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This Green Shakshuka is a Vegetarian breakfast or brunch recipe packed with nutrients and super easy to make. Mix up your favorite greens, and add a spin to your favorite Middle Eastern shakshuka recipe. Great to serve over breakfast for your family or a crowd.
You may also like my Traditional Shakshuka recipe with feta cheese that is tomato-based.
I promise that this is one of the best green Shakshuka recipes out there. It is a delicious twist to the classic shakshuka dish which is made with a spicy tomato base. Alternatively, a green shakshuka is made with a leafy and creamy vegetable base.
The base mixes kale, leeks, peas, fresh herbs, and yogurt. Enjoy it for breakfast with some homemade whole wheat bread or brunch or have it as a meatless Monday meal.
Why you will love it
- Healthy and nutritious: this green shakshuka is an easy and healthy breakfast recipe that’s so nutritious and good for you.
- Easy: Making this veggie breakfast is easy to make and ready in just 30 minutes
- Delicious: This egg breakfast recipe is full of flavor, you will love it.
Ingredients you will need
- Olive Oil
- Eggs
- Veggies: Chopped Kale, Leek, Frozen peas
- Garlic Cloves minced
- Small pack coriander, roughly chopped reserving a few leaves to garnish
- Small pack mint, leaves picked and roughly chopped reserving a few leaves to garnish
- Sour Cream or Greek Yogurt
- Lime Juice
- Ground Cumin Seeds
How to make Green Shakshuka
- First of all, heat the oil in a large frying pan. Add garlic and cumin; sauté until fragrant. Add leeks together with peas and cook stirring frequently for about 4 minutes.
- Stir in kale, coriander, and mint leaves; season with some salt and pepper. Continue to cook for about 3-4 minutes until kale is wilted.
- Reduce the heat to a low and stir in sour cream or yogurt. Mix well to coat the greens. Using the back of a spoon, make 4 dips in the mixture, then crack an egg into each dip.
- Season the eggs with a pinch of salt. Cover the pan and cook on low heat until the eggs are done to your liking.
- Finally, once the eggs are done, garnish the shakshuka with remaining fresh herbs and serve.
Enjoy
Recipe notes and tips
- Veggies: add any of your favorite green veggies if you don’t like kale and peas. Some great options can be spinach and zucchini.
- Allow veggies to cook through before adding the eggs
- Covering the pan/skillet will let the eggs cook through without burning the veggies.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave when ready to eat.
Frequently Asked Question
Yes, you can save your leftover shakshuka and reheat later. You may use the microwave or your stovetop. Even though some may not recommend reheating eggs in the microwave, I have found this method to be just fine. Also, another option will be adding the shakshuka to a skillet with a tad bit of water and oil, then reheat at a low setting.
Store leftover Shakshuka in the fridge for 5-7 days. Place in a tightly sealed container and reheat when needed. Furthermore, I do not recommend freezing this Green Shakshuka recipe.
Whether you prefer your shakshuka warm or cold, it is perfectly fine to save and eat it the following day. Also, this easy shakshuka recipe is perfect for those who would like to meal prep for a few days since they can also be enjoyed cold.
What to serve with Shakshuka
Shakshuka is mainly served as a breakfast meal. You may serve with some whole-grain toast, pita bread, naan, and whole-grain crackers. Similarly, to serve shakshuka over dinner, you can have them with a side of rice or quinoa, grits, some salad like chickpea salad, Roasted Pepper Hummus, or garlic butter hasselback roasted potatoes.
Shakshuka toppings
What kind of toppings do you like adding to your shakshuka? Here are a few options I like.
- Feta Cheese
- Olives- any kind works
- Greek Yogurt or some Lebanese Labneh
- Cilantro
- Onions
- Pesto (for green shakshuka)
- Lemon
- Hot Sauce
More breakfast recipe ideas
- Baked Zoodle Egg Nests
- One Pan Egg and Veggie Breakfast
- Keto Deviled Eggs
- Baked Avocado Egg
- Garden Veggie Frittata
- Easy Crustless Quiche
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Easy Green Shakshuka Recipe
Ingredients
- 1 tablespoon Olive Oil
- 4 Large Eggs
- 3 Cups Chopped Kale
- 1 Leek, washed and sliced
- 1½ Cups Frozen Peas, thawed
- 2 Garlic Cloves, minced
- Small pack coriander, roughly chopped, reserving a few leaves to garnish
- Small pack mint, leaves picked and roughly chopped, reserving a few leaves to garnish
- ¾ Cup Sour Cream or Greek Yogurt
- 1 tablespoon Lime Juice
- 1 teaspoon Ground Cumin Seeds
Optional toppings
- Cilantro, sliced avocado, jalapenos, and feta
Instructions
- Heat the oil in a large frying pan. Add garlic and cumin; sauté until fragrant.
- Add leeks together with peas and cook stirring frequently for about 4 minutes. Stir in kale, coriander, and mint leaves; season with some salt and pepper.
- Continue to cook for about 3-4 minutes until kale is wilted. Reduce the heat to a low and stir in sour cream or yogurt.
- Mix well to coat the greens. Using the back of a spoon, make 4 dips in the mixture, then crack an egg into each dip.
- Season the eggs with a pinch of salt. Cover the pan and cook on low heat until eggs are done to your liking.
- Once the eggs are done, garnish the shakshuka with remaining fresh herbs and serve. Enjoy!
Notes
- Veggies: add any of your favorite green veggies if you don’t like kale and peas. Some great options can be spinach and zucchini.
- Allow veggies to cook through before adding the eggs
- Covering the pan/skillet will let the eggs cook through without burning the veggies.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave when ready to eat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make something like this.
Chop and saute garlic, onions, a pepper any color, 2 or 3 small tomatoes, and a few sliced mushrooms. Salt and pepper lightly. Sweat some spinach on the top. Pour scrambled eggs over and bake in a toaster oven until eggs are set.