Green Shakshuka
Eggs nestled in a bed of sautéed greens, herbs, and tangy feta — a fresh, vibrant twist on the classic red shakshuka.
Details
Ingredients
- 4 large eggs
- 2 cups fresh spinach
- 1 cup kale, roughly chopped
- 4 green onions, sliced
- 2 cloves garlic, minced
- 1/2 cup fresh herbs (dill, parsley, cilantro)
- 1 jalapeño, seeded and diced
- 2 tbsp olive oil
- 1/2 cup crumbled feta cheese
- 1/2 tsp cumin
- Salt and pepper
- Crusty bread and lemon wedges, for serving
Instructions
- 1
Heat olive oil in a skillet over medium heat. Sauté green onions and jalapeño for 2 minutes.
- 2
Add garlic and cumin. Cook 30 seconds.
- 3
Add spinach, kale, and fresh herbs. Cook for 2-3 minutes until wilted. Season with salt and pepper.
- 4
Make 4 wells in the greens. Crack an egg into each. Scatter feta around the eggs.
- 5
Cover and cook for 5-7 minutes until egg whites are set but yolks are still runny.
- 6
Serve with crusty bread and lemon wedges.
About This Recipe
A verdant spectacle that reimagines a beloved culinary tradition, Green Shakshuka offers a refreshing departure from its iconic red counterpart. While classic shakshuka, with its rich tomato and pepper base, holds a cherished place in Middle Eastern and North African breakfast tables, this vibrant green version celebrates the earthiness and brightness of leafy greens. It’s a testament to culinary adaptability, evolving from North African roots to become a breakfast or brunch staple across the Levant, now finding new expression in a garden of spinach and kale. What makes this rendition truly special is its incredible freshness and lighter profile; the eggs are gently nestled into a fragrant bed of sautéed greens, garlic, green onions, and fresh herbs, brightened by a hint of jalapeño and tangy feta. Key techniques involve building a flavorful, tender base for the eggs, ensuring the greens are perfectly wilted but not overcooked, and poaching the eggs just until the whites are set and yolks remain wonderfully runny. The abundance of fresh dill, parsley, and cilantro is non-negotiable, infusing the dish with an aromatic complexity that elevates every bite. This dish offers endless versatility; consider adding other tender greens like Swiss chard or mustard greens, or even a handful of frozen peas for a touch of sweetness. Serve it piping hot, directly from the pan, with warm, crusty bread to scoop up every last drop of the rich yolk and herby greens, and a squeeze of fresh lemon to brighten the flavors further.
Tips & Tricks
- • To achieve perfectly cooked eggs, make sure the green base is simmering gently before you crack them in. Cover the pan immediately and cook over low heat until the whites are set but the yolks are still wonderfully runny, which typically takes 5-7 minutes depending on your preferred doneness.
- • For an alternative green base, you can substitute the kale with an equal amount of Swiss chard or even a mix of collard greens for a slightly different texture and flavor profile. If you're not a fan of feta, crumbled goat cheese or even a sprinkle of grated Parmesan can offer a pleasant tang and creaminess.
- • The green base of this shakshuka can be prepared a day in advance and stored in an airtight container in the refrigerator. When ready to serve, gently reheat the base in a skillet, then make wells and crack in the fresh eggs, cooking as directed for a quick and impressive meal.
- • Elevate your Green Shakshuka by serving it alongside a simple side salad of thinly sliced cucumbers and ripe tomatoes, dressed with a light lemon-tahini dressing. The crisp freshness of the salad provides a lovely contrast to the warm, rich shakshuka.
Nutrition Facts
Per serving (approximate)