it to the pan in stages). Add the spinach and toss to combine. Season with a pinch of kosher salt.
- Add the spices and toss to combine. Add ½ cup of water. Turn the heat to medium-low. Cover and let cook for about 8 to 10 minutes until the kale has completely wilted. Stir in the lemon juice.
- Using a spoon, make 4 wells. Crack an egg into each well and season each egg with a bit of salt. Cover the pan and cook for another 4 minutes or until the eggs have settled to your liking (I like a runny yoke).
- Remove from the heat. Add another drizzle of extra virgin olive oil if you like. Garnish with the fresh green onions, parsley and some creamy feta. Serve immediately with your favorite bread or warm pita.
- Variations: you can use other greens such as collard greens or swiss chard here. You can also add small diced zucchini or little broccoli florets (I would blanch the broccoli first or thaw some frozen florets to use here). If you're really up for a fun North African adventure, you can stir a bit of harissa paste into the green mixture before adding the eggs (now this will kick the spice factor up a couple notches!) Or for a bit of an Egyptian twist, finish the dish with a sprinkle of nutty Dukkah.
- Make ahead & leftovers: You can cook the green mixture one night in advance and refrigerate. When you're ready to serve, warm the green mixture up and add the eggs to cook according to the recipe. Leftover green shakshuka should be stored in the fridge in a tight-lid container for up to 2 nights.
- Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices used in this recipe.