Green Shakshuka Recipe

Meet your new favorite brunch star: my Green Shakshuka Recipe! It’s lush, vibrant, and utterly crave-worthy—packed with nourishing greens, aromatic spices, and those signature tender eggs nestled right in the skillet. Trust me, once you try this colorful twist on the classic, you’ll be adding it to your breakfast (and dinner) rotation year-round.

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Ingredients You’ll Need

Let’s talk about the powerhouse ingredients that create the magic in this Green Shakshuka Recipe. Each one plays its part—bringing fresh color, earthy taste, and that signature Middle Eastern flair. Don’t skip or swap out too much; these are the essentials that make the dish sing.

• Extra virgin olive oil: Adds luscious richness to the greens and helps marry the flavors together.
• Brussels sprouts: Thinly sliced, they caramelize beautifully, bringing a tender bite and a subtle sweetness.
• Kosher salt: Helps all the flavors come alive—don’t forget to season as you go!
• Red onion: Adds gentle sharpness and gorgeous color to the base.
• Garlic: Brings that irresistible aromatic depth that makes each mouthful unforgettable.
• Kale: The heart of our greens, becoming tender and earthy as it cooks.
• Baby spinach: Gives a mild, silky boost and a pop of bright green freshness.
• Aleppo pepper or red pepper flakes: For warmth and a mellow, fruity spice—use as much or as little as you love.
• Coriander and cumin: These warm spices bring quintessential shakshuka flavor and a hint of earthiness.
• Lemon juice: Essential for balancing all the greens with a punch of brightness.
• Large eggs: The star of the show, with creamy yolks that nestle perfectly in the herby greens.
• Green onion: For a burst of color and a gentle, fresh bite in every garnish.
• Fresh parsley: Lifts and brightens the whole dish with herby vibrance.
• Crumbled feta: A creamy, salty finish that takes each bite to the next level.

Variations

One of my favorite things about the Green Shakshuka Recipe is how beautifully it adapts! Whether you want to clear out your fridge or add your own twist, feel free to get creative—just use what makes you happy or fits your dietary needs.

• Swap in different greens: Collard greens or Swiss chard both work wonders for a new flavor and texture.
• Vegetable boost: Toss in zucchini coins or blanched broccoli florets for extra veg power and a delightful bite.
• Turn up the heat: Add a swirl of harissa paste for bold North African spice, or top with your favorite chili oil.
• Toasted nutty finish: Sprinkle with Egyptian Dukkah for an earthy, crunchy flourish just before serving.

How to Make Green Shakshuka Recipe

Step 1: Sauté the Brussels Sprouts

In a large skillet, warm the extra virgin olive oil over medium-high heat until it glistens. Add your thinly sliced Brussels sprouts, a sprinkle of kosher salt, and cook for 5–6 minutes. Stir occasionally to ensure they caramelize and pick up a bit of char—this adds so much flavor and an irresistible texture.

Step 2: Add the Onions & Garlic

Lower the heat to medium and toss in the red onion and minced garlic. Sauté for about 3–4 minutes, keeping a gentle eye so the garlic doesn’t burn. The aromatics should soften, sweeten, and fill your kitchen with the best cozy smells.

Step 3: Pile in the Greens

Add the chopped kale next, stirring as it starts to wilt down. You might have to add the kale in handfuls if your pan is packed. After about 5 minutes, tip in the baby spinach, folding it gently into the mix. Sprinkle with a pinch of salt to help the greens soften and shine.

Step 4: Spice it Up & Simmer

Sprinkle in the Aleppo pepper (or crushed red pepper flakes), coriander, and cumin. Stir well so everything becomes beautifully fragrant. Pour in ½ cup water, reduce the heat to medium-low, cover, and let the greens gently steam for 8–10 minutes until meltingly tender. Just before the eggs go in, brighten it all up with a squeeze of lemon juice.

Step 5: Add the Eggs

With the back of a spoon, make four little wells in the greens. Crack an egg into each well and season lightly with salt. Cover and cook 4 minutes, or until the eggs are just set on top but still runny in the center (or a bit longer if you prefer firmer yolks).

Step 6: Finish and Garnish

Take the skillet off the heat and add a final glug of olive oil for extra flavor. Shower the top with green onion, chopped parsley, and creamy crumbled feta. Serve right away, scooping out eggs and greens onto warm bread or pita for the full Green Shakshuka experience!

How to Serve Green Shakshuka Recipe

Garnishes

Go wild with the toppings! Fresh parsley and green onion bring brightness, while crumbled feta adds a creamy, salty finish that plays beautifully against the luscious, runny yolks. A drizzle of extra virgin olive oil is the secret to that Mediterranean restaurant touch.

Side Dishes

Warm bread or fluffy pita are absolute musts for scooping up every last bit of saucy greens and egg. For a heartier spread, offer a crisp cucumber and tomato salad or a bowl of labneh—these sides balance the dish’s richness with a cool, creamy contrast.

Creative Ways to Present

If you’re hosting, serve each portion in individual mini cast-iron pans for a bistro-style brunch, or plate atop a thick slice of sourdough for a playful, open-faced tartine. Sprinkle with dukkah or pomegranate seeds for that show-stopping, Instagram-worthy finish!

Make Ahead and Storage

Storing Leftovers

The Green Shakshuka Recipe keeps well for up to 2 nights in an airtight container in the refrigerator—just be careful not to overcook the eggs when first preparing if you plan on storing extras.

Freezing

I don’t recommend freezing the entire dish once the eggs are added, as the texture can change, but you can prepare the green vegetable base ahead of time and freeze it for up to a month. When ready to eat, just thaw, reheat, and finish with fresh eggs.

Reheating

To reheat, gently warm in a skillet over medium-low heat, covered, until hot throughout. If the yolks are on the runnier side, keep the heat gentle so you don’t toughen the eggs—sometimes a splash of water helps everything steam up fresh.

FAQs

Final Thoughts

If you’re looking for a feel-good, deeply satisfying dish that brings color and joy to your table, you simply can’t go wrong with this Green Shakshuka Recipe. I hope it finds its way into your favorite meal rotations—don’t be surprised if you start craving it every week. Enjoy every vibrant bite!

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