Quick & Zesty Green Shakshuka Recipe: A Fresh Morning Delight

Green shakshuka reimagines ordinary breakfast into a vibrant culinary adventure that tantalizes taste buds with its lush, herbaceous charm.

Nestled between hearty and healthy, this dish represents a delightful twist on traditional egg preparations.

Leafy greens and fragrant herbs create a verdant canvas that elevates simple ingredients into something extraordinary.

Mediterranean influences shine through in its bold, fresh approach to morning meals.

Creamy eggs poach gently within a robust green sauce, developing layers of complex flavor that awaken sleepy senses.

Nutritious and satisfying, green shakshuka offers a perfect balance of protein and vegetables in one stunning skillet.

Rich spices and aromatic herbs dance together, promising a breakfast experience that feels both comforting and exciting.

Why Green Shakshuka Brings a Fresh Twist

• Vibrant Flavor Explosion: Charred tomatillos, jalapeños, and poblano peppers create a tangy, smoky green sauce that delivers a mouthwatering punch of Mexican-inspired flavors.
• Perfectly Balanced Texture Delight: Silky smooth green sauce cradles soft-cooked eggs with runny yolks, offering a luxurious combination of creamy and hearty textures that dance on your palate.
• Quick and Effortless Culinary Adventure: This one-pan wonder comes together in under 30 minutes, making it an ideal weeknight dinner or weekend brunch option for home cooks seeking maximum flavor with minimal effort.
• Versatile Crowd-Pleaser: Easily adaptable for vegetarians, packed with fresh herbs, and customizable with toppings like feta and za'atar, this dish welcomes creativity and satisfies diverse taste preferences.

What Goes Into This Verdant Egg Dish

• Tomatillos: Tangy green base that provides bright acidic flavor, look for firm and vibrant green ones.
• Jalapeños: Adds heat and depth, choose fresh peppers with smooth skin.
• Poblano Pepper: Contributes rich, mild pepper flavor, select peppers without blemishes.
• Garlic: Aromatic base that enhances overall taste, fresh and firm cloves preferred.

• Cilantro, Parsley, Mint: Brings freshness and complex herbal notes, choose bright green leaves without wilting.

• Eggs: Primary protein source, fresh large eggs work best.
• Sour Cream: Creamy topping that balances heat, full-fat version recommended.
• Feta Cheese: Tangy and salty garnish, traditional Greek style preferred.

• Ground Cumin, Coriander, Smoked Paprika: Provides warm, smoky depth to sauce.
• Salt: Enhances and balances overall flavor.
• Za'atar Spice: Optional aromatic Middle Eastern spice blend.

• Olive Oil: Provides cooking medium and subtle flavor, extra virgin preferred.

Putting Together a Vibrant Green Shakshuka

Step 1: Char the Vegetables

• Preheat broiler
• Arrange on baking sheet
• Tomatillos
• Jalapeños
• Poblano pepper

Broil for 8-10 minutes, turning occasionally until vegetables develop a deep char and slightly blistered skin.

Step 2: Create Vibrant Green Sauce

• Cilantro
• Parsley
• Mint

Blend until smooth and emerald green.

Step 3: Build Flavor Base

Heat olive oil in large skillet over medium heat. Sauté minced garlic until fragrant and golden, about 30 seconds.

Step 4: Simmer Spiced Sauce

• Ground cumin
• Coriander
• Smoked paprika
• Salt

Reduce heat and simmer for 15 minutes until sauce thickens and bubbles gently.

Step 5: Poach Eggs in Sauce

Crack eggs into individual ramekins. Carefully slide eggs into sauce, spacing evenly. Cover and cook 5-7 minutes until egg whites set but yolks remain soft.

Step 6: Garnish and Serve

• Sour cream dollops
• Crumbled feta
• Fresh cilantro
• Za'atar spice

Serve immediately with warm pita or crusty bread.

Helpful Tips for Greens and Eggs Done Right

• Char Vegetables Perfectly: Rotate tomatillos and peppers every few minutes during broiling to ensure even charring and develop deep, smoky flavors without burning.
• Blend Sauce Smoothly: Add a splash of water or vegetable broth if the sauce seems too thick, creating a silky consistency that coats the pan evenly.
• Control Egg Doneness: Use fresh eggs at room temperature for more consistent cooking and gently place them into sauce to maintain their shape.
• Spice Balance Matters: Adjust spice levels by removing pepper seeds for milder heat or adding extra smoked paprika for deeper smokiness.
• Serving Suggestions: Warm your serving plates beforehand to keep the shakshuka hot and prevent the sauce from cooling too quickly, maintaining its vibrant texture and temperature.

Keeping Green Shakshuka Delicious the Next Day

• Refrigerate: Transfer cooled Green Shakshuka to an airtight container and store in the refrigerator for up to 3 days.
• Separate Eggs: Keep eggs and sauce separately to maintain texture and prevent soggy ingredients.
• Reheat Gently: Warm in a skillet over low heat, adding a splash of water to prevent sticking. Cover and heat until warmed through, about 3-4 minutes. Avoid microwaving to preserve egg quality and sauce consistency.

Perfect Pairings for Green Shakshuka

• Sip Zesty Margaritas: Pair the tangy green shakshuka with a classic margarita to complement its bright, herbal flavors. The citrusy lime and tequila will cut through the rich, creamy eggs and enhance the dish's spicy undertones.
• Serve Crisp White Wine: Choose a crisp, acidic white wine like sauvignon blanc or albariño. Its refreshing notes will balance the dish's robust green sauce and provide a light, zinging counterpoint to the hearty eggs.
• Match with Mediterranean Bread: Grab warm, crusty pita or sourdough to soak up the vibrant green sauce. The bread's slight tanginess and soft texture will perfectly complement the shakshuka's complex flavor profile and creamy consistency.
• Brew Spiced Mint Tea: Cool down the dish's heat with a fragrant mint tea. Its refreshing, herbal qualities will cleanse the palate and offer a soothing contrast to the shakshuka's bold spices and rich eggs.

Fun Ingredient Swaps for Green Shakshuka Fans

• Spicy Green Shakshuka: Add extra jalapeños or a dash of cayenne pepper to intensify the heat, creating a fiery version that packs a punch for spice lovers.
• Protein-Packed Green Shakshuka: Incorporate cooked chorizo or crumbled queso fresco into the sauce, boosting protein content and adding depth to the flavor profile.
• Mediterranean Green Shakshuka: Swap some herbs with fresh oregano and add kalamata olives, creating a Greek-inspired interpretation that brings Mediterranean flair to the classic dish.
• Vegan Green Shakshuka: Replace eggs with firm tofu pieces and use nutritional yeast instead of cheese, crafting a plant-based alternative that maintains the original's vibrant green color and robust taste.

Green Shakshuka Recipe

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4.7 from 28 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Green shakshuka brings Middle Eastern comfort to your breakfast table with a zesty twist of herbs and spices. Creamy eggs nestled in a verdant sauce of spinach, jalapeños, and aromatic cilantro promise a delightful morning experience you won’t soon forget.

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Ingredients

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Main Ingredients:

• 1 pound (454 grams) tomatillos, husked and rinsed
• 6 large eggs
• 2 jalapeños, stems removed
• 1 poblano pepper

Herbs and Spices:

• ¼ cup (4 tablespoons) fresh cilantro
• ¼ cup (4 tablespoons) fresh parsley
• ¼ cup (4 tablespoons) fresh mint
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• Salt, to taste
• Za’atar spice, optional

Additional Ingredients:

• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Sour cream, for serving
• Crumbled feta cheese, for serving
• Fresh cilantro, for garnish
• Warm pita or crusty bread, for serving

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Instructions

1. Char tomatillos, jalapeños, and poblano pepper under the broiler, rotating periodically until blackened and blistered, approximately 8-10 minutes.
2. Transfer roasted vegetables to a blender and incorporate fresh cilantro, parsley, and mint. Puree until achieving a smooth, vibrant green consistency.
3. Warm olive oil in a large skillet over medium heat, introducing minced garlic and sautéing until aromatic and lightly golden.
4. Pour the verdant blended sauce into the skillet, integrating ground cumin, coriander, smoked paprika, and salt. Allow the mixture to simmer, then reduce heat and let it gently bubble and thicken for approximately 15 minutes.
5. Delicately crack eggs into individual ramekins, then carefully slide them into the simmering sauce, distributing them evenly across the pan’s surface.
6. Cover the skillet and cook for 5-7 minutes, monitoring until egg whites set but yolks remain slightly runny. For firmer yolks, extend cooking time by 1-2 minutes.
7. Present the dish immediately, garnishing with dollops of sour cream, crumbled feta cheese, fresh cilantro sprigs, and a light dusting of za’atar spice. Serve alongside warm pita or crusty artisan bread for dipping.

Notes

• Charring vegetables intensifies their smoky flavor, creating a deeper, more complex base for the sauce.
• Blending fresh herbs with tomatillos and peppers creates a vibrant green sauce that’s both tangy and herbaceous.
• Simmering the sauce allows spices to bloom and meld, developing a rich, layered taste profile.
• Using individual ramekins helps maintain egg shape and prevents breaking when transferring to the pan.
• Cooking eggs with slightly jiggly yolks ensures a luxurious, creamy texture that pairs perfectly with the sauce.
• Serving with crumbled feta and za’atar adds textural contrast and a burst of Mediterranean-inspired flavor.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Lunch
• Method: Broiling
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 4
• Calories: 246
• Sugar: 3 g
• Sodium: 300 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 372 mg