Green Shakshuka: A Fresh Take

Let me introduce you to my latest obsession—green shakshuka! This vibrant dish combines a medley of kale, spinach, zucchini, eggs, avocado, and parsley, perfectly seasoned with cumin, turmeric, and a kick of Harissa sauce. Whether for breakfast, lunch, or dinner, this Green Shakshuka is a versatile, show-stopping addition to any brunch table.

As the greens gently cook down, this recipe serves three generously, with plenty of hearty greens and two eggs per person. It’s wholesome, flavorful, and absolutely delicious. So, grab your skillet and get ready to dive into this veggie-packed delight!

Traditional Shakshuka vs. Green Shakshuka

When it comes to shakshuka, both the traditional version and the vibrant Green Shakshuka bring their own delicious charm to the table.

Traditional shakshuka, a beloved North African and Middle Eastern dish, features a rich, spiced tomato-based sauce infused with cumin, paprika, and a hint of chili. The poached eggs nestled in this flavorful sauce are its signature touch.

Green Shakshuka, however, offers a fresh, veggie-packed twist. It swaps the tomatoes for a vibrant mix of kale, spinach, and zucchini, seasoned with earthy cumin and turmeric. A dash of Harissa sauce adds just the right amount of heat, making this green variation a bold, nutrient-rich take on the classic.

Both versions are comforting and egg-topped, yet each brings a distinct flavor profile. Choosing between them? That’s a tasty challenge every shakshuka enthusiast will love!

Ingredients to use in the Green Shakshuka

• Spinach (3 cups): A burst of vibrant green, washed and roughly chopped, infusing the dish with fresh, leafy goodness. If frozen, ensure it’s been thawed, and there’s no water. 
• Lacinato Kale (2 bunches): Earthy richness, with stems removed and roughly chopped, creating a textured and nutritious foundation. Or any other kale you have 
• Zucchini (1 large): Delicate slices for quick and easy cooking, offering a mild crunch to the ensemble.
• Onion (1 large): Finely chopped for a fragrant base, contributing savory depth to the Green Shakshuka.
• Garlic (Cloves): Minced to release its aromatic essence, enhancing the overall flavor profile.
• Olive Oil (3 tablespoons): A drizzle of richness, sautéing the onion and garlic to perfection.
• Spice  (Ground Cumin, Ground Turmeric, Aleppo Pepper, and salt): A harmonious blend working together to create layers of warmth and complexity.
• Lemon Juice (1 lemon): Squeeze into the greens, adding a zesty brightness that complements the dish.
• Eggs: The show’s star, poached to perfection in the flavorful green medley.
• Harissa Sauce (To taste): A tantalizing drizzle crafted from a blend of Harissa paste, lemon, and a hint of water for that fiery kick.
• Feta Cheese (Crumbled): A salty contrast, generously crumbled for added richness and flavor.
• Fresh Parsley (Bunch, chopped): A finishing touch of freshness, adding a burst of herbal goodness.
• Avocado (Sliced, optional): Creamy and optional, providing a delightful creamy finish to the Green Shakshuka.

What Greens Can I Use for Green Shakshuka?

Green Shakshuka is wonderfully versatile, allowing you to use a variety of greens to suit your taste. Swiss chard brings an earthy bitterness, arugula adds a peppery kick, and collard greens offer a hearty texture. Mustard greens provide bold, spicy notes, while beet greens add subtle sweetness, and watercress delivers a bright, fresh flavor. You can even use shredded broccoli or Brussels sprouts for a unique twist. Mix and match your favorites or let one shine, adjusting the cooking time to ensure perfectly tender greens. The possibilities are endless, making every bite a flavorful surprise.

Versatile Shakshuka Pairings:

I enjoy my green shakshuka with toasted pita bread, perfect for sopping up the saucy goodness. Alternatively, opt for a warm pita for convenient scooping. Rice or quinoa makes for a hearty base, absorbing the flavorful greens and the pouched eggs. Couscous offers a light and fluffy option, while creamy polenta adds a comforting touch. Top it off with a dollop of yogurt for a cool contrast or sliced avocado for a creamy indulgence. These versatile pairings enhance the Shakshuka experience, allowing you to tailor your meal to your taste.

Storage and Reheating Tips:

For storing your Green Shakshuka, transfer any leftovers to an airtight container and refrigerate within two hours of cooking. It can be stored in the fridge for up to three days. When reheating, gently warm on the stovetop over low to medium heat, stirring occasionally until heated. Alternatively, use the microwave in short intervals, stirring in between to ensure even heating. Add a splash of water if needed to maintain.