This vibrant Green Shakshuka comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! Honestly, it’s the kind of recipe that makes you feel all warm and fuzzy inside, and it’s a delight to make!
Ingredient Breakdown
- 2 tablespoons Extra Virgin Olive Oil
- 1 medium Yellow Onion, chopped
- 1 medium Green Bell Pepper, chopped
- 1 medium Jalapeño, minced
- 3 cloves Garlic, minced
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Turmeric
- Kosher Salt and Black Pepper
- Red Pepper Flakes (optional)
- 4 cups Curly Kale, chopped
- 2 cups Baby Spinach
- 1 cup Low-Sodium Vegetable Broth
- 6 large Eggs
- ½ cup Feta Cheese, crumbled
- Fresh Cilantro and Fresh Parsley (to taste)
- 1 tablespoon Lemon Zest
- Avocado, sliced (optional)
Let’s Get Cooking!
Now that we’ve gathered our ingredients, let’s talk about how to put this deliciously easy green shakshuka together!
Heat the Olive Oil: In a large skillet or sauté pan, heat the olive oil over medium heat. Once it’s shimmering, toss in the chopped yellow onion and green bell pepper, cooking until the onion turns translucent (about 5-7 minutes).
Add the Aromatics: Next, stir in the minced jalapeño and garlic. Cook for an additional minute until fragrant. Your kitchen will smell like heaven, seriously delicious!
Season It Up: Sprinkle in the cumin, coriander, turmeric, and a couple pinches of salt and pepper. Stir frequently to coat the vegetables with those warm spices, allowing them to bloom for about 1-2 minutes.
Toss in the Greens: Add the chopped kale and baby spinach to the skillet, cooking until they start to wilt. This will take around 3-4 minutes. Just think of those vibrant colors, it’s like a party in the pan!
Stir in the Liquid: Pour in the vegetable broth and stir to combine. Bring it all to a simmer, then reduce the heat to low. This will let the flavors meld and everything cook together beautifully.
Crack the Eggs: Make little wells in the greens and carefully crack the eggs right into those divots. I usually do about six large eggs, but you can adjust based on your family’s needs!
Cover and Cook: Put a lid on your skillet and let those eggs cook for about 5-7 minutes, or until the whites are set and the yolks are still a bit runny. Keep an eye on them, everyone loves a perfectly gooey yolk!
Top It Off: Dot the top with crumbled feta cheese and sprinkle with fresh herbs, cilantro and parsley. For added zing, I like to add a sprinkle of cracked black pepper on top.
Serve It Up: Serve this gorgeous shakshuka hot, alongside sliced avocado and warmed pita bread. Trust me, everyone will be asking for seconds!
If you loved this easy green shakshuka recipe, be sure to check out my Manakish (Cheese and Za’atar) or my Lebanese Shawarma!
Why This Recipe Works
Quick & Easy
This dish comes together all in one pot in just 30 minutes! Perfect for busy weeknights when you need to whip up something tasty without spending hours in the kitchen.
Budget-Friendly
Using affordable, everyday ingredients makes this a cost-effective meal. You likely already have many of these pantry staples on hand, so it won’t break the bank!
Crowd-Pleaser
This shakshuka is loaded with tons of flavor that the whole family will love! Kids love the eggs, and parents love the nutritious veggies. Plus, it’s a fun way to introduce more greens!
Customizable
One of the best parts? You can switch up the ingredients based on what you have. Spinach over kale? Sure! Swap in different spices? Go for it! Use whatever’s lingering in your fridge, and you won’t be disappointed.
Comfort Food
Loaded with nutritious, hearty ingredients that warm you up, this is the kind of comfort food that you’ll find yourself making over and over again!
Serving and Storage
Serving Suggestions
This green shakshuka is amazing served warm with some crusty bread or warm pita for dipping. Don’t forget the avocado on the side, it’s like the cherry on top of this delicious dish!
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure to let it cool down a bit before sealing it up!
Reheating Instructions
To reheat, just pop it in the microwave for a minute or so. If the eggs are fully cooked, they might not retain the runny yolk glory you started with, but it’ll still taste great!
Freezer Friendly
Honestly, while it’s best fresh, you can freeze this dish too! Just be aware the eggs will change texture when thawed and reheated, it’ll be more like a frittata. Consider making this dish on days when you want to stock up for busy nights.
And there you have it, one easy green shakshuka recipe that ticks all the boxes: quick, nutritious, and unbelievably delicious. It’s a fantastic way to get the family together and involved in the kitchen, and it definitely makes for a scrumptious weeknight meal!
Happy cooking! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Green Shakshuka
Ingredients
Method
- Heat the olive oil in a large skillet or sauté pan over medium heat. Once shimmering, add the chopped yellow onion and green bell pepper. Cook until the onion is translucent, about 5-7 minutes.
- Stir in the minced jalapeño and garlic, cooking for an additional minute until fragrant.
- Sprinkle in the cumin, coriander, turmeric, and a couple pinches of salt and pepper. Stir to coat the vegetables with the spices, allowing to bloom for about 1-2 minutes.
- Add the chopped kale and baby spinach to the skillet. Cook until they start to wilt, about 3-4 minutes.
- Pour in the vegetable broth and stir to combine. Bring to a simmer, then reduce heat to low to let flavors meld.
- Make little wells in the greens and carefully crack the eggs into each divot. Cook covered for 5-7 minutes or until the whites are set but yolks are runny.
- Top with crumbled feta cheese and sprinkle with fresh herbs.
- Serve hot with sliced avocado and warmed pita bread.