Green Shakshuka
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My Green Shakshuka puts a twist on the traditional red tomato and onion Shakshuka. I’ve made this recipe with a blend of power greens like Brussels sprouts, baby spinach and green bell peppers and a homemade roasted tomatillo salsa.
All of this is mixed together in one pan to form a simmering cradle to steam-poach your eggs. What makes this nest of power greens so flavorful is the addition of the fresh tomatillo salsa and some spices like cumin and coriander. It is the perfect accent to this nutrient dense Green Shakshuka.
The combination of the shaved Brussels sprouts, spinach and green bell peppers makes this a veggie loaded breakfast but it’s also a great any time of day meal. I find myself making this for dinner just as often as breakfast and brunch!
And what makes this dish so attractive is that it’s easy to bring together. Plus it’s a really forgiving dish so feel free to toss in whatever veggies you like: leeks, artichokes, zucchini, etc.
Serve with your favorite crusty french bread, pita wedges, challah or brioche, or with your favorite breakfast potatoes.
If you’re looking for more delicious egg dishes make sure to check out my Breakfast Sausage Casserole, Sausage Egg Muffins, and Overnight Artichoke & Spinach Egg Bake!
Reasons Why You Will Love My Green Shakshuka
- This vegetarian dish is super healthy and is perfect for breakfast, brunch or dinner.
- This is such a versatile dish, it’s the perfect meal to make when you are fridge-forging.
- Eating Green Shakshuka for breakfast is a great way to start your day with more greens!
- Prep the tomatillo salsa the day before, so this one pan Shakshuka is fast and easy to make.
- It’s totally delicious and you’ll be begging for seconds!
Ingredient Notes
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Tomatillos: Once you peel off the husk, the tomatillo will be sticky so make sure you rinse off the sap from tomatillo. Just a light scrub with water will remove the sap that helps protect the tomatillo when storing in the refrigerator.
- White onion: you’ll need some onion for both the salsa and to add in the shakshuka.
- Garlic: I love using fresh garlic in my recipes, but if you don’t have fresh you can substitute fresh for the diced garlic in a jar. I usually measure about 1 teaspoon for each garlic clove.
- Jalapeno: Make sure you scrape out the seeds. Also feel free to omit if you’re sensitive to spicy foods!
- Cilantro: I like to use both the leaves and the stems for most flavor.
- Lime: It’s important to have a balance of acidity in the salsa. Too much lime juice can make the salsa taste bitter. You won’t need more than 1 Tablespoon.
- Green Bell pepper Green bell peppers have a slight grassy flavor. If you are looking for substitute you can always use a poblano pepper.
- Brussels sprouts: First cut off the stem, and then peel of the larger outer leaves before shaving the Brussels.
- Baby spinach: give it a rough chop before sauteing.
- Cumin: Cumin will add a nutty warmth and smokiness to the shakshuka
- Coriander: With it’s bright citrusy flavor it pairs will with the savory flavors in the Green Shakshuka.
- Lemon juice: Lemon juice will add brightness to the greens in this dish!
- Eggs: You should have enough room about 5-6 eggs. Just make sure that you have enough room to separate each egg.
- Garnish ideas: feta cheese, avocado, parsley, cilantro, red pepper chili flakes.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the roasted tomatillo salsa first. It’s really easy and elevates this dish but if you want to streamline the process, you can use store bought tomatillo salsa.
- Saute the bell peppers, Brussels sprouts and onions. Add spinach, garlic and spices.
- Add tomatillo salsa, lemon juice, salt and pepper.
- Use a large spoon to make wells in the sauce and crack the eggs into each well.
- Cover the pan and cook for 5-6 minutes or until the eggs are cooked to your liking.
- Garnish with feta, avocado, parsley/cilantro, micro greens, hot sauce, red chili flakes, etc.
- Serve with toasted baguette or pita.
Expert Tips and Variations
- For more green options add in zucchini, kale, arugula, collard or mustard greens.
- Cook your eggs until they are runny or however you love them best.
- Serve with your favorite breakfast potatoes to keep the meal vegetarian
- If you are carving more protein, add some seasoned ground beef before you add in the power greens. I personally haven’t made this version, buy I think it would be extra satisfying.
- The classic Shakshuka made with chunks of red tomatoes, onions and peppers is a North African dish that has been served across the Middle East for centuries. You can make countless variations just by changing up the spices. Try paprika for added smokiness, dill for a sweet, citrus-like flavor or fennel for a sweet, anise flavor.
- Instead of feta cheese for a topping try dollops of plain yogurt for an added zing of flavor.
FAQ
If I’m short on time can I use store bought salsa verde?
Yes you can. I just love the freshness of roasting the tomatillos, onions, garlic and jalapenos together to make the homemade salsa.
How long can I keep the Tomatillo Salsa?
If you store the salsa in the refrigerator in an air tight container it will keep for up to four days.
How should I reheat Green Shakshuka?
I love this recipe fresh but if I have leftovers, my go to method is to add a bit of olive oil and water to a pan and the add the leftovers. Cover with a lid, and reheat over medium.
How do I serve shakshuka?
You can serve it right from the pan, it’s so pretty! Set out of slices of crusty bread and everyone can dig in!
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Green Shakshuka
Ingredients
Tomatillo salsa
- 1 lb. tomatillos, husked and rinsed
- 1/2 white onion, cut into large chunks
- 3 cloves garlic, whole
- 1 jalapeno, sliced lengthwise and seeded
- drizzle of olive oil
- 1/2 cup cilantro, fresh, loosely packed
- 1 Tbsp. fresh lime juice
- 1/2 tsp. kosher salt, plus more to taste
Shakshuka
- 1 Tbsp. olive oil
- 1/2 white onion, finely diced
- 1/2 green bell pepper, diced
- 1 1/2 cups shaved/thinly sliced Brussels sprouts
- 2 cups baby spinach, roughly chopped
- 3 cloves garlic, minced
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1 Tbsp. lemon juice, fresh
- 4-6 large eggs
- garnish ideas: feta cheese, avocado slices, red pepper chili flakes, crusty bread, parlsey/cilantro, microgreens
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the broiler for the salsa: set the oven to broil and move the rack up about 4-6 inches from the heat source. (*Note: if you want to use store bought salsa verde to streamline this recipe and skip this step of making the salsa, you can!)
- Place the tomatillos, onion, garlic and jalapeno on a baking sheet lined with foil. Drizzle with a little olive oil.1 lb. tomatillos, husked and rinsed, 1/2 white onion, cut into large chunks, 3 cloves garlic, whole, 1 jalapeno, sliced lengthwise and seeded, drizzle of olive oil
- Broil for about 4-5 minutes or until you start to see blackened spots, flip everything and broil again for another 4-5 minutes.
- Allow to cool slightly. Add to a powerful blender with the cilantro, lime juice and salt. Blend until smooth. Taste and adjust seasonings as desired. Set aside.1/2 cup cilantro, fresh, loosely packed, 1 Tbsp. fresh lime juice, 1/2 tsp. kosher salt, plus more to taste
- Heat the olive oil in a large skillet over medium heat. Add the Brussels sprouts, bell peppers and onions. Season with a pinch of salt and saute for ~5 minutes, stirring occasionally, until the Brussels begin to soften.1 Tbsp. olive oil, 1/2 green bell pepper, diced, 1 1/2 cups shaved/thinly sliced Brussels sprouts, 1/2 white onion, finely diced
- Add the spinach and stir until wilted. Then add in the garlic and stir for about 30 seconds. Then add the spices and stir to combine.2 cups baby spinach, roughly chopped, 3 cloves garlic, minced, 1/2 tsp. cumin, 1/2 tsp. coriander
- Add ~1 ½ cup of the tomatillo salsa and lemon juice. (Reserve remaining salsa for serving or another use). Season with salt and pepper.1 Tbsp. lemon juice, fresh
- Use a large spoon to make 4-6 wells in the sauce and crack the eggs into each well.4-6 large eggs
- Cover the pan and cook for 5-6 minutes or until the eggs are cooked to your liking.
- Garnish with feta, avocado, parsley/cilantro, micro greens, hot sauce, red chili flakes, etc. Serve with toasted baguette or pita and enjoy!garnish ideas: feta cheese, avocado slices, red pepper chili flakes, crusty bread, parlsey/cilantro, microgreens
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Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
