Green Shakshuka

5 from 2 reviews

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.


  • 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


  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