Easy Green Shakshuka Recipe

Green shakshuka is the cozy, green-on-green cousin to the classic tomato version—think silky sautéed spinach, herbs, and peppers blended into a garlicky, emerald sauce with eggs nestled on top, cooked just until the whites set and the yolks are runny. It’s bright, savory, and satisfying without feeling heavy. I make it when I want something that feels fancy but takes less than 30 minutes and uses what’s already hanging out in the crisper. If you love big herby flavors, lemon, and a little heat, this one’s going to hit.

My little family loves this so much it’s become that thing I can pull off even on “we have no food” nights. My husband swore he hated “runny eggs” (direct quote) and now he nudges me to make green shakshuka for dinner at least once a week. The kid dunks toast like it’s a job. Last week I made it at 9 p.m. in pajamas, standing at the stove, eating right out of the pan, because we are who we are.

How to Make It

Grab a big skillet—nonstick or cast iron works. Heat 1–2 tablespoons olive oil over medium. Toss in 1 small chopped onion and a good pinch of salt. Let it get soft and a tiny bit golden, like 5 minutes. Add 2–3 minced garlic cloves and 1 chopped poblano (or half a jalapeño if you like it spicier). Stir until the kitchen smells amazing.

Here’s the green team: about 3 packed cups spinach, 1 cup cilantro leaves, 1/2 cup parsley, and a handful of kale if you’ve got it (roughly 1 cup chopped, stems stripped). Don’t overthink it. If you’ve only got spinach and cilantro, you’re fine. I usually pulse the herbs/greens in a blender with 1/2 cup veggie broth until it’s a loose, bright puree. If it won’t blend, splash in more broth or a bit of water. You’re not making a smoothie—just helping things along.

Back to the pan: sprinkle in 1/2 teaspoon ground cumin and 1/2 teaspoon ground coriander (and a pinch of smoked paprika if you want that cozy edge). Pour in your green puree. Let it simmer 3–5 minutes until it deepens a shade and thickens slightly. If you want it creamy, stir in 2–3 tablespoons cream, coconut milk, or plain yogurt. Taste. Salt, lemon juice (start with 1/2 a lemon), and black pepper until it sings.

Make 4–6 little wells with your spatula. Crack in the eggs. Reduce heat to medium-low, cover, and let them steam until whites are just set and yolks are how you like them—usually 5–7 minutes for jammy. If the sauce starts bubbling too hard, drop the heat. No hard-boiled surprises today.

Finish with crumbled feta, sliced scallions, and more herbs. Swipe a piece of toast through and try not to burn your tongue. I fail at that part every time.

✔Ingredient Notes

– Spinach (and friends): Baby spinach melts right in; mature spinach or kale needs an extra minute. If using kale, strip the stems unless you like to chew… a lot.
– Herbs (cilantro/parsley): This is where the flavor lives. Cilantro-haters can go heavy on parsley and add basil or mint. Don’t skip a fresh squeeze of lemon—it wakes everything up.
– Poblano or Jalapeño: Poblano = mellow, jalapeño = spicy. Remove the seeds if you’re worried. I leave some in because I like chaos.
– Garlic + Onion: If the garlic browns, it’ll taste bitter. Pull the pan off heat for a sec and keep going—no one’s grading you.
– Spices (cumin/coriander): Warm and earthy. Toast them in oil for 30 seconds if you remember—tiny move, big payoff.
– Liquid (broth/water): Helps the greens blend. Too thick? Add a splash. Too thin? Simmer it down for a minute.
– Eggs: Use very fresh if you can; they hold together better. Cracking into a small bowl first saves you from fishing out shell shards. Ask me how I know.
– Feta/Yogurt/Cream: Feta gives salty tang. A spoon of yogurt or a splash of cream makes it lush. Dairy-free? Skip it or use a coconut-milk drizzle.

✔Recipe Steps

1. Sauté onion in olive oil with a pinch of salt until soft and lightly golden, 5 minutes.
2. Stir in garlic and chopped poblano/jalapeño; cook until fragrant, 1 minute.
3. Blend spinach, cilantro, parsley (and kale if using) with vegetable broth to a pourable green puree.
4. Pour puree into the pan, add cumin and coriander, and simmer until slightly thickened, 3–5 minutes.
5. Season with salt, pepper, and lemon; make 4–6 wells, crack in eggs, cover, and cook until whites set, 5–7 minutes.
6. Finish with feta, extra herbs, and scallions; serve hot with toast, pita, or tortillas.

What to Serve It With

– Crusty sourdough or warm pita (toast it and rub with a cut garlic clove if you’re extra)
– Charred tortillas for scooping
– A bowl of fluffy rice or quinoa when you want it more “dinner”
– Avocado slices, cucumber ribbons, and a big lemon wedge
– Hot sauce—green or smoky—on the table for the spice people

✔Tips & Mistakes

– Don’t over-blend the greens into foam; quick pulses keep color bright and flavor fresh.
– If your sauce tastes flat, add salt and acid (lemon). Nine times out of ten, that’s the fix.
– Keep heat medium-low after adding eggs. Boiling = rubbery whites and tough edges.
– Cover the pan. Steam is your friend for set whites and runny yolks.
– If it’s too thin, simmer lid-off for a minute. If it’s too thick, splash in broth.
– Make-ahead move: cook the green sauce, cool, and reheat to order—then add eggs fresh.

✔Storage Tips

Leftovers can chill in an airtight container up to 3 days. The eggs will keep cooking a bit from carryover, so expect less-runny yolks tomorrow—but still delicious. Reheat gently on the stove over low with a splash of water, or microwave in short bursts. Cold, straight-from-the-fridge shakshuka? Honestly… kind of great on toast. Also a stellar breakfast-for-dinner situation.

✔Variations and Substitutions

– Dairy-free: Skip the feta and finish with olive oil, toasted nuts, or a dollop of dairy-free yogurt.
– Spice swap: Use green chiles or a spoon of salsa verde if you’re out of fresh peppers.
– Herb remix: No cilantro? Try parsley + basil or parsley + mint.
– Greens swap: Kale, chard, even arugula (peppery!) work. Frozen spinach is fine—thaw/squeeze dry.
– Protein twist: Add chickpeas before the eggs, or swap eggs for tofu cubes if you’re going vegan.
– Citrus flip: Lime instead of lemon gives a fun, tangy edge.
– Extra smoky: A pinch of smoked paprika or a hit of charred scallions in the blend.

Frequently Asked Questions

Easy Green Shakshuka Recipe

This vibrant green shakshuka swaps tomatoes for a herby blend of spinach, kale, cilantro, and parsley, gently simmered with spices and finished with eggs and feta. One-pan, fresh, and ready in about 35 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 tablespoon extra-virgin olive oil
• ▢ 1 cup yellow onion, finely chopped
• ▢ 1 cup green bell pepper, diced
• ▢ 1 count jalapeño seeded and minced
• ▢ 3 clove garlic, minced
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon ground coriander
• ▢ 0.5 teaspoon ground turmeric
• ▢ 0.25 teaspoon red pepper flakes optional
• ▢ 2 cup curly kale, chopped stems removed
• ▢ 6 cup baby spinach
• ▢ 0.5 cup fresh cilantro, chopped
• ▢ 0.5 cup fresh parsley, chopped
• ▢ 0.5 cup scallions, thinly sliced green parts
• ▢ 0.5 cup low-sodium vegetable broth
• ▢ 0.25 cup plain Greek yogurt or sour cream
• ▢ 1 teaspoon lemon zest finely grated
• ▢ 1 teaspoon kosher salt divided, to taste
• ▢ 0.5 teaspoon black pepper
• ▢ 6 count large eggs
• ▢ 0.5 cup feta cheese, crumbled
• ▢ 1 count avocado sliced, optional for serving
• ▢ 4 count pita bread warmed, for serving

Instructions

Preparation Steps

• Warm the olive oil in a large lidded skillet over medium heat. Add the onion, bell pepper, and jalapeño with a pinch of salt. Cook, stirring, until softened, 5 to 7 minutes.
• Stir in the garlic, cumin, coriander, turmeric, and red pepper flakes. Cook until fragrant, about 0.5 to 1 minute.
• Add the kale and broth. Cook, stirring, until the kale softens, 2 to 3 minutes. Add the spinach, cilantro, parsley, and scallions and cook until wilted, 2 to 3 minutes more.
• For a silky green base, use an immersion blender to briefly blend the greens in the pan until mostly smooth (leave some texture). Stir in the yogurt and lemon zest. Season with salt and black pepper to taste and bring to a gentle simmer.
• Make 6 small wells in the greens and crack an egg into each. Cover and cook over medium-low heat until the whites are set and the yolks are still runny, 5 to 8 minutes. Rotate the pan once for even cooking.
• Remove from heat. Sprinkle with crumbled feta and extra herbs if you like. Serve immediately with avocado slices and warm pita.

Notes

For firmer yolks, cook an additional 2 to 3 minutes. If you prefer a dairy-free version, skip the yogurt and add an extra 0.25 cup broth. Adjust heat by adding more or less jalapeño and red pepper flakes.