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Green Shakshuka

Green shakshuka puts a healthy green spin on the classic shakshuka recipe. It’s an easy, one-pan dish filled with shaved brussels sprouts, spinach, zucchini, and poached eggs. Whether you eat it for breakfast or dinner, it’s a hearty, nutrient-packed meal that will last you through any season. 

A cast iron pan filled with green shakshuka.

If you’ve read or seen snippets of my travels to Israel, you’ll know how much I’m inspired by Middle Eastern cuisine. Their dishes are loaded with veggies, herbs, and layers of fresh flavors – sounds like a Downshiftology recipe right? But, I would have to say one of my all time favorite recipes is shakshuka

The great thing about a shakshuka is it’s versatility. Similar to how you can toss most ingredients from your fridge into a smoothie, the same can be said for a shakshuka.

Whatever veggies you’ve got lying around from swiss chard, to Brussels sprouts, zucchini, green bell peppers, leeks or even artichoke hearts, just throw them in! So today, I’m turning my original shakshuka recipe into a loaded greens meal.

Prepping the green shakshuka ingredients and cracking the eggs on top.

Green Shakshuka Ingredients

Traditionally, a shakshuka is a mixture of simmering tomato sauce and spices, topped with gently poached eggs. Within the tomato sauce there’s diced onions, garlic and bell peppers. Lastly, it’s garnished with freshly chopped herbs such as cilantro and parsley. 

But for this green shakshuka, I’ll be replacing the tomato sauce and bell peppers with an abundance of sauteed green vegetables. Here’s what you’ll need. 

  • Vegetables: brussels sprouts, zucchini, baby spinach, onion, and avocado
  • Eggs: 5 large eggs which add protein to the meal
  • Spices: cumin is my favorite for an earthy, spicy taste 
  • Herbs: cilantro for garnishing and that little extra pop of green

Poached eggs on top of green shakshuka.

How to Make Green Shakshuka

This is a one-pan recipe, so whip out your cast iron and let’s get cooking. 

  • Cook the onion in a saute pan on medium heat for about 2 minutes. Then add the garlic and cook for an additional minute. 
  • Add the shaved brussels sprouts and cook for 4-5 minutes, stirring frequently. When the sprouts have softened, stir in the zucchini and spices for another minute. 
  • Add the spinach and cook until it starts to wilt.
  • Crack the eggs evenly on top. Just use a spatula to create little wells for them to sit in.
  • Reduce the heat to low a cook the eggs to your liking. If you’d like them to cook faster, just add a lid!
  • Garnish with avocado and cilantro, and serve!

Scooping out a portion of green shakshuka to a plate, topped with avocado.

Make it Ahead and Freeze

If you’d like to make this green shakshuka ahead of time, simply make the veggie layer without the eggs. Then place it in a freezer safe container to store away. You can freeze this for up to 3 months. 

Once you’re ready to eat, give your veggies a quick saute in the cast iron. Then crack the eggs on top to continue the last 3 steps of the recipe. This is perfect if you’d like to make individual portions in the future.

A single portion of green shakshuka topped with avocado.

More Healthy Breakfast Recipes

Here at Downshiftology, greens for breakfast (or any meal of the day) is an essential. So here’s a few more ideas on how to sneak in some veggies to your morning routine. 

And if you found this recipe from a Whole30 link, make sure to read my post 15 Whole30 Recipes for Breakfast, Lunch and Dinner, for more delicious ideas!

Green shakshuka in a cast iron pan.
4.91 from 11 votes

Best Green Shakshuka Recipe

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 5 servings
Author: Lisa Bryan
Print Recipe Pin Recipe
Green shakshuka puts a healthy spin on the classic shakshuka recipe with shaved Brussels sprouts, zucchini and spinach. You'll love it!

Ingredients

  • 2 tbsp olive oil
  • 1/2 medium onion, diced
  • 4 garlic cloves, finely chopped
  • 9 ounces brussels sprouts, shaved or finely sliced
  • 1 zucchini, grated
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups packed baby spinach
  • 5 large eggs
  • 1/4 cup fresh cilantro, chopped
  • 1 large avocado, for garnish

Instructions

  • Heat olive oil in a saute pan on medium heat. Add the onion and cook for 2-3 minutes, or until the onion becomes translucent. Add the garlic and cook an additional minute.
  • Add the shaved brussels sprouts and cook for 4-5 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute.
  • Add the baby spinach and stir until it just starts to wilt, then turn the heat to low.
  • Flatten the mixture with a spatula and create 5 small wells, then crack the eggs into each well.
  • Cook until the eggs are done to your liking. You can also add a lid to steam and cook the eggs faster.
  • Sprinkle the fresh cilantro on top and garnish with sliced avocado.

Nutrition

Calories: 218kcal, Carbohydrates: 12g, Protein: 9g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 164mg, Sodium: 325mg, Potassium: 656mg, Fiber: 6g, Sugar: 3g, Vitamin A: 1939IU, Vitamin C: 60mg, Calcium: 80mg, Iron: 2mg
Course: Breakfast
Cuisine: Mediterranean
Keyword: green shakshuka, green shakshuka recipe, shakshuka
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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Recipe originally posted Dec 2015, but updated to include new photos and information.

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35 comments on “Green Shakshuka”

  1. what an amazing meal. can’t wait to try it

  2. I am so glad to hear about more ways to make Shakshuka. It really is flexible, isn’t it? I have done a variation where I took some Ratatouille from a day or two earlier, added a bit more spice, and then an egg. I liked that too,

  3. This was delish! We didn’t have spinach or the avocado, so we substituted sautéed leek and a few pine nuts. Would make again for sure! 

    • Hi Julia – And that’s what’s so great about this recipe – is that you can use just about any leftover veggies you have laying around :)

  4. After making and loving your Shakshuka (tomato-based) recipe, I made your Green Shashuka on a whim today. Wow! This is amazing. Me & the DH absolutely loved it. In fact he think he prefers it to tomato-based Shashukas (which he also loves). He suffers from acid reflux so this will be easier on him. I had to modify based on what needed salvaging in the fridge, and used baby spinach, baby snow pea shoots, Brussels sprouts and abut of green bell pepper. The different greens and your method of combining was delightful for textures and flavours. Cumin is genius.  This will become a regular meal in our rotation. It’s extra special as something so healthy and delicious, adaptable, and something we cannot even get at a restaurant! Yum. Thank you for sharing this recipe! :) <3

    • Hi Jeanette – I’m so glad you two loved this recipe! This is definitely a great alternative for people who can’t have tomatoes :)

  5. Yum!!! I was excited to have all the ingredients on hand (though this is certainly flexible to use whatever you want) and just made this for breakfast. It’s delicious! It’s always satisfying getting lots of veggies in at breakfast. Thanks for this easy and healthy breakfast!

  6. This was so good even though I didn’t have all the green veggies. I needed to use up a zucchini and so i used that with the spices, added some leftover mashed butternut squash and then the egg. So tasty! Thanks for sharing such easy and good for you recipes!

    • Hi Sharon – Mashed butternut squash sounds amazing with this! I might have to whip that up myself :) But, I’m glad you enjoyed this recipe!

  7. This looks amazing! Why do you have “Preheat oven to 375 degrees Farenheit.” in the instructions if the entire dish is made on the stove top?

  8. I can’t wait for the morning to come now – this shakshuka looks too good not to make it ASAP! :-)

  9. Learned so much about shakshuka! So helpful

  10. I love a classic shakshuka, so this green shakshuka looks amazing! Definitely making it for breakfast this week!

  11. I used to order this at one of my favorite restaurants, and never knew how to make it at home! Now I can enjoy this delicious Shakshuka at home!

  12. Thank you for this green version, Lisa. For me, tomato sauce, or anything tomato, is a gut irritant and has almost immediate and unpleasant consequences.

    As I also have IBS, I need to stay away from onion and garlic, but will substitute a little asofoteida (sp?) in this instead.

    Please keep the veggie-heavy recipes coming! Like many others out there with IBS, I can’t eat big salads and raw veggies, but seem to do fine with small portions of cooked meals.

    • Hi Kathleen – I’m glad this green version worked out for you! I will definitely try and keep veggie-heavy recipes going :) Thanks again for following along to my channel!

  13. Absolutely delicious! Will be making again. It’s great for meal-prep/ make-ahead breakfasts.

  14. Really interested into trying this recipe! I was wondering if you could share up the nutritional info for it?
    Thank you :)

  15. Sounds awesome but how exactly is it shakshuka? Just putting vegetables in a skillet and nestling eggs into it to look as close as possible to the typical cooking blog picture of shakshuka doesn’t really make it shakshuka.

    • Shakshuka translated simply means “a mixture.” Depending on the part of the world you’re visiting, that can actually come to mean a lot of things. In Tunisia, a shakshuka commonly has artichoke hearts and potatoes. I’ve linked my recipe for a traditional tomato-based shakshuka above (after having lived in the Middle East and North Africa), but the lovely thing about cooking is modifying, adapting and adding your own unique flair. :)

  16. This was great! We had a good amount of leftover southern style collard greens (collards, onions, garlic, bacon) so in the morning, I added the grated zucchini, cumin, cilantro and eggs. It was great! And really, such an improvement over the standard southern collards, that I might repeat the recipe next time without the eggs for dinner if the CSA sticks us will those particular greens again. Thanks!

  17. This is the most gorgeous display of greens and eggs – and obviously the fact that it’s delicious, is the best part :) So sweet that you especially accommodated this dish for your brother as well.