Green shakshuka

This green shakshuka is a tasty twist on the traditional, with poached eggs nestled in a hearty green vegetable base, topped with feta and herbs for a lovely fresh finish. It's easy to make, flavorful and packed with goodness. A delicious brunch or anytime meal.

This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.

Although we don't have it all that often, shakshuka, whether traditional or variations like my shakshuka with meat, is definitely one of my brunch favorites. I love the mix of flavors and the heartiness of the vegetables, with the egg yolk mingling in to them. Mopping up every last drop with some bread can be just the thing at the weekend

This green version might at first seem like it's stretching the idea, but if you think about it, it still has all the key elements:

• A softened vegetable base that's gently aromatic.
• Eggs poached in the vegetable mixture.
• All cooked in one skillet.

And most importantly, it's delicious, has that comfort factor and could work almost any meal.

What are the origins of shakshouka?

Shakshuka (also spelled shakshouka) is generally traced as being originally from North Africa, in particular the Maghreb region which is modern day Tunisia, Libya, Algeria and Morocco. The name "shakshouka" means "mixture" in Algerian Arabic or "mixed" in Tunisian Arabic.

While the classic base of onion, pepper and tomato means that it only evolved after ingredients were brought back from the Americas, it is generally thought to have evolved form other vegetable stews common in the region.

It's also similar to other dishes you might find around the Mediterranean like Turkish menemen. Now popular and commonly associated with Israel, it was taken there by Maghrebi Jews in the 1950s.

As I say, the classic base is onions, peppers and tomato, usually seasoned with garlic and some warm spices like cumin and paprika. But you will find a range of variations across North Africa and the Middle East. Some add more spice, meats or additional vegetables. So going green is not so much of a stretch, particularly compared to some Tunisian versions.

How to make shakshuka green!

You essentially make a few simple swaps to make a green-colored vegetable "sauce" as the base:

• Instead of red pepper, it uses green pepper.
• While you could use onion, leek adds a slightly milder and sweeter aromatic flavor that's both also green and balances the green vegetables.
• Instead of the sauciness coming from tomato, you make a soft bed of greens/leaves. I really like using primarily Swiss chard as it's mild, softens nicely but doesn't wilt to nothing. Some baby spinach is great in there too for a little variety in flavor and texture.

You could use kale in there too, if you like, though personally I find it a bit sharper in flavor and the texture less smooth. Generally, you can vary the leafy greens to what you have and prefer, but I do think a mix of a couple is good.

I like some grated zucchini to make a bit more bulk to the base, but you could skip that if you like and add additional leaves. Small diced eggplant is another tasty way to make a heartier base. I know some add tomatillo which are after all the tomato's green cousin, but personally, I prefer to keep to more Mediterranean vegetables, in line with the original.

A quick, easy cook

This green shakshuka is even quicker to make than a regular shakshuka as the base doesn't need as long to cook down. All you need to do is soften the leek, pepper and garlic, then add the zucchini, or other vegetables, and cook a few minutes until soft. Add the chopped greens and wilt them down, and add in your seasonings. If needed, add a little water to help the base not be too dry.

Make some slight indents for the eggs, add them in, then cover to help them cook. Do bear in mind the eggs will continue to cook a little after you stop cooking ( I'd suggest stop once the white is cooked but only just so the yolk will be runny and mingle with everything as you eat). Garnish with a little chopped fresh herbs and feta for an extra burst of fresh flavor as you dig in.

The quantities below are for a single serving cooked in a small skillet/frying pan but you can of course multiply up the quantities for more people. Shakshuka is most traditionally served as a single portion in the pan but you can also cook it in a large skillet and serve it up on plates.

This green shakshuka makes for a wonderfully hearty, comforting and tasty brunch but you could just as easily have it for lunch or dinner. Maybe green might not feel quite as pretty as the traditional red, but you'll soon forget as you dig in. Plus you can feel good about all those great ingredients in there. So be sure to give it a try.

Try these other brunch ideas:

• Eggs Royale (smoked salmon eggs Benedict)
• Baked eggs with mushrooms and asparagus
• Golden beet and avocado toast
• Plus get more brunch recipes in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

This post was originally shared in January 2016 and has been updated, primarily with new photos, additional information and a few minor recipe tweaks.

Remember to pin for later!