Green Shakshuka
This Green Shakshuka is a fresh, vibrant twist on the classic dish, made with leafy greens, herbs, warm spices, and gently poached eggs. Light yet comforting, it’s a one-skillet, vegetarian meal perfect for breakfast, brunch, or an easy weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium leek or onion thinly sliced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon red pepper flakes optional
- 1 medium zucchini diced small
- 6 –8 cups leafy greens spinach, kale, Swiss chard, or mix, chopped
- ¼ –½ cup vegetable broth
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper
- 4 –6 eggs
- ¼ cup fresh herbs parsley, cilantro, dill, or mix, chopped
Instructions
- Heat olive oil in a wide skillet over medium heat.
- Add leeks or onion and cook 4–5 minutes until soft and translucent.
- Stir in garlic, cumin, coriander, and red pepper flakes. Cook 30 seconds until fragrant.
- Add diced zucchini and cook 2–3 minutes until slightly softened.
- Add greens and vegetable broth. Stir until greens are wilted.
- Season with salt and pepper and simmer 5 minutes, allowing excess moisture to cook off.
- Use a spoon to make small wells in the greens and crack eggs into each well.
- Cover skillet, reduce heat to low, and cook 5–7 minutes, until egg whites are set and yolks are to your liking.
- Remove from heat, sprinkle with fresh herbs, and drizzle with olive oil before serving.
Notes
- Simmer uncovered briefly if greens release too much liquid.
- Eggs continue cooking after removing from heat—pull early for soft yolks.
- The green base can be made ahead and eggs added just before serving.