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Easy Green Shakshuka Recipe

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
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

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.