Shakshuka is a popular North African and Middle Eastern dish that has gained popularity worldwide. It typically consists of poached eggs in a sauce made of tomatoes, peppers, onions, and spices such as cumin, paprika, and chili flakes. The dish is often served with bread for dipping into the flavorful sauce and runny egg yolks. It’s hearty, flavorful, and perfect for breakfast, brunch, or dinner.

Green Shakshuka offers a fresh twist on the classic recipe, where the red tomato-based sauce is substituted with a green sauce. The green sauce is typically made with ingredients like green tomatoes, tomatillos, spinach, kale, green peppers, and herbs such as cilantro, parsley, or basil. The eggs are still poached in this vibrant green sauce, creating a visually appealing and flavorful dish.

The word “shakshuka” is believed to have originated from Arabic, although its exact etymology is not entirely clear. In Arabic, “shakshuka” could potentially mean “a mixture” or “a haphazard mix.” This could refer to the way the dish is prepared, with ingredients like tomatoes, peppers, and eggs all cooked together in a harmonious blend.

Green Shakshuka

Keyword: 30 Minutes Max., Breakfasts, Convalescent/Comfort Food, Dairy-Free (or can be), Gluten-Free (or can be), Keto (or can be), Low-Carb, Lunch, Vegetarian (or can be)
Total Time: 20 minutes
Servings: 2 servings
Calories: 390kcal
A delicious vegetable compote with gently poached eggs
Print Recipe


  • 1 tbsp olive oil
  • 1 large leek or 2 small; discard dark-green ends and keep white & light green; slice thinly and wash in a bowl of cold water to remove grit
  • 4 cloves garlic thinly sliced
  • 8 oz fresh spinach washed, dried in a salad spinner and coarsely chopped
  • 5 oz arugula washed, dried in salad spinner, and coarsely chopped
  • ½ tsp thyme fresh or dried
  • ½ tsp ground cumin
  • ¾ cup chicken bone broth or water
  • ½ cup parsley coarsely chopped (reserve 2 tbsp for garnish)
  • ¼ cup fresh dill coarsely chopped
  • ¾ tsp salt
  • ½ tsp black pepper freshly ground
  • 1 tbsp lemon juice freshly pressed
  • 4 large eggs
  • 2 oz feta cheese ideally, from ewe's milk


  • In a large (10-inch) skillet with a lid, heat the olive oil over medium-high heat until it starts to shimmer. Add the leeks and garlic and sprinkle with a little salt to draw out the juices. Cook for 5 minutes, stirring frequently, until the leeks soften.
  • Reduce the heat to medium; add the spinach, arugula, thyme, and cumin, and cook for 2-3 minutes until they have softened. Add the chicken broth, stir to combine, cover with a lid, bring back to a bubble, and simmer for 5 minutes.
  • Stir in the fresh herbs and season to taste with salt and pepper.
  • Using a large spoon, make four indentations into the softened greens and break an egg into each of these. Cover with the lid and simmer until the egg whites have set and the yolks are still runny -- about 3-4 minutes.
  • Once the eggs have set, remove the lid and sprinkle the dish with crumbled feta cheese and parsley. Serve immediately, accompanied, if desired, with a slice of toasted sourdough bread.


Serving: 1serving | Calories: 390kcal | Carbohydrates: 19g | Protein: 27g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 397mg | Sodium: 1505mg | Potassium: 1307mg | Fiber: 5g | Sugar: 4g | Vitamin A: 15467IU | Vitamin C: 78mg | Calcium: 501mg | Iron: 9mg