Green Shakshuka Recipe

Ready to shake up your breakfast, brunch, or even dinner routine with a burst of vibrant greens and flavor? This Green Shakshuka Recipe transforms humble veggies and eggs into a one-pan wonder—earthy, zesty, and topped with creamy feta, it’s a dish that makes every day feel like a special occasion.

Ingredients You’ll Need

Part of the pure magic of this Green Shakshuka Recipe is how a handful of simple, readily available ingredients come together to create something unexpectedly special. Each veggie and spice not only lends its own personality but also builds that satisfying, layered flavor you’ll crave again and again.

• Extra Virgin Olive Oil: Adds silky richness and helps carry all those herby, toasty notes through every bite.
• Brussels Sprouts: Give the shakshuka a nutty, hearty bite and a little crunch—don’t skip the charring!
• Kosher Salt: Seasons and brings out the natural flavors of all the green goodness.
• Red Onion: For sweetness and depth; it mellows beautifully as it cooks down.
• Garlic: Packs in that irresistible aromatic warmth (watch carefully so it doesn’t burn).
• Kale: The backbone of the dish—sturdy, earthy, and rich in nutrients once wilted.
• Baby Spinach: Adds tender texture and a vibrant, fresh pop right at the end.
• Aleppo Pepper or Red Pepper Flakes: For a subtle, tangy-spicy kick—adjust to taste!
• Coriander and Cumin: Fragrant, warming spices that echo the classic shakshuka notes in a green way.
• Lemon Juice: Brightens up the greens and balances the richness of the yolks and olive oil.
• Large Eggs: Stars of the show—poached right in the greens so every spoonful is creamy and satisfying.
• Green Onion: Adds a crisp bite and vivid color for finishing touches.
• Fresh Parsley: For that final burst of fresh, herby flavor on top.
• Crumbled Feta: The salty-creamy topping that ties everything together—it’s optional but highly recommended!

Variations

No two kitchens are alike, and that’s the joy of this Green Shakshuka Recipe—it’s incredibly forgiving and ready for your personal touch. Whether you want to clean out the fridge or spice things up, this recipe has plenty of room for delicious improvisation.

• Play with Greens: Swap the kale or spinach for chard, collard greens, or even beet greens depending on what’s in season (or lurking in your crisper drawer).
• Add More Veggies: Small-diced zucchini, blanched broccoli florets, or sautéed mushrooms deliver extra texture and earthiness.
• Go Spicy: Stir in a spoonful of harissa for bold, North African flavor and an extra jolt of heat.
• Egyptian Style: Finish with a sprinkle of crunchy, nutty Dukkah spice blend for a truly unique twist.
• Vegan Version: Skip the eggs, add more greens and beans, or use silken tofu for a plant-based delight (just adjust the cooking time as needed).

How to Make Green Shakshuka Recipe

Step 1: Sauté the Brussels Sprouts

In a 10-inch skillet or pan with a lid, heat the extra virgin olive oil over medium-high until shimmering and fragrant (but not smoking). Add the thinly sliced brussels sprouts and hit them with a pinch of kosher salt—this not only seasons but helps draw out their flavors. Let them cook for 5 to 6 minutes, tossing occasionally, until they are softened and have some gorgeous caramelized edges (a bit of char here is actually perfect for extra flavor!).

Step 2: Soften the Onions and Garlic

Turn the heat down to medium, then add the finely chopped red onion and minced garlic right into the pan. Keep them moving every so often so the garlic doesn’t burn—about 3 to 4 minutes is enough for them to become glossy and aromatic, infusing the oil with fragrant sweetness.

Step 3: Wilt the Greens

Toss in the chopped kale. Depending on how much kale you have, you might want to add it in stages; let it wilt slightly before adding more so everything cooks evenly. Give it around 5 minutes, stirring to coat with all those tasty aromatics, then add the baby spinach and toss again. Sprinkle in another little pinch of salt to keep the flavors bright.

Step 4: Spice & Steam

Sprinkle in your Aleppo pepper (or red pepper flakes), coriander, and cumin. Next, pour in ½ cup of water and turn the heat to medium-low. Cover the pan and let the greens steam for about 8 to 10 minutes, until the kale is soft and deeply green. When finished, lift the lid and stir in the juice of half a lemon for a burst of freshness.

Step 5: Add Eggs and Finish

With the back of a spoon, make four little wells in the greens and crack a fresh egg into each. Sprinkle each egg with a bit of salt, then cover the pan. Cook for around 4 minutes for runny yolks, or longer if you want them firmer—watch closely so the eggs cook just the way you like them!

Step 6: Garnish and Serve

Take the pan off the heat and finish with another swirl of olive oil if you like. Scatter over the green onions, lots of chopped parsley, and plenty of crumbled feta. Serve this Green Shakshuka Recipe straight from the skillet alongside warm pita or crusty bread to scoop up every last bit.

How to Serve Green Shakshuka Recipe

Garnishes

Don’t hold back when it comes to finishing touches. A generous sprinkle of fresh parsley and green onion keeps things lively and vibrant. Crumbled feta adds creamy tang, and a drizzle of olive oil pulls everything together with a glossy finish. If you’re feeling bold, a few extra pinches of Aleppo pepper or red pepper flakes bring visual pop and a gentle glow of spice right on top.

Side Dishes

This Green Shakshuka Recipe was practically made for scooping, so be sure to serve it up with plenty of warm pita, toasted flatbread, or thick slices of sourdough. Want something extra? A light salad with citrus or some creamy hummus on the side balances the earthy richness of the eggs and greens perfectly.

Creative Ways to Present

Try serving individual portions in small cast-iron pans for a brunch party—everyone gets their own egg and plenty of greens. Layer the entire mixture over a swoosh of labneh or Greek yogurt for a tangy, beautiful contrast. If you’re packing lunch, serve the green base with a poached or soft-boiled egg on top to make it travel-friendly!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), simply transfer everything into an airtight container. The Green Shakshuka Recipe will keep in the refrigerator for up to two nights—just be sure the eggs are cooked through if you plan to reheat later for safety.

Freezing

The green base—minus the eggs—can be frozen for up to two months. Let cool completely, pack into freezer-safe bags, and thaw overnight in the fridge. When ready to serve, reheat and add fresh eggs as directed for a just-cooked finish.

Reheating

Reheat gently on the stovetop over medium-low heat, adding a splash of water if it looks dry. For the eggs, it’s best to reheat only until warmed through to prevent overcooking—or, simply add fresh eggs to the greens and poach again for that perfect yolk!

FAQs

Final Thoughts

If you’re itching to add more greens and radiant flavors to your table, give this Green Shakshuka Recipe a try. It’s unfussy, comforting, and so full of life—just the kind of dish that begs to be shared with good company (and plenty of warm bread!). I can’t wait for you to fall in love with every satisfying bite.

Print