Imagine starting your day with a skillet of vibrant greens, perfectly poached eggs, and a drizzle of aromatic herb oil that transforms your breakfast into a feast for both the eyes and palate. Green shakshuka takes the traditional tomato-based North African dish and gives it a fresh, verdant makeover that’s packed with nutrients and bold flavors. This one-pan wonder is not just Instagram-worthy with its stunning colors, but it’s also incredibly satisfying and adaptable to whatever greens you have on hand.
While red shakshuka has gained worldwide popularity in recent years, this green version deserves just as much attention. The combination of sautéed spinach, kale, and Swiss chard creates a luscious bed for eggs to nestle in, while the homemade herb oil adds a luxurious finishing touch that elevates the entire dish. Whether you’re serving it for a lazy weekend brunch or a quick weeknight dinner, this green shakshuka will impress everyone at your table and leave them scraping the skillet for more.
The beauty of this green shakshuka lies in its versatility. Don’t have kale? Use more spinach. Can’t find Swiss chard? Collard greens work beautifully too. The herb oil can be customized based on what’s growing in your garden or available at the market. This adaptability makes it a perfect dish for any season, though it particularly shines in spring and summer when fresh herbs are abundant. And unlike its tomato-based counterpart, the green version offers a more delicate flavor profile that lets the individual ingredients sing.
What makes this dish truly special is the contrast between the silky, wilted greens and the perfectly set eggs with their runny yolks that create a natural sauce when broken into. The herb oil adds another dimension with its bright, fresh flavor that cuts through the richness of the eggs. A sprinkle of tangy feta cheese and some crusty bread on the side are all you need to complete this meal. Let’s dive into how to create this nutritional powerhouse that’s as good for your body as it is pleasing to your taste buds.
Green Shakshuka with Herb Oil
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Shakshuka:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño or serrano pepper, seeded and finely chopped (optional for heat)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 2 cups spinach, roughly chopped
- 2 cups kale, stems removed and roughly chopped
- 1 cup Swiss chard, stems removed and roughly chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh dill, chopped
- Zest and juice of 1 lemon
- 1/2 cup vegetable or chicken broth
- 6 large eggs
- 1/2 cup crumbled feta cheese
- Salt and freshly ground black pepper to taste
For the Herb Oil:
- 1/2 cup extra virgin olive oil
- 1/4 cup mixed fresh herbs (such as parsley, cilantro, dill, and mint)
- 1 small garlic clove
- Zest of 1/2 lemon
- Pinch of red pepper flakes
- Salt to taste
For Serving:
- Crusty bread or pita
- Extra herbs for garnish
- Lemon wedges
Instructions
For the Herb Oil:
- Combine all herb oil ingredients in a food processor or blender.
- Pulse until herbs are finely chopped and incorporated into the oil, but not completely smooth.
- Transfer to a small bowl and set aside.
For the Shakshuka:
- Heat olive oil in a large skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes.
- Add garlic and jalapeño (if using) and cook for another minute until fragrant.
- Stir in cumin, coriander, and cardamom, cooking for 30 seconds to toast the spices.
- Add all the greens in batches, allowing them to wilt slightly before adding more.
- Once all greens are wilted, add fresh herbs, lemon zest, and lemon juice. Stir to combine.
- Pour in the broth and simmer for about 5 minutes until the greens are tender and most of the liquid has evaporated.
- Use a spoon to create 6 wells in the greens mixture. Crack an egg into each well.
- Cover the skillet and cook on low heat for 5-7 minutes, or until the egg whites are set but the yolks are still runny (or longer if you prefer firmer yolks).
- Remove from heat, sprinkle with crumbled feta cheese, and drizzle with the prepared herb oil.
- Season with additional salt and pepper if needed.
To Serve:
- Garnish with additional fresh herbs.
- Serve immediately with crusty bread or pita and lemon wedges on the side.
Recipe Notes
This green shakshuka is extremely versatile. Feel free to experiment with different combinations of greens based on what’s available or in season. Arugula adds a nice peppery note, while beet greens bring a sweet earthiness. You can also adjust the spice level by increasing or decreasing the amount of jalapeño or adding a pinch of crushed red pepper flakes for heat.
The herb oil makes more than you’ll need for this recipe, but it’s a delicious condiment to have on hand. Drizzle it over grilled vegetables, use it as a bread dip, or toss it with pasta for a quick meal. It will keep in the refrigerator for up to a week, though the vibrant green color may fade slightly. Just bring it to room temperature before using, as the olive oil may solidify when chilled.
If you’re meal prepping, you can prepare the greens mixture ahead of time and refrigerate it for up to two days. When you’re ready to eat, simply reheat the mixture in a skillet, create wells, and add the eggs. This makes green shakshuka an excellent option for busy weekday mornings when you want something nutritious without spending too much time in the kitchen.
While traditional shakshuka is often served for breakfast, this green version makes a satisfying meal any time of day. For a heartier dinner option, add a can of drained chickpeas to the greens mixture for extra protein and texture. You can also sprinkle some toasted pine nuts or pumpkin seeds on top for added crunch and nutritional benefits.
The beauty of shakshuka lies in its communal nature. Serve it directly from the skillet placed in the center of the table, allowing everyone to dig in and soak up the flavorful sauce with bread. This shared experience makes green shakshuka perfect for weekend brunches with friends or family gatherings. The vibrant colors and aromatic herbs are sure to impress your guests and leave them asking for the recipe.
With its perfect balance of protein from the eggs, vitamins and minerals from the greens, and healthy fats from the olive oil, this dish is as nutritious as it is delicious. The next time you’re looking for a way to incorporate more greens into your diet without sacrificing flavor, turn to this green shakshuka. Your taste buds—and your body—will thank you for it.