Green Shakshuka with Spinach, Peas, and Feta Recipe

Get ready to fall in love with Green Goddess Shakshuka—a vibrant, herbaceous twist on the classic, filled with soft-poached eggs, lush greens, and a pop of fresh flavors in every bite. This is the kind of one-pan meal that feels both comforting and utterly energizing, ideal for brunch, lunch, or a light dinner.

Ingredients You’ll Need

This Green Goddess Shakshuka is all about easy-to-find ingredients singing together in perfect harmony. Each element—whether it’s a punchy spice, a leafy green, or a creamy egg—plays a key role in creating gorgeous color and dazzling flavor.

• Olive Oil: Sets the savory stage and imparts a lovely Mediterranean richness.
• Green Onions & Leeks: Offer gentle sweetness and a dash of crunch that hold up beautifully as the veggie base.
• Celery: Adds a subtle, refreshing note and extra texture in the mix.
• Garlic: The aromatic heartbeat—don’t skimp!
• Ground Cumin & Smoked Paprika: Bring warmth, depth, and a touch of smoky intrigue.
• Harissa Seasoning: This North African blend wakes up every tastebud; use more or less depending on your heat preference.
• Baby Spinach: Wilts perfectly and adds vibrant, garden-fresh color.
• Lemon Juice: Brings brightness that balances all those deep, savory notes.
• Fresh Parsley & Cilantro: Finish things off with fresh, herbaceous lift.
• Frozen Peas: Sweet and plump, they round out the green theme and pop in your mouth.
• Eggs: Poach right in the greens for that signature molten yolk.
• Feta Cheese: Crumbly, tangy, and oh-so-satisfying as the final flourish.
• Kosher Salt & Black Pepper: Just a pinch unlocks and amplifies every flavor.

Variations

This is your kitchen—make Green Goddess Shakshuka your own! It’s a forgiving, flexible recipe that plays well with whatever fresh veggies, herbs, or spices you love (or have on hand). Let your mood and pantry inspire creative twists.

• Swap the greens: Kale, Swiss chard, or even a bit of arugula can stand in for spinach, adding unique depth or slight bitterness.
• Add more veggies: Try zucchini ribbons, asparagus tips, or chopped bell pepper for extra color and crunch.
• Dairy-free delight: Skip the feta or use a plant-based crumble for a totally vegan experience (just omit the eggs or replace with tofu, if desired).
• Herb swap: Basil or dill can step in for parsley or cilantro if they’re more your style.
• Bring on the heat: Amp up the harissa, add fresh chili slices, or toss in a pinch of cayenne for a spicier shakshuka.

How to Make Green Goddess Shakshuka

Step 1: Sauté the Aromatics

Start by heating your olive oil in a large non-stick skillet over medium heat. Add the chopped green onions, leeks, and celery, letting them sizzle gently until the leek softens and just starts to release its sweet fragrance. You’re building a flavor base that will make all those greens shine.

Step 2: Spice It Up

Add the minced garlic, cumin, smoked paprika, and harissa to the pan. Stir everything together for about a minute, letting the spices bloom so your kitchen smells absolutely irresistible.

Step 3: Greens Galore

Toss in the baby spinach, lemon juice, chopped parsley, and cilantro. Cook, stirring, until the greens collapse into a delicate, deeply colored tangle (about 2 minutes). Their flavors and aromas will deepen as they mingle with the spices.

Step 4: Add Peas and Simmer

Pour in the frozen peas and bring the mixture back to a gentle simmer. The peas will plump up quickly, adding texture and bursts of sweetness—all while maintaining that signature, vibrant green pop.

Step 5: Create Wells and Poach the Eggs

Use a spoon to make shallow wells in the greens and crack an egg into each one. Partially cover the pan and gently poach the eggs for about 5 minutes, just until the whites are set but the yolks are still perfectly runny (or longer if you like them firmer).

Step 6: Finish and Serve

Remove the pan from the heat. Scatter the crumbled feta over the entire dish, then season with kosher salt and a few cracks of black pepper. Serve Green Goddess Shakshuka right in the pan while everything is warm and inviting!

How to Serve Green Goddess Shakshuka

Garnishes

For maximum appeal, shower your Green Goddess Shakshuka with extra chopped parsley, cilantro, or even a touch of dill. A sprinkle of sumac or za’atar can add an earthy, citrusy finish. And don’t overlook a final drizzle of olive oil to make those greens glisten!

Side Dishes

This dish is practically begging for warm, crusty bread—think a thick slice of sourdough or pillowy pita to soak up every last drop of sauce and runny yolk. If you want to round out the meal, a crisp side salad or fresh fruit makes for a stunning accompanying plate.

Creative Ways to Present

For a show-stopping presentation, try serving Green Goddess Shakshuka directly in your skillet or transfer it to mini cast iron pans for personal servings. Or, spoon it generously over cooked grains—like quinoa or farro—for a heartier lunch bowl. For brunch parties, serve it family style atop a pretty wooden board surrounded by your favorite dippers.

Make Ahead and Storage

Storing Leftovers

If you have extra Green Goddess Shakshuka, scoop it into an airtight container once cooled (eggs and all). It’ll keep happily for up to 3 days in the refrigerator. It’s perfect for lunchboxes or an easy snack later in the week!

Freezing

While greens and eggs aren’t always best friends with the freezer, you can absolutely freeze just the veggie base. Leave out the eggs, cool the mixture, then freeze in portions. When you’re ready, simply defrost, reheat in a pan, and add fresh eggs as you finish the dish.

Reheating

To reheat, warm the shakshuka over low heat on the stovetop until heated through. For best results, avoid the microwave, which can overcook the eggs; if you do use it, cover the dish and check often. Add an extra sprinkle of fresh herbs just before serving to revive that “just-cooked” flavor.

FAQs

Final Thoughts

This Green Goddess Shakshuka is my go-to whenever I crave something wholesome, easy, and bursting with fresh, bright flavor. I can’t wait for you to experience how magical simple greens and eggs can be when cooked with love—give it a try, and I promise it’ll earn a spot in your regular kitchen lineup!

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