Green Shakshuka

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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

4.84 from 30 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 5 servings
Author: Lisa Bryan

Description

Green shakshuka puts a healthy spin on the classic shakshuka recipe with shaved Brussels sprouts, zucchini and spinach. You'll love it!

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
  • 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

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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted Dec 2015, but updated to Dec 2019 and today, to include new photos and information.

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating




79 Comments

  1. Delicious recipe!

    I made 3 small adjustments: 1) I placed the shredded zucchini in a kitchen towel (you can use paper towels) and pressed out the excess liquid (I always do this with shredded zucchini) 2) I added a rounded 1/4 teaspoon of cayenne pepper 3) I sprinkled on crumbled feta at the plating.

    So good!5 stars

  2. I have a couple questions. How much is 1 zucchini? The average zucchini from my garden is over a pound. That’s more than will fit in any pan I own at one time. Would it be maybe about a cup or two of grated zucchini? Also, when you say 9 ounces of shaved Brussels Sprouts, do you mean weight or volume?

    1. Hi Carol – I would say a small zucchini then if yours can’t fit in the pan. Also, it would be by weight for the Brussels sprouts.

  3. I really love how you have a photo of all the ingredients together! It’s great when scanning recipes to see what is possible (do I have this stuff to hand?) and get a quick idea of proportions and sizes (grated or slices, cubed or diced).

    I use your site all the time for inspiration – thank you5 stars

  4. I’ve made other green shakshuka recipes in the past, but I loved the Brussel sprouts in this! They added a texture that was missing from the others and made it heartier. Thanks for sharing it!5 stars

  5. I tried this recipe first in January for the Whole 30. I found it quite mushy. This time, I didn’t grate the zucchini and added bok choy leaves instead of the spinach. I cooked all of the greens together after sauteing the onions and garlic for 5 minutes. It worked beautifully and everything was still a bit crunchy. V good!

  6. This recipe was a splendid surprise. It was DELICIOUS! I did change a few details to try to stay within my diet and macro goals for the day. I completely cut the olive oil and instead water sautéed everything, beginning w the onion and garlic. As the recipe went on, I just added small amounts of water as it evaporated and I had no issue whatsoever having foregone the oil. Wasn’t sure it would work as it was my first time ever water sautéing anything (thanks, Youtube, for helping!) The cumin was definitely one of the stars of the show, perfect choice of seasoning. Also left out the avocado, but added a fillet of salmon (props Instant Pot) on top at the end. Absolutely mouthwatering and the entire meal w the salmon came out to just over 500 cal (only 275 w/o the salmon). Incredible choice if you’re looking to stay within a low cal diet.5 stars

    1. I’m so glad you’re loving this green shakshuka! There is lots of room for variations in this dish and your salmon addition sounds amazing!

  7. Isn’t there zucchini in the recipe? When do you add them? Didn’t see that step (or ingredient) in the directions… 

    1. Hi Raquel – it’s listed in the ingredients (1 zucchini, grated), and you add it into the pan at step 2. Hope that helps!

  8. 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

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

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

  11. 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!

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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!

  17. 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

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

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

    I made it; it was delicious.

  19. 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

    1. 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 :)

  20. 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,

  21. 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

    1. 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 :)

  22. 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

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

  23. 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

  24. 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

    1. 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!

  25. 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?

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

  27. 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

  28. 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.

    1. 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!

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

    1. It’s delicious! I’m slowly adding nutritional info to all my recipes but haven’t gotten to this one yet. Soon though! :)

  30. 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.

    1. 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. :)

  31. 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!

    1. So glad you liked it Melissa! I’m sure it definitely jazzed those collards up! :) x

  32. 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.