Green Shakshuka

What if we reimagined traditional, tomato-based shakshuka with another vegetable in mind? This green shakshuka recipe answers that question. It’s a hearty skillet of vegetables and four kinds of greens seasoned with garlic and lemon zest. Nestled into the silky leaves, the eggs are steamed until they’re cooked to perfection. It’s an easy vegetarian dish that will work just as well for lunch or dinner as it does for breakfast.

What is shakshuka?

Traditional shakshuka is a dish of eggs cooked gently in a richly spiced sauce of tomatoes and bell peppers. It’s a staple dish of Tunisian, Libyan, Algerian and Moroccan cuisines that’s eaten widely throughout Northern Africa, the Middle East and the Mediterranean.

Ingredients for Green Shakshuka

• Olive oil: The primary fat for cooking both the eggs and the greens, olive oil contributes its own rich, grassy flavor.
• Brussels sprouts, kale, baby spinach and parsley: A wealth of four types of greens adds loads of flavors and texture to this green shakshuka recipe. Add them to the pan in order of how long they take to soften: Brussels sprouts to start, then the kale, and finally the spinach and parsley to just wilt slightly before adding the eggs.
• Green pepper: Sweet peppers are a frequent addition to traditional shakshuka. Keep the color story the same by using green peppers, or substitute red, yellow or orange if you’d like a color contrast.
• Chicken or vegetable broth: Broth stands in to give this green shakshuka some of the moisture tomatoes typically contribute to the original version.
• Garlic: Garlic goes so well with cooked greens, and its the primary seasoning for this green shakshuka.
• Eggs: It wouldn’t be shakshuka without eggs. This recipe is proportioned for four of them.
• Feta cheese: A sprinkling of crumbled feta on top of the shakshuka softens slightly as the eggs cook. Use French, Bulgarian or Greek feta for the silkiest result, as these are made from goat and sheep’s milk. American feta brands, made from cow’s milk, will have a slightly firmer texture. Any of them will work fine!
• Lemon zest: A little kiss of lemon zest on top of the eggs adds a bright note of citrus. Feel free to add a squeeze of lemon juice to the pan too, if you like.

Directions 

Step 1: Cook the greens

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In a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts, green pepper and 1/2 teaspoon of the salt, then cook and stir until lightly browned, 10 to 12 minutes. Add 2 tablespoons of broth and the garlic, then cook for one minute longer. Working in batches, if needed, add the kale, spinach and parsley, then cook and stir until they’re wilted, three to four minutes. Stir in the remaining 2 tablespoons broth and 1/2 teaspoon salt.

Step 2: Add the eggs

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Green Shakshuka Variations

• Add some spice: Traditional shakshuka is often seasoned with herbs and spices such as ground cumin or coriander in addition to the garlic. Either would be a delicious addition to this green version.
• Make it creamy: Add a few spoonfuls of whole milk yogurt, labneh or skyr to the broth to make a creamy version of this green shakshuka recipe that recalls cilbir, Turkish poached eggs with garlic yogurt, as well as creamed spinach.
• Change out the greens: Swap collard greens for the kale, Swiss chard or beet greens for the spinach, or cilantro for the parsley—all will work!
• Add some meat: Sizzle bits of leftover roast lamb or beef along with the Brussels sprouts and peppers.

How to Store Green Shakshuka

If you have leftovers, allow them to cool, then store them in an airtight container in the refrigerator for up to three days. Upon reheating, the eggs will have more of a hard-cooked texture, but the flavors will still be good!  If you have finished the eggs and have leftovers of the greens, you can either enjoy it again as a vegetable side dish, or you can rewarm it in the skillet and add fresh eggs for a second round.

Can you make green shakshuka ahead of time?

As with most cooked-egg dishes, green shakshuka really is best the moment its finished. The best way to make this green shakshuka ahead of time is to partially cook the firm ingredients, but add the greens and the eggs just before serving. This ensures that the greens don’t overcook and turn drab, and the eggs are tender and hot when you’re ready to serve.

Green Shakshuka Tips

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What if I don’t have a lid for the skillet?

Covering green shakshuka with a lid is an important technical step in the recipe, as it captures the steam from the greens to gently cook the tops of the eggs. If you don’t have a lid for your skillet, you can approximate this step by covering the pan with a thick layer of foil or laying a rimmed baking sheet right on top of the skillet so it comes into contact with the edge of the pan. Do use caution when its time to remove it—the pan will be hot!

Can you add more eggs?

Yes, you can add as many eggs to this green shakshuka as you can comfortably fit into the pan. Using a larger wider skillet will make this easier. If you want to double the batch, plan to do it in two skillets for the best results.

What should you serve with green shakshuka?

This is such a righteous dish, loaded with vegetables and healthy fats and protein. All it needs is a little crusty bread or pita! It would be delicious with something sweet afterward, and perhaps a glass of refreshing Moroccan mint tea.