breakfast eggs Featured paleo vegetarian

Green Shakshuka

January 12, 2021

Inspired by my trip to Israel, this green shakshuka is packed full of leafy greens, fresh herbs and the garlicky poached eggs we all love in Shakshuka. The perfect recipe to change up your breakfast routine.

Even though it’s been a few years now, I still think about my trip to Israel fairly often. I feel bad for anyone who asks me about my trip because I will literally go on for 3 hours about how amazing it was. When I say that it was one of the best trips of my life, I’m being serious. We’re years out and I’m STILL gushing about it.

Fortunately, I can relive all of the Vibe Israel memories by recreating my favorite dishes at home. The list is pretty long at this point: halva, babka, falafel, hummus, roasted beets, tahini everything, and of course everything that encompasses an Israeli breakfast.

Pro tip: if you want the true Israel experience, you must go head first into an Israeli breakfast. Anyone who has been to Israel will tell you that what they miss most are the breakfasts. Truly no one in the world does it like them. There’s bread and eggs and salads of every sort. There’s fruit and baked goods and of course, SHAKSHUKA.

Now I’ve professed my undying love of Shakshuka on the blog before. It’s my go-to savory breakfast dish and what I whip out when I want to impress guests. Mainly because it looks fancy, but it’s actually super easy.

Well, let’s just say my mind was blown when Israeli’s introduced me to a whole new egg concept, Green Shakshuka!

What is green shakshuka?

Essentially, it’s sautéed greens and herbs topped with eggs and yogurt. Instead of poaching the eggs in tomato sauce, you poach them in the cooked greens/herbs mixture.

As you guys know, I’m a total veggie freak so I literally swoon at any meal that is bright green. And then I tasted it, and holy cow my mind was blown. The version I had in Israel was made with Mangold leaves, but I had a super hard time finding them here. So instead I used kale and beet leaves. You can use whatever greens and herbs you have. That’s what makes it so magical, it’s easily customized!

Green Shakshuka Ingredients

  • Greens – spinach, kale, chard, collard… you pick your favorites! You need A LOT as it will wilt down quite a bit.
  • Onion and garlic
  • Herbs – fresh parsley and dill (or whatever herbs you prefer! Oregano, basil and cilantro are also delicious in this.)
  • Lemon
  • Salt and pepper
  • Eggs
  • Optional: red pepper flakes for a spice kick, yogurt for topping, and feta or goat cheese for crumbling on top.

How to Make Perfect Shakshuka

STEP 1: In a large skillet add oil or butter over medium heat. Add onion and sauté until translucent (about 3 mins). Add in garlic and cook for one more minute.One handful at a time add in greens and herbs. They should slowly wilt. It will seem like a lot but once wilted will decrease by a lot. Squeeze lemon over greens and top with salt and pepper.

STEP 2: Lower heat to a simmer. Create 5-6 wells for eggs. Crack eggs directly into pan and cover with a top or sheet of tinfoil if your skillet doesn’t have a top. Cook for about 8-12 minutes depending on how well done you like your eggs. Check after 8 mins to see how things are cooking.

STEP 3: Top with red pepper flakes, zhug, yogurt, cheese or whatever toppings you prefer! Serve immediately.

What to Eat With Green Shakshuka

I pretty much always top my green shakshuka with feta and extra parsley but here are some other ideas of what to pair it with:

Print

Green Shakshuka

Inspired by my trip to Israel, this green shakshuka is packed full of leafy greens, fresh herbs and the garlicky poached eggs we all love in Shakshuka. The perfect recipe to change up your breakfast routine.

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: Israeli
  • Diet: Gluten Free
Scale

Ingredients

  • 1 tbsp olive oil or butter
  • 1/2 large yellow onion, roughly chopped
  • 3 garlic cloves, chopped finely
  • 6 cups packed greens – spinach, kale, chard, collard etc…
  • 1/2 cup chopped parsley
  • 1/2 cup chopped dill (or fresh herbs of choice i.e. oregano, basil, cilantro)
  • juice, 1/2 lemon
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 56 eggs (will depend on size of pan)
  • optional: red pepper flakes for heat, yogurt for topping, feta or goat cheese for crumbling on top

Instructions

  1. In a large skillet add oil or butter over medium heat.
  2. Add onion and sauté until translucent (about 3 mins).
  3. Add in garlic and cook for one more minute.
  4. One handful at a time add in greens and herbs. They should slowly wilt. It will seem like a lot but once wilted will decrease by a lot.
  5. Squeeze lemon over greens and top with salt and pepper.
  6. Lower heat to a simmer.
  7. Create 5-6 wells for eggs.
  8. Crack eggs directly into pan and cover with a top or sheet of tinfoil.
  9. Cook for about 8-12 minutes depending on how well done you like your eggs. Check after 8 mins to see how things are cooking.
  10. Top with red pepper flakes, yogurt or cheese.
  11. Serve immediately.

Keywords: green shakshuka, shakshuka, healthy shakshuka

Like this recipe? Here are others you might enjoy:

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  • Reply
    Tuli
    August 12, 2020 at 9:33 pm

    I really enjoyed making this meal –
    It’s healthy and great for a beginner chef like me.
    I’ve made this about 10 times now in total: my family, fiance, and friends and liked making and eating it each time.
    Thank you!

  • Reply
    ML
    September 24, 2017 at 3:16 am

    Yum, love the breakfast at the 65 Hotel!
    BTW, mangold is the Hebrew name for chard. 🙂

  • Reply
    Lauren
    March 21, 2017 at 2:30 pm

    Hi Davida!
    This looks delicious. Do leftovers re-heat well?

    Thanks,
    Lauren

    • Reply
      Davida @ The Healthy Maven
      March 21, 2017 at 11:11 pm

      Honestly, I’ve yet to have leftovers! With eggs it’s totally your preference because they will cook more if you heat them up, but if you don’t mind that, go for it!

  • Reply
    chocolatepanda
    March 17, 2017 at 1:27 pm

    I know that you said any greens would do, but I just wanted to make sure if spinach would work. Can’t wait to try this recipe!! It looks absolutely amazing!

  • Reply
    Beverley @ Born to Sweat
    March 17, 2017 at 11:58 am

    dude tho… dude….
    that breakfast photo made me stop in my tracks when you posted it on insta haha. like, that photo is the reason i want to go to Israel TODAY. ugh, amazing. going to give this a try for breakfast, i loveeee garlicky tastes and i need to change up my normal mushrooms/zucchini/eggs combo.

  • Reply
    Caitlin
    March 17, 2017 at 11:23 am

    Looks delicious! Thanks for sharing!! Can’t wait to try it for a brunch meal soon!

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