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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 egg dish to change up your breakfast routine.
Pro tip: if you want the true Israeli 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 Israelis introduced me to a whole new egg concept, Green Shakshuka!
I had the pleasure of learning this recipe from an Israeli chef who taught me the ins and outs of green shakshuka. She gave me permission to share this recipe with you and I know you’ll love it as much as I do!
What is Green Shakshuka?
Essentially green shakshuka is 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.
Traditional shakshuka comes from North Africa though is very popular in areas of the Middle East as well. Increasingly, I’ve seen green shakshuka pop up in many Middle Eastern restaurants.
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 this green shakshuka recipe so magical, it’s easily customized!
- Greens – spinach, kale, chard, collard… you pick your favorites! You need A LOT as it will wilt down quite a bit.
- Onion and garlic – be sure to use fresh cloves of garlic.
- Herbs – fresh parsley and dill (or whatever herbs you prefer! Oregano, basil and cilantro are also delicious in this.)
- Lemon – for a little freshness
- Salt and pepper – Feel free to reduce salt if watching sodium levels.
- Large Eggs – use the best quality eggs you can find. I like local eggs or Vital Farms eggs.
- Optional: red pepper flakes for a spice kick, paprika for some smokiness, yogurt for topping, and feta or goat cheese for crumbling on top.
How to Make Perfect Green Shakshuka
STEP 1: COOK GREENS
In a large skillet add olive 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 juice over greens and top with salt and pepper.
STEP 2: COOK EGGS
Reduce to low heat. Create 5-6 wells for eggs. Crack eggs directly into wells doing your best to keep the whites and yolks in tact. Cover pan with a top/ lid 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: ADD TOPPINGS + SERVE
Top with red pepper flakes, zhug, yogurt, cheese or whatever toppings you prefer! Salt and black pepper to taste. Serve immediately.
What to Eat With Green Shakshuka
I pretty much always top my green shakshuka with feta cheese and extra parsley but here are some other ideas of what to pair it with to complete your menu:
- Drizzle with zhug – my favorite Yemeni hot sauce. Harissa also adds a nice spicy kick.
- Dip with some homemade pita bread chips
- Sprinkle with za’atar
- For a tangy addition add some yogurt.
- Breakfast potatoes – love me some crispy breakfast tots!
FAQs –> Your Questions answered:
Can you save leftovers? Absolutely. Though I personally think this green shakshuka tastes best when served immediately, you could cover you pan with a lid and store in the fridge for a day or two. Or transfer any leftovers to an airtight container to store in the fridge. Just use a spoon to scoop out a portion and heat in the microwave.
Can you use different vegetables? Yes! You can easily sub different greens. Fresh spinach, kale, swiss chard, beet leaves or truly whatever you have on hand works perfectly. You could also add in some other veggies like red bell peppers, green peppers or mushrooms.
Can I use a different type of cheese? Of course. While I prefer feta cheese in this green shaksuka recipe, you could also use goat cheese, parmesan cheese or whatever cheese you prefer.
More Middle Eastern-Inspired Recipes:
- How to Make Shakshuka [Regular Shakshuka!]
- Israeli Quinoa Salad
- Chocolate Chip Cookie Bars with Tahini
- Roasted Vegetables with Tahini Sauce
- Fattoush Salad with Grilled Chicken
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.
- 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
- 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
- 5–6 eggs (will depend on size of pan)
- optional: red pepper flakes for heat, yogurt for topping, feta or goat cheese for crumbling on top
- 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.
- 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.
- 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.
- Top with red pepper flakes, yogurt or cheese.
- Serve immediately.