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Green Shakshuka

Simple, healthy and vegetarian with all the greens and non of the tomatoes. It's the perfect breakfast to serve up eggs in a new and exciting way while keeping it easy for you and the dishes to a minimum.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: Israeli, vegetarian
Keyword: breakfast, dairy-free, eggs, Gluten-free, israeli, shakshuka
Servings: 4
Author: Angelique


  • 4 Sping onions chopped
  • 1 garlic clove minced
  • 1 tsp cumin seeds or ground cumin
  • 2 tsps coriander seeds
  • 1 tsp dried oregano
  • 1 tsp paprika
  • ½ green serenano pepper or jalapeno, sliced and seeds removed
  • Olive oil
  • 1/2 lemon’s juice
  • 1 cup kale destemed and chopped
  • 1 cup baby spinach tightly packed
  • ½ cup frozen peas
  • 4 large free-range eggs
  • 5-6 Brocolini lightly steamed (optional)
  • Mint leaves
  • Fresh cilantro
  • Salt and Pepper to season


  • In a large frying pan, toast the cumin and coriander seeds for 1-2 minutes until golden and fragrant. Transfer to pestle and mortar and bash with the oregano, paprika and a pinch of salt until fine (if you don’t have a pestle and mortar, use a small bowl and round-bottom glass).
  • Add about one tablespoon olive oil to the frying pan and fry the chopped spring onions and garlic over a medium heat until golden. Add the spice mix, stir and cook for another minute.
  • Add the kale and lemon juice to the pan, stirring it while it wilts. Then add the spinach and peas, season with salt and black pepper. Cook for 2-3 minutes until spinach is wilted.
  • Use a spoon to make 4 evenly dispersed holes where the eggs can be cracked into. Once eggs are cracked into the pan leave it to cook for 2-3 minutes and then put a lid on for 1-2 minutes to let the eggs cook on the top.
  • Before serving add chopped mint leaves, cilantro. Serenano pepper and steamed broccolini. Serve immediately with fresh slice of baguette or toast.


When making shakshuka, the only tricky part is knowing when your eggs are done cooking. 
  • The eggs continue to cook from the residual heat, so you don’t want to let them cook for too long. Look for whites that are mostly opaque, and yolks that have risen a bit. The eggs should jiggle a bit if you shimmy the pan.
  • If covering the eggs to cook is not going quick enough then baking the skillet (which offers more even heat), uncovered, until the eggs are just about done might be better. Just remember to keep an eye on the eggs so you don't overcook them.
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