This Green Shakshuka is a vibrant vegetarian breakfast or brunch dish that’s nutritious, satisfying, and simple to prepare. Swap in your favorite greens for a fresh twist on the classic Middle Eastern shakshuka. It’s ideal for a family breakfast, a relaxed weekend brunch, or a meatless Monday meal.
You may also enjoy a more traditional tomato-based shakshuka with feta cheese or a loaf of homemade whole wheat bread served alongside.
This green version of shakshuka replaces the tomato base with a creamy, herb-forward mixture. The pan is filled with sautéed leeks, tender kale, sweet peas, bright herbs and a touch of yogurt or sour cream, then topped with gently poached eggs. The result is a wholesome, flavorful skillet that feels both familiar and new.
Serve it with warm bread, pita, or a simple grain like rice or quinoa for a more substantial meal. It also makes a convenient dish to prep ahead and reheat for busy mornings.
Why you will love it
- Healthy and nutrient-dense: Packed with leafy greens, herbs and protein from eggs, this is a nourishing start to the day.
- Quick and easy: From start to finish the skillet comes together in about 25–30 minutes.
- Versatile and flavorful: Mild spices, herbs and a creamy base balance the eggs and vegetables for a satisfying breakfast or brunch.
Ingredients you will need
- Olive oil
- Eggs
- Greens: chopped kale (or spinach), sliced leek, frozen peas
- Garlic, minced
- Fresh coriander (cilantro), roughly chopped, reserve some leaves for garnish
- Fresh mint, leaves picked and roughly chopped, reserve a few for garnish
- Sour cream or plain Greek yogurt
- Lime juice (or lemon)
- Ground cumin
- Salt and pepper
How to make Green Shakshuka
- Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add the minced garlic and 1 teaspoon ground cumin, and sauté briefly until fragrant.
- Add the sliced leek and about 1½ cups thawed frozen peas. Cook, stirring frequently, for about 4 minutes to soften the vegetables.
- Stir in 3 cups chopped kale, the chopped coriander and mint. Season with salt and pepper. Continue cooking for 3–4 minutes until the kale wilts and the mixture is well combined.
- Lower the heat and stir in 3/4 cup sour cream or Greek yogurt and 1 tablespoon lime juice. Mix to coat the greens evenly.
- Use the back of a spoon to make four small wells in the greens. Crack one egg into each well and season the eggs with a pinch of salt.
- Cover the pan and cook on low heat until the eggs reach your preferred doneness — about 5–8 minutes for runny yolks, longer for fully set yolks.
- Garnish with reserved coriander and mint leaves before serving. Enjoy warm.
Recipe notes and tips
- Veggie swaps: If you prefer other greens, use spinach, Swiss chard or thinly sliced zucchini in place of kale and peas.
- Make sure the vegetables are tender before adding the eggs so the skillet finishes evenly.
- Keeping the pan covered traps steam and cooks the eggs without browning or drying the greens.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or briefly in the microwave.
Frequently asked questions
Yes. Leftover shakshuka reheats well. You can warm it briefly in the microwave or reheat gently on the stovetop in a skillet with a little water or oil to prevent drying. If eggs are already cooked, shorten heating time to avoid overcooking.
Stored in a tightly sealed container, shakshuka will keep in the refrigerator for about 3–5 days. For best texture, reheat carefully and avoid prolonged high heat.
Absolutely. Shakshuka can be enjoyed warm or at room temperature the next day, making it a convenient option for meal prep.
What to serve with Shakshuka
Shakshuka is traditionally a breakfast or brunch staple. Serve it with whole-grain toast, pita, naan, or crackers. For a heartier dinner, pair it with rice, quinoa or grits and a simple salad such as a chickpea salad. Roasted vegetables, hummus or roasted potatoes also make excellent accompaniments.
Shakshuka toppings
Customize your shakshuka with toppings you enjoy. Popular options include:
- Feta cheese
- Olives
- Greek yogurt or labneh
- Cilantro
- Sliced onions or pickled onions
- Pesto (works especially well on green shakshuka)
- A squeeze of lemon or lime
- Hot sauce or chili flakes
More breakfast recipe ideas
- Baked zoodle egg nests
- One-pan egg and veggie breakfast
- Keto deviled eggs
- Baked avocado egg
- Garden veggie frittata
- Easy crustless quiche
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Easy Green Shakshuka Recipe
Author: Rena Awada
Servings: 4
Prep: 10 mins | Cook: 15 mins | Total: 25 mins
Ingredients
- 1 tablespoon olive oil
- 4 large eggs
- 3 cups chopped kale (or spinach)
- 1 leek, washed and sliced
- 1½ cups frozen peas, thawed
- 2 garlic cloves, minced
- Small bunch coriander (cilantro), roughly chopped, reserve some for garnish
- Small bunch mint, leaves picked and roughly chopped, reserve some for garnish
- ¾ cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
Optional toppings
- Cilantro, sliced avocado, jalapeños, and feta (as desired)
Instructions
- Heat the oil in a large frying pan over medium heat. Add the garlic and cumin and sauté until fragrant.
- Add the sliced leek and peas, stirring frequently for about 4 minutes.
- Stir in the kale, coriander and mint. Season with salt and pepper and continue to cook until the kale wilts, about 3–4 minutes.
- Reduce heat to low and stir in the sour cream or yogurt and lime juice, coating the greens evenly.
- Make four wells in the greens and crack an egg into each well. Season the eggs with a pinch of salt.
- Cover the pan and cook on low until the eggs are done to your liking. Garnish with reserved herbs and serve.
Notes
- Substitute other greens like spinach or chard if preferred.
- Ensure vegetables are cooked through before adding eggs to achieve even cooking.
- Cover the pan to steam the eggs gently and avoid overcooking the vegetables.
- Leftovers keep in an airtight container in the fridge for up to 3 days.
Nutrition (approx.)
Calories: 221 kcal | Carbohydrates: 18 g | Protein: 17 g | Fat: 10 g | Fiber: 3 g | Vitamin A: 6113 IU | Vitamin C: 86 mg
Nutrition information is automatically calculated and should be used as an approximation.