Green Shakshuka

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Green Shakshuka is a hearty, nutrient-dense recipe that’s guaranteed to power up your day. With perfectly cooked eggs on top of tender green veggies and creamy feta crumbled over this green shakshuka recipe is simple to make and so good! Traditionally, shakshuka is made with a spicy tomato sauce, but this green shakshuka recipe swaps the tomatoes for dark leafy greens!

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Like many Middle Eastern dishes, the exact origin of shakshuka seems to be disputed. Popular theories say that it originated in Turkey, Morocco, or Yemen. When I shared the traditional shakshuka recipe on my Instagram, there were over a thousand comments from people claiming it originated from this country or that country. One thing’s for sure: It’s Middle Eastern, and it’s marvelous!

This easy green shakshuka recipe might veer away from authentic shakshuka territory, but it’s equally hearty and delicious! Onion, green bell pepper, garlic, and cumin are cooked together to create a flavorful base, then fresh herbs and kale are stirred into the mix. After that, it’s just a matter of cracking your eggs into the sautéed veggies and cooking them to your liking. 

You’ll love knowing how to make green shakshuka for lazy weekend breakfasting or to energize your weekdays. It’s excellent for dinner, too! 

Recipe at a Glance

Cuisine Inspiration: Middle Eastern
Primary Cooking Method: Stovetop
Dietary Info: Vegetarian and gluten-free
Key Flavor: Savory, earthy
Skill Level: Beginner

Ingredients to Make Green Shakshuka

• Eggs: Any type and size of eggs will work in green shakshuka.
• Kale: I like to use curly kale in my green shakshuka, but other types of kale, like lacinato (dinosaur) kale or baby kale, will work, too.
• Olive oil: For sautéing the veggies. Any olive oil will do; feel free to use your favorite.
• Onion, green bell pepper, and garlic: This trio creates a flavorful foundation for green shakshuka.
• Dill and cilantro: These fresh green herbs add loads of flavor.
• Salt, pepper, and ground cumin: Salt and pepper enhance the flavors, while cumin adds an earthy note.
• Crusty bread & feta cheese: Bread is essential for dipping, and feta adds the perfect tangy, salty, and creamy finish.

Popular Substitutions & Additions

• Add more veggies: Unlike the traditional version of shakshuka with the pretty standard ingredients and directions, this green shakshuka recipe is more flexible. You can pretty much sauté the onions and peppers with any green vegetables like Brussels sprouts, zucchini, small pieces of broccoli, or asparagus. For the leafy greens, try spinach or chard.
• Serve it with bread: Generally, shakshuka is a breakfast recipe so you would eat it with bread like pita, baguette, challah or other types of crusty bread. This homemade flatbread is excellent with green shakshuka, too. Swap in your favorite gluten-free bread if needed.
• Add some avocado: Keep the green theme going with some creamy sliced avocado served up on the side of this shakshuka recipe.
• Crank up the heat: If you prefer a spicier shakshuka, add a pinch of crushed red peppers or Aleppo pepper flakes along with the garlic, or sprinkle a bit over individual servings.

How to Make Green Shakshuka

1. Saute the bell pepper and onion until tender. 
2. Add the garlic, cilantro, and dill and cook, stirring, until fragrant. 
3. Add the kale and the seasonings, and cook just until softened but not completely wilted. 
4. Create indents in the veggies with a wooden spoon or spatula. 
5. Crack the eggs into each indentation and place the lid on the pan. 
6. Cook until the egg whites are set, and the yolks are cooked to your liking.

Tips for Making the Best Green Shakshuka

• Space out the egg nests. Make sure that there is enough room between the egg nests so the eggs don’t run into each other.
• Pick the right skillet. I like using either a stainless steel skillet or a cast iron skillet with a thick, heavy bottom. This helps to distribute the heat evenly.
• Make sure your pot has a tight-fitting lid. The lid helps trap the steam and creates an environment that’s evenly warm for perfectly cooked eggs.
• For faster prep, cut and/or cook the veggies ahead of time. You can either chop your veggies and have them ready to go when it’s time to make your green shakshuka, or cook the veggies ahead of time. Either way, you’ll want to store your vegetables in the fridge until you’re ready to prepare the dish. Then it’s just a matter of warming the veggies in your skillet, making your nests, and cooking your eggs for a fast and easy breakfast.

What to Serve with Green Shakshuka

• Pancakes
• Waffles
• Pita Bread
• Avocado Toast
• Sweet Potato Toast

How to Store & Reheat Green Shakshuka

Allow leftover green shakshuka to cool to room temperature, then place in an airtight container and transfer to the refrigerator to store. Reheat gently on the stovetop with a small splash of water.

How Long Will Green Shakshuka Last in the Fridge?

This green shakshuka will last up to two days in the refrigerator.

Frequently Asked Questions

When you’re looking for a vegetarian breakfast option that hits all the marks, look no further than green shakshuka! Grab a slice of crust bread or soft pita, and this easy green shakshuka recipe makes a complete meal you’ll love.

More Egg Recipes:

• Shakshuka
• Shakshuka with Feta
• Lebanese Omelette
• Vegetable Frittata
• Low Carb Egg Wrap
• Souffle Omelette
• Baked Eggs in Bread
• Crispy Feta Fried Eggs
• Breakfast Egg Strata

If you try this feel good Green Shakshuka recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This Green Shakshuka recipe was originally published on March 2, 2019. It has recently been updated with new photography, including a step-by-step collage to help make the recipe. The recipe ingredients remain the same, and the instructions are simplified to just a stovetop recipe instead of transferring to the oven.

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Review

Green Shakshuka

A modern version of the Middle Eastern recipe, green shakshuka is a delicious dish with cracked eggs over a medley of green vegetables. It's vegetarian & gluten-free!

5 from 22 votes

Author Yumna Jawad

Servings 4 servings

Course Breakfast

Calories 219

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

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Ingredients

  

1x2x3x

• ▢ 2 tablespoons olive oil
• ▢ 1 small onion chopped
• ▢ 1 green bell pepper chopped
• ▢ 2 garlic cloves minced
• ▢ ¼ cup cilantro chopped
• ▢ 2 tablespoons dill chopped
• ▢ 4 cups curly kale chopped
• ▢ ½ teaspoon cumin
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ ¼ cup water
• ▢ 6 eggs
• ▢ 2 tablespoons crumbled feta cheese for serving
• ▢ Crusty bread for serving

Instructions

• Heat the oil in a large skillet over medium heat, then add the onion and bell pepper. Cook until the vegetables are soft, 10 to 12 minutes.
• Add the garlic, cilantro and dill. Cook, stirring constantly, until fragrant, about 30 seconds longer.
• Add the kale, season with cumin, salt and pepper, and cook until they soften, but don’t wilt, about 2-4 minutes. Add the water and stir to combine.
• Using a wooden spoon or spatula, create 6 small nests between the vegetables. Gently crack the eggs into nests.
• Cover the pan with a fitted lid. Continue cooking the shakshuka until the egg whites are set and the yolks are cooked to your liking, 5 to 7 minutes.
• Serve the shakshuka right from the skillet with the feta cheese scattered on top. Serve with the crusty bread for dipping.

Equipment

• Knife Block Set
• Cutting Board
• Stainless Steel Skillet

Notes

Storage: Place leftovers in an airtight container and transfer to the refrigerator to store. Reheat gently on the stovetop with a small splash of water. Green shakshuka will last up to two days in the refrigerator. 

Freezer: Because of the eggs, it’s best not to freeze green shakshuka with the eggs in it. But one freezer option is to sauté just the veggies, allow them to cool, then transfer to a freezer bag or airtight container and place in the freezer for up to three months. When you’re ready to make shakshuka, pull the frozen vegetables out of the freezer, warm them in your sauté pan, and proceed with creating the nests and cooking the eggs according to the recipe.

Substitutes: For best results, follow the recipe as is. However please review the  for many ways you can vary this recipe and still get excellent results.

Equipment: I love using a stainless steel skillet or my Staub cast iron skillet. It has a thick heavy bottom for even heat distribution.

* Please note the nutrition label does not include the bread.

Nutrition

Serving: 1.5eggs, Calories: 219kcal, Carbohydrates: 8g, Protein: 12g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.03g, Cholesterol: 253mg, Sodium: 521mg, Potassium: 428mg, Fiber: 4g, Sugar: 2g, Vitamin A: 7284IU, Vitamin C: 89mg, Calcium: 264mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Gluten Free, Low Calorie, Vegetarian

Cuisine Mediterranean, Middle Eastern

Course: Breakfast