Name: Green Shakshuka Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoons olive oil; ½ medium onion, diced; 4 garlic cloves, finely chopped; 9 ounces Brussels sprouts, shaved or finely sliced; 1 zucchini, grated; 2 cups packed baby spinach; 1 teaspoon cumin; ½ teaspoon salt; ¼ teaspoon pepper; 5 large eggs; ¼ cup fresh cilantro, chopped; 1 large avocado, for garnish

Jump to Recipe· 4.2 from 33 reviews

If you’re craving a vibrant, fresh twist on a classic Middle Eastern breakfast, this Green Shakshuka Recipe is exactly what you need. Bursting with the goodness of shaved Brussels sprouts, grated zucchini, and packed with tender baby spinach, this dish brings a garden-fresh spin that’s both nourishing and deeply satisfying. The silky eggs poached right in this verdant veggie base make every spoonful a comforting and wholesome delight. Whether you’re serving it for a cozy morning or a light dinner, this green shakshuka is sure to become one of your favorite go-to meals.

Ingredients You’ll Need

On a wooden cutting board with a sharp knife and metal grater, there are three piles of vegetables. On the left side, a pile of small white chopped onions shows a rough square shape. Above it, a pile of finely shredded green zucchini with light green and white textures is next to the grater. On the right, there are sliced Brussels sprouts in round shapes showing green outer leaves and pale yellow centers. Near the vegetables, there are three whole garlic cloves with white papery skin. The knife handle is black with two silver rivets. The background outside the cutting board is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is the secret to this dish’s success. Each component adds its own unique flavor, color, or texture that transforms this recipe into a mouthwatering masterpiece.

2 tablespoons olive oil: Provides the perfect base for sautéing and adds a silky richness.
½ medium onion, diced: Adds a subtle sweetness and depth to the dish.
4 garlic cloves, finely chopped: Offers a fragrant, bold aroma that wakes up the palate.
9 ounces Brussels sprouts, shaved or finely sliced: Brings a satisfying crunch and earthy flavor that’s perfect for this green version.
1 zucchini, grated: Adds moisture and a tender texture without overpowering the dish.
1 teaspoon cumin: Provides a warm, slightly smoky undertone that harmonizes beautifully with the vegetables.
½ teaspoon salt: Enhances all the flavors without overshadowing them.
¼ teaspoon pepper: Adds a gentle kick of heat to balance the freshness.
2 cups packed baby spinach: Bursts with vibrant color and a mild green flavor that brightens the dish.
5 large eggs: The star ingredient, providing creamy richness and protein.
¼ cup fresh cilantro, chopped: Lends a fragrant, citrusy finish that lifts the entire recipe.
1 large avocado, for garnish: Creamy, buttery slices that add luxury and balance to each serving.

How to Make Green Shakshuka Recipe

Step 1: Sauté the Aromatics

Begin by heating the olive oil over medium heat in a large skillet. Toss in the diced onion and cook until it softens and turns translucent, about 5 minutes. Next, add the finely chopped garlic and stir for another minute until fragrant. This aromatic base sets the flavor foundation for our Green Shakshuka Recipe, so take your time coaxing out those sweet, garlicky notes.

Step 2: Add the Vegetables

Now it’s time to bring in the star veggies. Add the shaved Brussels sprouts and grated zucchini to the skillet, stirring well to combine. Sprinkle in the cumin, salt, and pepper, distributing the spices evenly. Cook for about 6 to 8 minutes, stirring occasionally, until the greens soften slightly but still retain a pleasant bite. The texture contrast here is what makes this version so exciting.

Step 3: Wilt the Spinach

Add the packed baby spinach to the skillet, stirring it in until it wilts down completely. This vibrant layer adds freshness and delivers some extra greens to the meal. Keep the heat moderate to allow the spinach’s color and flavor to shine without overcooking.

Step 4: Poach the Eggs

Using a spoon, create little wells in the veggie mixture and gently crack an egg into each one. Cover the skillet with a lid and cook on low heat until the eggs are just set but the yolks remain delightfully runny, about 6 to 8 minutes. This step requires a gentle touch so the eggs blend beautifully with the savory green base, creating the perfect texture combination.

Step 5: Add Fresh Herbs and Serve

Once the eggs are cooked to your liking, sprinkle the chopped fresh cilantro generously over the dish. This herbaceous note adds a fresh brightness that perfectly complements the earthy vegetables. Your Green Shakshuka Recipe is now ready to be plated.

How to Serve Green Shakshuka Recipe

A black cast iron skillet sits on a white marbled surface, filled with a mix of cooked diced green vegetables and leafy greens forming the base layer. On top of this, five sunny side up eggs are evenly spaced, each with bright yellow yolks and glossy white edges. Finely chopped green herbs are sprinkled all over the eggs and vegetables, adding fresh green specks. To the side, fresh green herb sprigs and a wooden cutting board with more chopped herbs can be seen. A white cloth is casually placed near the skillet handle, and a black-handled knife rests on the surface nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnish your shakshuka with thin slices of creamy avocado for a buttery richness that balances the vibrant veggies. A sprinkle of extra cilantro or even a dollop of yogurt can add further layers of flavor and texture. Don’t be shy to add a pinch of chili flakes if you love a bit of heat!

Side Dishes

This Green Shakshuka Recipe pairs beautifully with warm, crusty bread or fluffy pita to scoop up every spoonful. For a heartier meal, serve alongside a simple couscous or quinoa salad, or even roasted potatoes to keep things comforting yet fresh.

Creative Ways to Present

Serve it straight from the skillet for a rustic, family-style vibe that encourages sharing. For an elegant twist, consider plating individual portions in shallow bowls with a drizzle of extra virgin olive oil and a sprinkle of toasted seeds for crunch. This versatility makes the dish perfect for weekday breakfasts or leisurely weekend brunches alike.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, transfer them to an airtight container and refrigerate for up to 2 days. Because the eggs continue cooking a bit as they cool, the texture might firm up, but the flavors will remain just as vibrant.

Freezing

Freezing is not recommended for this Green Shakshuka Recipe as the eggs can turn rubbery and the fresh vegetables may lose their texture. It’s best enjoyed fresh or stored briefly in the fridge.

Reheating

When reheating leftovers, warm gently over low heat to prevent overcooking the eggs. Alternatively, use a microwave in short bursts, checking frequently to get your preferred temperature and consistency without drying it out.

FAQs

Can I use other greens instead of spinach in the Green Shakshuka Recipe?

Absolutely! Kale, Swiss chard, or arugula can work wonderfully. Just adjust the cooking time accordingly since some greens might take longer to wilt or soften than spinach.

Is this Green Shakshuka Recipe suitable for meal prep?

Yes, it’s a great option for quick breakfasts during the week. Prepare the shakshuka base ahead of time and add the eggs fresh in the morning for best texture and flavor.

Can I add cheese to this Green Shakshuka Recipe?

Definitely! Feta or crumbled goat cheese makes a lovely addition, adding a creamy tang that complements the earthy vegetables beautifully.

What if I prefer fully cooked eggs?

Simply leave the skillet covered a little longer until the egg whites and yolks reach your desired firmness. Keep in mind the dish tends to be more luscious with runny yolks, but it’s all about personal preference.

Is it possible to make this dish vegan?

You can omit the eggs and instead add some sautéed tofu or chickpeas for protein. While it won’t be traditional shakshuka, the green veggies and spices will still deliver a delicious meal.

Final Thoughts

This Green Shakshuka Recipe is a beautiful way to brighten your table with fresh veggies, warm spices, and perfectly cooked eggs. It’s simple enough for a weekday breakfast yet impressive enough to serve guests on the weekend. Give it a try, and you might just find a new favorite that celebrates all the green goodness in the most delicious way.