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Green Shakshuka Recipe
4.9 from 94 votes

Green Shakshuka Recipe

Green Shakshuka features a vibrant mix of sautéed Brussels sprouts, kale, spinach, and spices gently cooked before eggs are poached directly in the pan. The combination yields a hearty, vegetable-rich base with tender greens and a touch of heat from Aleppo pepper. Poaching eggs on top creates a satisfying dish with runny yolks that enrich the greens. It’s a nutritious and colorful meal showcasing less common shakshuka variations.

Prep Time
10 mins
Cook Time
30 mins
Servings: 4 people
Calories: 2296 kcal
Course: Breakfast
Cuisine: Mediterranean

Ingredients

  • ¼ cup extra virgin olive oil more for later
  • 8 ounces Brussels sprouts trimmed and thinly sliced
  • kosher salt
  • ½ red onion finely chopped, large
  • 3 garlic minced, cloves
  • 1 kale thick veins and stems removed, chopped, large bunch (8 ounces
  • 2 cups spinach baby, about 2.5 ounces
  • 1 tsp Aleppo pepper (or ½ tsp crushed red pepper flakes)
  • 1 tsp Coriander
  • ¾ tsp cumin
  • lemon juice of ½ lemon
  • 4 egg large
  • 1 green onion trimmed and chopped, both white and green parts
  • parsley fresh, handful, for garnish
  • feta cheese crumbled, for garnish

Instructions

    Cup of Yum
  1. In a 10-inch pan or skillet with a lid, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the sliced brussels sprouts and sprinkle with a dash of kosher salt. Cook for about 5 to 6 minutes, tossing occasionally until they soften and gain some color (I like a little bit of char).
  2. Reduce the heat to medium. Add the onions and garlic, and cook, tossing regularly for 3 to 4 minutes until softened (don’t let the garlic burn though, manage the heat as you need to).
  3. Add the kale and toss for 5 minutes until it wilts a little (you may have to add it to the pan in stages). Add the spinach and toss to combine. Season with a pinch of kosher salt.
  4. Add the spices and toss to combine. Add ½ cup of water. Turn the heat to medium-low. Cover and let cook for about 8 to 10 minutes until the kale has completely wilted. Stir in the lemon juice.
  5. Using a spoon, make 4 wells. Crack an egg into each well and season each egg with a bit of salt. Cover the pan and cook for another 4 minutes or until the eggs have settled to your liking (I like a runny yoke).
  6. Remove from the heat. Add another drizzle of extra virgin olive oil if you like. Garnish with the fresh green onions, parsley and some creamy feta. Serve immediately with your favorite bread or warm pita.

Notes

  • Substitute collard greens or Swiss chard for kale and spinach if preferred.
  • Add diced zucchini or blanched broccoli florets for extra texture and variety.
  • Mix in harissa paste before adding eggs to increase heat and depth of flavor.
  • Complete the dish with a sprinkle of nutty dukkah to add a crunchy Egyptian-inspired finish.
  • Cook the green mixture in advance and refrigerate; reheat gently and add eggs when ready to serve.
  • Store leftovers in a covered container in the refrigerator for up to 2 days.

Nutrition Information

Calories 229.6kcal (11%) Carbohydrates 9.8g (3%) Protein 9g (18%) Fat 18.2g (28%) Saturated Fat 3.3g (17%) Cholesterol 163.7mg (55%) Sodium 96.4mg (4%) Potassium 464mg (10%) Fiber 3g (12%) Vitamin A 3525.1IU (71%) Vitamin C 71.8mg (80%) Calcium 98.6mg (10%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 2296

% Daily Value*

Calories 229.6kcal 11%
Carbohydrates 9.8g 3%
Protein 9g 18%
Fat 18.2g 28%
Saturated Fat 3.3g 17%
Cholesterol 163.7mg 55%
Sodium 96.4mg 4%
Potassium 464mg 10%
Fiber 3g 12%
Vitamin A 3525.1IU 71%
Vitamin C 71.8mg 80%
Calcium 98.6mg 10%
Iron 2.6mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.