Green Shakshuka
Updated Aug 18, 2025
This green Shakshuka is made with fresh dill and cilantro, sautรฉed with kale and topped with eggs and feta.
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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
- 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
Green Shakshuka Recipe
Video
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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Space out your egg nests. Make sure there’s enough room between your 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.
More Egg Recipes
- Shakshuka
- Shakshuka with Feta
- Lebanese Omelette
- Vegetable Frittata
- Low Carb Egg Wrap
- Souffle Omelette
- Crispy Feta Fried Eggs
- Breakfast Egg Strata
- Veggie Omelet
- Mediterranean Egg Wrap
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.
Comments
Made this with beet greens and whatever was in my garden. It was delicious!
Yum, that sounds so good! Thanks, Tracey!!
This was really good! I used mustard greens and added extra garlic, and it was fantastic! Thanks for the recipe.
Yay! You’re so welcome!
looks amazing – I love Shakshuka, so I must try out this green version!!
I hope you do try it and like it! Thank you!
Love it. It is green. Will be trying different vegetables every time. Looking forward to more great recipes from you.