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? And 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.

Green shakshuka ingredients on a cutting board.

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: several 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
Eggs poaching in green vegetables in a pan.

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 and 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!
Poached eggs on top of green shakshuka.

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.

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

More Healthy Breakfast Recipes

Greens for breakfast (or any meal of the day) is essential. So here are a few more ideas on how to sneak some veggies into your morning routine. 

A single portion of green shakshuka topped with avocado.

Did you know I also have an orange shakshuka recipe? Oh yes, you must try that version as well!

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!

If you’re a fan of veggies for breakfast, you’re going to love this green shakshuka recipe! If you make it, let me know how it turns out in the comment box below.

Green shakshuka in a cast iron pan.

Best Green Shakshuka Recipe

4.79 from 23 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5 servings
Author: Lisa Bryan
Green shakshuka puts a healthy spin on the classic shakshuka recipe with shaved Brussels sprouts, zucchini and spinach. You'll love it!


  • 2 tablespoons olive oil
  • ½ medium onion, diced
  • 4 garlic cloves, finely chopped
  • 9 ounces brussels sprouts, shaved or finely sliced
  • 1 zucchini, grated
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups packed baby spinach
  • 5 large eggs
  • ¼ cup fresh cilantro, chopped
  • 1 large avocado, for garnish


  • 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.


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 Dec 2019 and today, to include new photos and information.

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61 comments on “Green Shakshuka”

  1. Was well worth the try for this fam with four kiddos, really trying to get more veggies in. We like things with a lil more kick so we added Mr Bing chili crisp and others added bit of peri peri. Definitely don’t miss out on the avocado, and I say, add a generous squeeze of lime juice- was super yummy.
    Thank you!5 stars

  2. I have made it and it is super delicious and healthy!! It has become one of my favorite breakfast prep meal!5 stars

  3. I haven’t made this yet but, it sounds like it would b delicious. Does Lisa have an recipes with egg whites?3 stars

  4. Thanks for the idea! I’ve always wanted to try this this but tomato is terrible for my stomach, now I will try this twist!

  5. I made this for dinner because it’s more prep than I want to do in the mornings. It was delicious! It probably look me 20 min prep which didn’t bother me at all. I added some micro greens to the meal since I was feeling so healthy. I will be making this againI5 stars

  6. i didnt have kale so i used spinach, i love this recipe. great start to a day

  7. I love the idea of shakshuka, but cant have tomtos, so green shakshuka is totaly my thing to try. I made mine with leeks, turnip greens and brussels sprouts and I totaly love it. The greens and eggs compliment eachother beautifuly, it is a great way to eat more greens in generell and use them up. It is lovely, fresh but hearty, I will totaly try other combinations too and well, follow the recipe more closely, when I do not have other stuff I need to use up at home.4 stars

  8. Well worth the effort! This was a big hit5 stars

  9. I started to make this recipe with some leftover brussels sprouts. When I discovered my zucchini had spoiled I added small red, orange and yellow pepper strips along with some quartered grape tomatoes along with the other ingredients instead. It turned out pretty good. Thanks for the inspiration to use up some odds and ends in my frig.4 stars

  10. This was the bomb! A delicious, quick, easy way to load up on greens first thing in the morning!5 stars

  11. It is such a joy to watch you prepare a meal. The freshness of each dish is amazing. Thank you for all the great recipes and ideas.5 stars

  12. Excellent !!!!!!!!5 stars

  13. Could I use frozen spinach and brussel sprouts? Maybe thaw the brussel sprouts and chop them up? Fresh are really hard to get a hold of currently!

  14. Your recipes r really encouraging to prepare something new from the routine spices thatcwe use.
    This recipe looks soo yum, i will definitely try it.
    Also the cast iron pan that u used for cooking. I just a week back came across Downshiftology and i am loving it. ❤5 stars

    • So glad you’re enjoying all the recipes from my website so far! Can’t wait to see what you make next :)

  15. Hi! Any suggestions for protein substitutes for the eggs? Food intolerance unfortunately

  16. “The great thing about a shakshuka is it’s versatility”
    “its” There is no apostrophe for this use.

    I made it; it was delicious.

  17. This recipe has become a staple in our household. I love shakshuka but with my sensitivities to acidity I can’t always eat it and this is a delicious alternative that make me feel like I’m doing my body some good!5 stars

    • Hi Sarah- So glad you’ve been able to enjoy this recipe so much! It’s also a great way to sneak in more greens :)

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

  19. 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,

  20. 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! 5 stars

    • 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 :)

  21. 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! :) <35 stars

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

  22. 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!5 stars

  23. 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!5 stars

    • 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!

  24. 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?

  25. I can’t wait for the morning to come now – this shakshuka looks too good not to make it ASAP! :-)5 stars

  26. Learned so much about shakshuka! So helpful5 stars

  27. I love a classic shakshuka, so this green shakshuka looks amazing! Definitely making it for breakfast this week!5 stars

  28. 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!5 stars

  29. 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!

  30. Absolutely delicious! Will be making again. It’s great for meal-prep/ make-ahead breakfasts.4 stars

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

  32. 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. :)

  33. 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!

  34. 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.