A green version of the classic shakshuka loaded with healthy and delicious ingredients!
Our Green shakshuka has become our latest obsession. We love the idea of loading up on our greens early in the day; shakshuka is a great breakfast or brunch option. But this recipe isn’t just for mornings. We have enjoyed it for lunch and even a light supper. We think that if you try our recipe, you’ll find many occasions to enjoy it too!
This is not a Greek recipe, and although our parents use a lot of greens in their cooking, pairing them with eggs is not something they have done (unless it’s in the form of an avgolemono sauce of course!). They have, however, tried our green shakshuka (we seek their approval for pretty much everything!) and they declared it delicious! Actually, what they said was that we had χρυσά χέρια (golden hands), that we were καταπληκτικές μαγείρισσες (amazing cooks) and that this was a δημιουργικό φαγητό (creative meal). You can see why we seek their approval. They are gentle with their criticism and over-the-top positive with their praise. It’s a pretty nice combination!
Of course shakshuka is not a Mia Kouppa original by any means. The traditional version of this dish is tomato based; eggs are poached on top of a flavourful tomato sauce. Here we have opted to substitute the tomato base with a mixture of greens, but that is not original either. There are several green shakshuka recipes out there, and although we haven’t actually tried
them all any of them, we think that our version stands up against the rest, and here’s why:
We use a great combination of greens with complementary flavours and textures. The slight bitterness of the chicory, the aromatics of the fresh herbs, the slight sweetness of the caramelized leeks and the texture of the chopped broccoli are just some of what make our green shakshuka special. The addition of lemon adds a freshness and brightness that can’t be beat, and the Greek flavoured toppings are perfect! One bite, and we think you just might agree with our parents.
What is shakshuka?
Shakshuka (or chakchouka) is said to have originated in Northwest Africa. It is a dish of poached eggs cooked and served on top of a tomato based medley of vegetables and aromatics. There are many versions, each using different vegetables and spices, but the general idea remains the same.
What is green shakshuka?
Greek shakshuka is a variation of the classic tomato based shakshuka which replaces the tomato sauce with a mixture of greens. The general concept is the same; the greens are cooked down and then the eggs are poached on top of them.
Prepare green shakshuka for a crowd.
It is pretty easy to convert this recipe, which typically serves four, into one which feeds a crowd. The method is simple. Simply double or even triple the recipe. Cook the greens as directed in a large frying pan. When it comes time to add the eggs, transfer the greens to a large oven safe baking pan that you have greased with some oil. Spread the greens evenly and make the indentations into which you add the eggs. Leave about 1 inch between eggs. Add the water as indicated in the recipe and bake, uncovered, in a preheated 375 degrees Fahrenheit oven for approximately 8 – 12 minutes. Depending upon the size of your baking pan you can add up to 10 – 12 eggs.
How to know if your eggs are cooked.
You will know that your eggs are cooked when the whites are uniformly opaque and the yolks have puffed up a bit. The yolks should jiggle a little bit when you shake the pan. Keep in mind that the eggs will continue to cook even when you take them off the heat.
Green shakshuka substitutions.
The mixture of greens we include in our recipe gives a lovely variation of flavour and texture. However, if you prefer, you can substitute for other greens. We do suggest that you keep texture in mind; for instance, the broccoli which we use offers a nice contrast to the other leafy greens. Other greens which would be lovely in green shakshuka include:
- Brussel sprouts
- Chopped green beans
How long does shakshuka keep?
Shakshuka is best served immediately however we have also enjoyed leftovers for lunch the following day. The only thing to be mindful of is that when warming up leftovers, your egg will cook further.
What can I use to garnish my green shakshuka?
Our garnish of crumbled feta, Kalamata olives and green onions gives a bit of a Greek twist to this green dish. Other topping you could use are:
- drizzle of olive oil
- grated lemon zest
- pine nuts
- goat cheese
- plain yogourt
- chili flakes and / or hot sauce
- diced avocado and tomato
Looking for more recipes with lots of greens? Check these out:
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- 2 tbsp (30 mL) olive oil
- 1 cup chopped leek white part
- 1½ cups chopped broccoli
- 2 green onions, chopped
- 1½ cups swiss chard, chopped
- 2 cups chicory, chopped also known as curly endive
- 2 cups spinach
- ¼ cup chopped dill
- ¼ cup chopped parsley
- 1 tsp salt
- ¼ tsp pepper
- 1 tsp grated lemon zest
- 1½ tbsp (45 mL) lemon juice juice from half a lemon
- ¼ cup (60 mL) water
- 4 eggs, large
- ¼ cup (30 grams) feta, crumbled
- 2 tbsp chopped Kalamata olives
- 1 green onion, chopped
- Once all of your ingredients are prepared add the olive oil to your frying pan set over medium heat. Add the leeks and cook for 2 - 3 minutes or until softened and slightly caramelized.2 tbsp (30 mL) olive oil, 1 cup chopped leek
- Next, add the chopped broccoli and the green onion to the pan and cook, stirring regularly for an additional 2 minutes.1½ cups chopped broccoli, 2 green onions, chopped
- Continue to add the greens to the pan, one at a time. Add the next green once all greens in the pan have cooked down. Add your greens in this order: swiss chard, chicory, spinach, dill and parsley. Stir regularly and well after each addition.1½ cups chopped broccoli, 1½ cups swiss chard, chopped, 2 cups chicory, chopped, 2 cups spinach, ¼ cup chopped dill, ¼ cup chopped parsley
- Season the greens with salt and pepper and add the lemon zest and lemon juice.1 tsp salt, ¼ tsp pepper, 1 tsp grated lemon zest, 1½ tbsp (45 mL) lemon juice
- Using the back of a spoon make 4 indentations in the greens (you do not want to see the bottom of the pan) and place one egg into each indentation. Pour the water along the entire edge (circumference) of the pan4 eggs, large, ¼ cup (60 mL) water
- Cover your pan with a lid, a baking sheet or some aluminum foil and cook for 4 - 5 minutes, depending on how runny you want your yolk.
- Uncover, remove from heat and carefully add the garnish being mindful not to break the yolks.¼ cup (30 grams) feta, crumbled, 2 tbsp chopped Kalamata olives, 1 green onion, chopped
- Serve immediately and enjoy!
- Cook the greens as directed above
- Transfer them to a lightly greased baking pan
- Add eggs and water as directed above, leaving at least 1 inch between eggs.
- Bake in a preheated 375 degree oven, uncovered, for 8 - 12 minutes.