Green shakshuka is a vibrant, one-pan egg dish built on a bed of gently wilted spinach, zucchini, and leeks, all simmered in a fragrant broth of garlic, cumin, and fresh herbs. It’s a lighter, fresher cousin of the classic North African red pepper and tomato version, and it works beautifully because the eggs poach right in the vegetable mixture, absorbing all the savory flavor while the greens stay tender. Serve it straight from the skillet with crusty bread for a satisfying breakfast, brunch, or even a quick weeknight dinner.
Ingredients
- 3 tablespoons (45 ml) olive oil
- 1 large leek (about 200 g), white and light green parts only, halved lengthwise, sliced into half-moons, and washed well
- 2 medium zucchini (about 400 g total), diced into 1/2-inch (1.25 cm) cubes
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 5 oz (140 g) baby spinach, roughly chopped
- 1/2 cup (120 ml) vegetable broth or water
- 1/2 cup (20 g) fresh parsley, chopped, plus more for garnish
- 1/2 cup (20 g) fresh dill, chopped, plus more for garnish
- 6 large eggs
- Salt and freshly ground black pepper, to taste
- Crumbled feta cheese (optional, for serving)
Instructions
- Heat the olive oil in a large, deep skillet (12-inch/30 cm) over medium heat. Add the sliced leek and a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
- Add the diced zucchini and cook for another 5 minutes, stirring now and then, until the zucchini begins to soften and take on a little color.
- Stir in the minced garlic, ground cumin, ground coriander, smoked paprika (if using), and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Add the chopped spinach in batches, stirring until it wilts down. This takes about 2 minutes. If the pan seems dry, add a splash of the broth.
- Pour in the vegetable broth (or water), chopped parsley, and chopped dill. Stir to combine. Bring the mixture to a gentle simmer and let it cook for 3–4 minutes, until the liquid has reduced slightly and the flavors meld. Season with salt and pepper to taste.
- Using the back of a spoon, make 6 small wells in the vegetable mixture, evenly spaced. Crack one egg into each well. Season the eggs lightly with salt and pepper.
- Cover the skillet with a lid and cook over low to medium-low heat for 6–8 minutes, or until the egg whites are set and the yolks are still slightly runny. If you prefer firmer yolks, cook for 2–3 minutes more. (If you want to check doneness, the egg whites should be fully opaque and the yolks should be just set at the edges.)
- Remove the skillet from the heat. Sprinkle with additional fresh herbs and crumbled feta cheese, if using. Serve immediately, directly from the skillet, with warm pita, crusty bread, or toast.
Tips
- Substitutions: No leek? Use a yellow or sweet onion. No spinach? Swiss chard or kale work well—if using kale, cook it a few minutes longer in step 4. You can swap the dill for mint or basil for a different flavor profile.
- Don’t rush the greens: Make sure the spinach is fully wilted and the liquid has reduced slightly before adding the eggs. If the mixture is too watery, the eggs will poach in a thin broth and may not set as nicely.
- Egg placement: Make the wells deep enough so the eggs sit nestled in the vegetables, not on top. This helps the whites cook evenly while the yolks stay soft.
- Common mistake: Cooking over too high heat can cause the bottom to scorch before the eggs are set. Keep the heat low once the eggs are added and use a lid to trap steam.
Serving Suggestions
Green shakshuka is traditionally eaten straight from the pan with bread for dipping. Warm pita, naan, or a crusty sourdough are ideal. For a heartier meal, serve it alongside roasted potatoes, a simple green salad, or a dollop of plain yogurt or labneh to balance the herbs. It also pairs nicely with a side of olives and sliced tomatoes for a Mediterranean-style spread.
Variations
- Add greens: Mix in a handful of arugula or watercress at the end for a peppery kick.
- Make it creamy: Stir in 1/4 cup (60 g) of cream cheese or crème fraîche into the vegetable base before adding the eggs.
- Spice it up: Add a finely chopped fresh chili (like serrano or jalapeño) with the garlic, or a pinch of cayenne pepper.
- Add protein: Fold in cooked chickpeas or white beans with the spinach for extra substance.
- Herb swap: Replace the dill and parsley with cilantro and mint for a brighter, more Middle Eastern flavor.
Storage and Reheating
Leftover green shakshuka can be refrigerated in an airtight container for up to 3 days. The eggs will continue to firm up as they cool, so reheat gently. To reheat, place the shakshuka in a skillet over low heat, add a splash of water or broth, and cover until warmed through (about 5–7 minutes). You can also microwave individual portions in 30-second bursts, stirring in between. The texture of the greens will soften further, but the flavor remains excellent. Not recommended for freezing, as the eggs and greens become watery and mushy when thawed.
Frequently Asked Questions
Can I make green shakshuka ahead of time? You can prepare the vegetable base (through step 5) up to 2 days ahead and refrigerate it. When ready to serve, reheat the base in the skillet, then proceed with adding the eggs. This saves time and the base actually benefits from the flavors melding.
How do I know when the eggs are done? The whites should be completely set and opaque, while the yolks should still be soft and slightly jiggly if you shake the pan. If you prefer hard yolks, cook for an additional 2–3 minutes. There is no need for a thermometer for eggs poached this way, but if you are making a baked egg dish, the safe minimum internal temperature is 160°F (71°C) for egg dishes per USDA FSIS.
Can I use frozen spinach? Yes, but thaw it first and squeeze out as much water as possible. Add it in step 4 and cook for an extra 2 minutes to evaporate any remaining moisture.
What if I don’t have a lid for my skillet? You can cover the pan with a baking sheet or a piece of aluminum foil. Alternatively, you can finish the dish in the oven: after adding the eggs, transfer the skillet to a preheated 375°F (190°C) oven for 8–10 minutes, until the whites are set.
Is this dish keto or low-carb? Yes, as written, it is low-carb and keto-friendly, with about 6–8 grams of net carbs per serving (depending on the vegetables). The feta adds a small amount of carbs, but it’s still within keto limits.
Can I use other vegetables? Absolutely. Asparagus, broccoli rabe, or even shredded Brussels sprouts work well. Just adjust the cooking time: heartier vegetables need a few extra minutes in the pan before adding the eggs.
Related
- Malva Pudding Ingredients for a Classic South African Dessert
- Malva Pudding Kit: Easy South African Dessert
- Malva Pudding Liqueur: A Boozy South African Classic
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).