Green shakshuka is lighter, brighter comfort. Instead of tomatoes, leafy greens and herbs simmer gently before eggs are nestled in and cooked just until set. Basil adds softness, green onions bring a mild bite, and everything comes together in one pan meant to be shared.
This is Let’s Veg cooking that feels fresh, grounding, and quietly satisfying.
Green Shakshuka
Green shakshuka made with leafy greens, basil, and green onions, gently simmered and topped with eggs. A fresh Let’s Veg recipe perfect for brunch or light meals.
Ingredients
Equipment
Frying Pan
Cooking Instructions
- Heat olive oil in a wide skillet over medium heat.
- Add onion and the white parts of the green onions. Cook for 4-5 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in greens, cumin, coriander, salt, and black pepper.
- Cook for 5–7 minutes, until greens are wilted and excess moisture evaporates.
- Make small wells in the greens and crack eggs into each well.
- Cover skillet and cook for 6-8 minutes, until egg whites are set and yolks are still soft.
- Remove from heat and scatter basil and green onion tops over the dish.
- Serve warm.
Nutrition
Notes
Add feta or goat cheese for extra richness
Serve with crusty bread or pita
Adjust cooking time for firmer yolks