Enjoy this light, summer twist to a classic shakshuka! This Green shakshuka is packed with nutrient rich veggies, greens, and perfectly steam-poached eggs! Top it with some fresh herbs and feta cheese and you will be drooling. It's a super quick and easy one pot meal. A vegetarian dish perfect for breakfast, lunch, or dinner!
Traditional shakshuka is a North African and Middle Eastern dish. It is basically eggs poached in a stewed mixture of tomatoes and bell peppers, onions, garlic and a few spices. This is a more "summery" version using a variety of fresh green vegetables.
You can also switch up the fresh herbs to use up what you have. If you are looking for more recipes to use up fresh dill check out this delicious Dill Pickle Salad!
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What other greens can I use?
You can use any type of leafy green you like including spinach, collard greens, swiss chard and even cabbage! If using cabbage I would go with a softer one like napa or savoy and shred it instead of chopping.
What other vegetables can I use?
The greatest thing about this recipe is it's versatility. You can mix up the green vegetables as much as you like. Here is a list of some other options:
- broccoli, small pieces
- green pepper
- fennel
- green peas
- green beans
- fresh herbs such as basil, parsley or mint
- edamame beans
- snow or snap peas
Can I make this Vegan?
Absolutely! Just replace the eggs with cubes of tofu, cooked chickpeas or any other type of beans or lentils and omit the cheese. Instead of cream you can use coconut milk or extra vegetable broth.
More Main Dish Egg Recipes
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📖 Recipe
Green Shakshuka
Ingredients
- 3 tablespoon olive oil
- ½ teaspoon hot pepper flakes
- 2 leeks, white and light green parts only.
- 3 cloves fresh garlic, minced
- 4 cups chopped kale, stems removed, rinsed and chopped
- ¼ cup white wine
- ½ cup vegetable or chicken broth or water, plus more as needed.
- 2 medium jalapeno peppers, seeds removed, thinly sliced
- 2 cups asparagus, cut into 2 inch pieces
- 2 medium zucchini, thinly sliced or diced
- 1 teaspoon cumin, ground
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper, or to taste
- ½ cup half and half cream, or coconut milk
- ½ cup fresh cilantro, chopped
- 5-6 large eggs
- ¼ cup fresh dill, chopped
- ¼ cup feta cheese, crumbled or more to taste
- Fresh lime or lemon wedges (optional garnish)
Instructions
- Trim root end and dark green tops of leeks. Cut in half lengthwise and rinse the sand out from between the layers. Slice thinly.2 leeks, white and light green parts only.
- Prepare the rest of the ingredients as indicated above.
- Heat oil over medium heat. Add hot pepper flakes and leeks. Cook, stirring, until wilted. About 5 minutes3 tablespoon olive oil, ½ teaspoon hot pepper flakes
- Add garlic, kale, wine, and broth. Stir everything together and continue cooking for another 5 minutes or until kale is fully wilted.3 cloves fresh garlic, minced, 4 cups chopped kale, stems removed, rinsed and chopped, ¼ cup white wine, ½ cup vegetable or chicken broth or water, plus more as needed.
- Add jalapeno peppers, zucchini, asparagus, cumin and salt. Stir well and continue to cook for approximately 10 minutes or until the zucchini is soft.2 medium jalapeno peppers, seeds removed, thinly sliced, 2 cups asparagus, cut into 2 inch pieces, 2 medium zucchini, thinly sliced or diced, 1 teaspoon cumin, ground, 1 teaspoon salt
- Add half and half and cilantro. Stir to combine. Add more broth or water if it seems dry.½ cup half and half cream, or coconut milk, ½ cup fresh cilantro, chopped
- Make wells with the back of a spoon in the vegetable mixture, to hold the eggs. Crack eggs into wells. Sprinkle with salt and pepper.5-6 large eggs, ¼ teaspoon freshly ground black pepper, or to taste
- Cover and turn heat down to low. Simmer for approximately 6 minutes or until the eggs are cooked to your liking.
- Sprinkle with fresh dill and feta cheese. Serve immediately with wedges of fresh lemon or lime (optional).¼ cup fresh dill, chopped, ¼ cup feta cheese, crumbled or more to taste
Notes
- Substitute cream with yogurt, sour cream, or coconut milk.
- Other vegetable suggestions (approximately 4 cups total): broccoli, green pepper, green peas, edamame, green beans, snow peas, and other herbs such as parsley, basil or mint.
- Other greens you can use (approximately 4 cups total): spinach, collard greens, Swiss chard, Napa or savoy cabbage sliced thinly instead of chopped.
- NUTRITION FACTS are an estimate only and will vary depending on the combination of ingredients and number of eggs used.
Robin says
Excellent! It took longer for me to prep than the suggested time, but that’s nothing new. My husband and I loved it, especially with the good spicy kick from the jalapeños and red pepper flakes.
I heated the leftovers today with some smoked salmon and feta cheese. I highly recommend!!
Andrea says
Oooh that sounds like a delicious leftover revamp! Thanks for posting!
DJ says
This is quite possibly the best thing I have ever eaten!! Thank you Andrea!!
Andrea says
I'm so happy you enjoyed it so much DJ!
Bev says
This was so delicious! I'm not normally someone who eats spicy foods but the addition of the red pepper flakes and diced jalepeno was perfect and added just the right 'kick' without overwhelming heat. I can totally see this paired with different kinds of protein, too, and not just eggs. So glad I tried this one!
ilona hoffmann says
When do you add the cumin?
Also, can you please explain how to measure kale -- do you measure it raw? Chopped? Do you push it down or otherwise?
Andrea says
Hi Ilona!
You want to add the cumin with the zucchini and asparagus. The kale is chopped before measuring and can be loosely packed. The range is given as it doesn't have to be an exact amount. Hope that helps!
Melissa says
This is soooo good....especially with the feta cheese on top!
Adina says
I make shakshuka the original recipe. Never thought to make it green. I am very excited about it. I will make it soon. Sounds very yummy. Thank you Andrea for sharing all the wonderful recipes