Eggs poached in a fragrant, spiced sauce—shakshuka is already a breakfast favorite. But this green shakshuka takes things to another level. Instead of the traditional tomato base, we’re going all-in on leafy greens, Brussels sprouts, and bold Mediterranean flavors. The result? A nutrient-dense, one-pan meal that’s as delicious as it is good for you.
Why You’ll Love This Recipe
Packed with Nutrients
This isn’t just a pretty dish; it’s a powerhouse of vitamins and minerals. Kale and spinach bring in a hefty dose of iron, fiber, and antioxidants. Brussels sprouts? They add a nice crunch and a serious boost of vitamin C. Whether you’re trying to sneak in more greens or just love a good, hearty breakfast, this dish checks all the boxes.
Bold Mediterranean Flavors
No bland breakfasts here! Aleppo pepper, coriander, and cumin work together to bring warmth, depth, and a little kick to the dish. The greens soak up all that spice, making every bite exciting and satisfying. Plus, a squeeze of fresh lemon at the end brightens up everything beautifully.
Quick & Easy One-Pan Meal
No complicated steps, no unnecessary mess. Just one pan, a handful of fresh ingredients, and about 20 minutes of cooking time. Whether you’re making it for a lazy weekend brunch or a quick weeknight dinner, green shakshuka fits right into your schedule.
Ingredients for Green Shakshuka Recipe
This vibrant dish is a celebration of fresh produce and warm spices. Here’s what you’ll need:
- ¼ cup extra virgin olive oil (plus more for drizzling)
- 8 oz Brussels sprouts, trimmed and thinly sliced
- Kosher salt, to taste
- ½ large red onion, finely chopped
- 3 garlic cloves, minced
- 1 large bunch kale (8 oz), thick veins and stems removed, chopped
- 2 cups baby spinach (about 2.5 oz)
- 1 tsp Aleppo pepper (or ½ tsp crushed red pepper flakes)
- 1 tsp coriander
- ¾ tsp cumin
- Juice of ½ lemon
- 4 large eggs
- 1 green onion, trimmed and chopped
- Handful fresh parsley, for garnish
- Crumbled feta, for garnish
Step-by-Step Instructions
Sauté the Vegetables
- Heat the olive oil in a 10-inch skillet over medium-high heat.
- Add the sliced Brussels sprouts, season with a pinch of kosher salt, and cook for 5-6 minutes. Stir occasionally until they soften and develop a slight char. This adds depth of flavor and a little crispiness.
Add Aromatics & Greens
- Lower the heat to medium and add the finely chopped red onion and minced garlic. Stir frequently and cook for 3-4 minutes until fragrant and softened.
- Add the kale in batches, stirring after each addition until it wilts down. Once all the kale is incorporated, stir in the baby spinach and a pinch more salt. The greens will reduce significantly in volume as they cook.
Season & Cook the Eggs
- Sprinkle in the Aleppo pepper, coriander, and cumin, giving everything a good stir.
- Pour in ½ cup of water, then cover the skillet and let everything steam for 8-10 minutes. This helps the flavors meld while tenderizing the greens.
- Uncover and make four small wells in the greens. Crack an egg into each well.
- Cover the skillet again and cook for about 4 minutes, or until the egg whites are set but the yolks remain runny. If you prefer firmer yolks, cook a bit longer.
Helpful Tips for the Best Green Shakshuka
Adjust Spice Levels
Love spice? Add extra Aleppo pepper or a pinch of cayenne for more heat. Prefer it milder? Reduce the amount or swap it for sweet paprika.
Serve with the Right Bread
Shakshuka is made for scooping! Serve with warm pita, crusty sourdough, or even a toasty slice of whole-grain bread to soak up every bit of the flavorful greens and runny egg yolk.
Frequently Asked Questions
Can I use different greens?
Absolutely! If you don’t have kale or spinach on hand, Swiss chard, collard greens, or even mustard greens can work beautifully. Each will bring its own unique texture and flavor, so feel free to mix and match based on what you have.
How do I make it dairy-free?
Simply leave out the feta or swap it for a dairy-free alternative like crumbled almond-based cheese. You could also sprinkle on some toasted nuts or seeds for extra texture and a little crunch.
Storage & Maintenance
Refrigeration Tips
If you have leftovers (which isn’t always the case because this dish is that good), store them in an airtight container in the fridge. Green shakshuka is best enjoyed fresh but will keep for up to 2 days.
Best Way to Reheat
Reheat it gently on the stove over low heat. Add a splash of water to prevent the greens from drying out, and cover the pan to help everything warm evenly. Avoid microwaving, as it can make the eggs rubbery.
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