Why You’ll Love This Recipe
Green Shakshuka is a savory, satisfying dish that’s a perfect alternative to the usual shakshuka. The blend of greens like Brussels sprouts, kale, and spinach brings both texture and flavor, while the eggs provide richness. The dish can be enjoyed any time of day and is versatile, with plenty of room for customizations, including adding spices, changing up the greens, or incorporating a creamy element. Whether you’re a vegetarian or just seeking a light yet filling meal, Green Shakshuka is sure to impress.
Ingredients
- Olive oil
- Brussels sprouts
- Kale
- Baby spinach
- Parsley
- Green pepper
- Chicken or vegetable broth
- Garlic
- Eggs
- Feta cheese
- Lemon zest
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat olive oil in a large skillet over medium-high heat. Add Brussels sprouts, green pepper, and 1/2 teaspoon salt. Cook and stir for 10–12 minutes until lightly browned.
- Add 2 tablespoons of broth and garlic, cooking for 1 more minute. Gradually add kale, spinach, and parsley, stirring until wilted (about 3–4 minutes). Stir in the remaining 2 tablespoons of broth and 1/2 teaspoon salt.
- Use the back of a spoon to create four wells in the vegetable mixture. Crack one egg into each well. Top with feta and lemon zest. Cover and cook for 4–6 minutes until the egg whites are set and yolks are thickened but not hard.
Servings and Timing
- Servings: 4
- Prep time: 20 minutes
- Cook time: 20 minutes
Variations
- Add ground cumin or coriander for an extra burst of flavor.
- Stir in yogurt, labneh, or skyr for a creamy version.
- Swap out greens like collard greens, Swiss chard, or beet greens.
- Add cooked meat, like roast lamb or beef, for a heartier meal.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to three days. The eggs may firm up upon reheating, but the flavor remains delicious. You can also reheat the greens and add fresh eggs for a second round of shakshuka.
FAQs
Can I make green shakshuka ahead of time?
It’s best enjoyed fresh, but you can prep the firm ingredients and cook the eggs and greens just before serving.
How can I cook the eggs if I don’t have a lid for the skillet?
You can cover the pan with foil or a baking sheet to trap steam and cook the eggs.
Can I add more eggs to the dish?
Yes, feel free to add as many eggs as your skillet can comfortably fit.
What other greens can I use?
You can substitute collard greens, Swiss chard, or beet greens for the kale and spinach.
Can I use other types of cheese instead of feta?
Yes, you can experiment with other cheeses like goat cheese or ricotta, though feta offers the best flavor balance.
What can I serve with green shakshuka?
Crusty bread is a classic pairing, but you can also serve it with a light salad or couscous.
Is this recipe gluten-free?
Yes, Green Shakshuka is naturally gluten-free, making it a great option for gluten-sensitive individuals.
How can I make this dish spicier?
Add chili flakes or a diced jalapeño to the vegetable mix for extra heat.
Can I use frozen greens?
Fresh greens are preferred for the best texture and flavor, but frozen greens can be used in a pinch.
Can I double the recipe for a larger group?
Yes, simply increase the ingredients and use a larger skillet to accommodate more servings.
Conclusion
Green Shakshuka is a unique, flavorful take on the classic shakshuka. Whether you’re looking for a nutritious breakfast or a light dinner, this dish is packed with vitamins and full of rich, savory flavors. With its versatility, it’s easy to customize according to your preferences, making it a staple for any meal. Enjoy the comfort of eggs and vegetables in a whole new way!
Green Shakshuka Recipe
Green Shakshuka is a healthy and vibrant twist on the traditional shakshuka, replacing the tomato base with a flavorful mix of sautéed greens like Brussels sprouts, kale, spinach, and parsley. This dish is perfect for breakfast, lunch, or dinner, offering a savory, nutrient-packed meal with eggs gently cooked in the greens. Top with feta and lemon zest, and serve with crusty bread for a satisfying and versatile dish that’s both comforting and wholesome.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch, Vegetarian, Gluten-Free
- Method: Sautéing, Cooking
- Cuisine: North African, Mediterranean
- Diet: Vegetarian
Ingredients
- Olive oil
- 1 cup Brussels sprouts, halved
- 1 bunch kale, chopped
- 2 cups baby spinach
- ½ cup parsley, chopped
- 1 green pepper, chopped
- 4 tablespoons chicken or vegetable broth
- 3 cloves garlic, minced
- 4 eggs
- ½ cup feta cheese, crumbled
- Zest of 1 lemon
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add Brussels sprouts, green pepper, and ½ teaspoon salt. Cook for 10–12 minutes, stirring occasionally, until lightly browned.
- Add 2 tablespoons of broth and garlic, cooking for an additional 1 minute. Gradually add kale, spinach, and parsley, stirring until wilted (about 3–4 minutes). Stir in the remaining 2 tablespoons of broth and ½ teaspoon salt.
- Use the back of a spoon to create four wells in the vegetable mixture. Crack one egg into each well. Top with crumbled feta and lemon zest. Cover and cook for 4–6 minutes, or until the egg whites are set and yolks are thickened but not hard.
- Serve immediately, garnished with extra parsley or lemon zest if desired.
Notes
- Spicy Version: Add chili flakes or diced jalapeño to the vegetable mix for extra heat.
- Cheese Variations: Substitute feta with goat cheese, ricotta, or any cheese you prefer.
- Greens Options: Swap kale and spinach for collard greens, Swiss chard, or beet greens for variety.
