Green Shakshuka

Yumna Jawad

Updated Aug 18, 2025

4.96 from 22 votes

This green Shakshuka is made with fresh dill and cilantro, sautéed with kale and topped with eggs and feta.

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Prep Time 10 minutes
Servings 4 servings
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Green Shakshuka.
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Green Shakshuka is so good!

Green shakshuka is one of those recipes I didn’t expect to make as often as I do, but now it’s a regular in my kitchen. Instead of the usual tomato base, this version is loaded with greens and herbs, and the eggs cook right on top until they’re just how I like them. I usually crumble a little feta over at the end and grab some bread for dipping. It’s simple but so satisfying.

When I first shared my traditional shakshuka recipe, I was surprised by how many people had strong opinions on where it came from: Turkey, Morocco, Yemen… everyone had a story. I love that about food: it connects people to home and memory in a way that sparks conversation. Green shakshuka might not be the classic version, but it’s just as comforting. I’ve even caught myself making it twice in the same week because it works for breakfast, lunch, or dinner.

Happy Cooking!
– Yumna

Green Shakshuka Ingredients

Ingredients for making green shakshuka
  • Eggs: Any type and size of egg will work in this green shakshuka.
  • Kale: I like to use curly kale for this recipe, but other types of kale like lacinato (dinosaur) kale or baby kale, will work, too.
  • Olive oil: For sautéing the veggies. Any oil will do; feel free to use your favorite.
  • Aromatics: The trio of onion, green bell pepper, and garlic makes a great base for this shakshuka. White or yellow onion is best!
  • Herbs: I like to us dill and cilantro, but you can try parsley as well!
  • Seasoning: All you’ll need is salt, pepper, and ground cumin to season this egg dish.
  • Feta: Any crumbled feta will make a great shakshuka garnish.
  • Bread: For dipping! Go for crusty bread if you can.

How to Make Green Shakshuka

Onion and bell pepper in an oiled skillet before cooking.
Step 1: Sauté the bell pepper and onion until tender. 
After cooking with garlic, cilantro and dill added.
Step 2: Add the garlic, cilantro, and dill and cook, stirring, until fragrant. 
After combining with kale, and seasonings added.
Step 3: Add the kale and the seasonings, and cook just until softened but not completely wilted. 
After combining with 6 small nests created.
Step 4: Create indents in the veggies with a wooden spoon or spatula. 
Eggs added before cooking.
Step 5: Crack the eggs into each indentation and place the lid on the pan. 
After eggs are cooked.
Step 6: Cook until the egg whites are set, and the yolks are cooked to your liking.
Green Shakshuka cooked in a large skillet.

Green Shakshuka Recipe

Author: Yumna Jawad
4.96 from 22 votes
This green Shakshuka is made with fresh dill and cilantro, sautéed with kale and topped with eggs and feta.
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Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings4 servings

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Ingredients
  

  • 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

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.

Did You Make This Recipe?
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Recipe Tips

  1. Space out your egg nests. Make sure there’s enough room between your egg nests so the eggs don’t run into each other!
  2. 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.
  3. 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.
Cutting into an egg on a plate of green shakshuka

More Egg Recipes

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.

4.96 from 22 votes (19 ratings without comment)

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Comments

  1. Tracey says:

    Made this with beet greens and whatever was in my garden. It was delicious!

    Reply
    1. Yumna J. says:

      Yum, that sounds so good! Thanks, Tracey!!

      Reply
  2. Mischa Figueroa says:

    This was really good! I used mustard greens and added extra garlic, and it was fantastic! Thanks for the recipe.

    Reply
    1. Yumna Jawad says:

      Yay! You’re so welcome!

      Reply
  3. Christiane says:

    looks amazing – I love Shakshuka, so I must try out this green version!!

    Reply
    1. Yumna Jawad says:

      I hope you do try it and like it! Thank you!

      Reply
  4. Amy says:

    Love it. It is green. Will be trying different vegetables every time. Looking forward to more great recipes from you.

    Reply