Green shakshuka, what?! My Moroccan Shakshuka is not only one of my most popular recipes, it's also one of my favorites. But this recipe takes everything awesome from that recipe, and adds a ton more greens and nutrients to elevate the dish even more!
This post contains helpful tips and tricks! If you're in a rush, please use the "Jump to Recipe" link!
This post might contain affiliate links. If you click on those and make a purchase, I earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
💭 Why you'll love this recipe
You already know how much I love shakshuka, but green shakshuka takes it up a notch. Shakshuka literally means to mix things up, and we'll do plenty of that with this dish.
- Quick and convenient: The whole recipe comes together in just under 45 minutes, and is perfect for a lazy brunch or even as breakfast for dinner
- Loaded with nutrients: This recipe is packed with proteins as well as nutrients from all the green vegetables you just threw into the dish
- Versatile, great for make-ahead: Most of my shakshukas are "clear the fridge" recipes. You can throw in whatever you have in the fridge into this recipe, and also make the base ahead of time for when you need it in a pinch.
📋 Ingredients and notes
You'll need a shallots, a hearty portion of greens, eggs, and some spices for this recipe.
Notes and substitutions:
- Greens: I use shaved Brussels sprouts, spinach, tomatillos and jalapenos for a bit of heat in my recipe and top off with avocados for creaminess. But you can also use swiss chard, kale, tomatillos (in the summer!) or even zucchini for the greens
- Eggs: I love to use pasture raised eggs in my shakshuka, but if you're vegan, an egg replacement like Just Egg or chickpeas and tofu also work great in this recipe.
- Spices: I use cumin and red chili powder for adding an extra boost of flavor, but you can actually season this to your taste (or just use salt if you want something super simple!)
- Garnishes: I use feta cheese as a garnish along with cilantro and avocados, but you can leave these off if you don't have them on hand (or replace with cotija / goat cheese)
🥘 How to make green shakshuka
This whole process is similar to my traditional shakshuka - you first cook the greens, crack the eggs into the base and cook it, and finish off with some excellent garnishes.
Cook the greens
We're using a couple of different greens. So, I start by sautéing shaved Brussels sprouts in a bit of olive oil. Once the sprouts get to a nice brown color (typically 10 minutes), I add shallots and garlic to the skillet (taking care not to burn them!)
Then, I add the tomatillos and let the juices deglaze the skillet. Finally, I add the spinach to let them wilt (typically 2-3 minutes for baby spinach). Once they're all cooked, I add salt, coriander, cumin, and red pepper flakes. Give it a good stir and let the aromas settle in.
Cook the eggs in the base
I first add a little water to create steam in the base (just a couple tablespoons). Then, after making a few wells in the base, I crack my eggs into those holes (one at a time). I cook on low to medium heat, typically uncovered, and wait for the whites to settle. If you want it to cook faster, or the yolks to set more, you can also cover the skillet. Your green shakshuka is pretty much done at this point!
Garnish and serve hot, with flatbread
You can choose to serve the shakshuka as is from the previous step. But I typically love to add some crumbled feta or goat cheese along with some fresh parsley or cilantro to amp up the herby flavors. To give it a creamy touch, I sometimes add a couple of slices of avocado to the mix. Who can resist that?!
🍴 Storage and serving suggestions
This recipe, as written, makes just three servings. If you have a small enough pan, you can definitely downsize it to make shakshuka for one person or two. I don't recommend storing the shakshuka once you've cracked the eggs in it. However, you can make the base ahead of time and freeze that for up to a month (in a freezer safe container). Then, when you want to eat it, just warm up the base, crack the eggs, and cook that.
If you like this shakshuka recipe, check out my other healthy breakfast ideas:
Did you make this recipe?! ⭐⭐⭐⭐⭐
Please leave a comment and a star rating and let me know how it went! We love hearing from you, thank you so much
- 3 tablespoons olive oil
- 2 shallots, medium
- 8 oz Brussels sprouts, trimmed, shaved or thinly sliced
- 8 oz baby spinach, packed
- 2 tomatillos, chopped
- 2 garlic cloves, minced
- 1 teaspoon coriander
- 2 teaspoons kosher salt, divided
- ½ teaspoon cumin
- ½ teaspoon red pepper flakes, substitute Aleppo pepper if you have some!
- 2 tablespoons feta cheese, crumbled, substitute goat cheese
- 5 eggs, large
- Heat a medium skillet and add olive oil to it. Sauté the Brussels sprouts in the skillet until they reach a golden brown color (roughly 8 to 10 minutes)
- Now, add finely diced shallots and minced garlic and give it a good mix, taking care not to burn them. Sauté for about 2-3 minutes until aromatic.
- Add chopped tomatillos to the skillet to deglaze it, and allow to cook through for about 2-3 minutes. Add 1 teaspoon of salt at this stage and give it a good mix
- Add baby spinach to the skillet and stir well to combine with other ingredients. Cook down for about 2-3 minutes until the spinach wilts. Add the rest of the salt, cumin, coriander and red pepper flakes along with 1-2 tablespoons of water at this stage to create steam and mix well.
- Create six small indents in the base with the back of a spoon. Crack an egg into each indent, taking care not to break the yolk. Cook the eggs on low-medium heat for about 8-10 minutes to set the whites. Shakshuka is typically served with runny yolks, but you can cook the eggs to your liking if you prefer them a different way. Note: If you want to cook the shakshuka faster, cover the skillet with a lid to create steam.
- Garnish with some sliced avocados, crumbled feta cheese, and a few sprigs of fresh parsley or cilantro. Serve hot with flatbread of choice!
- You can use a wide variety of other greens in this dish - kale, collard greens, zucchini, finely chopped broccoli - all fair game!
- I suggest not using cast iron skillets for shakshuka (though it looks very Instagram worthy!) - cast iron (especially the ones that are not enameled) can be impacted by the acid from the tomatillos (or tomatoes in the case of regular shakshuka). Stainless skillets work best, I've found (though you can use enameled cast iron!)
- To mix up the spices, you can also add Aleppo pepper (which is quite spicy!) or other warm spices of your choice. To lighten it up a bit, you can serve this with some fresh yogurt or a raita!