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Easy Green Shakshuka

A vibrant and easy-to-make green shakshuka that’s perfect for breakfast, lunch, or dinner. Packed with flavor and healthy greens, it's a fun dish for all ages.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Dinner, Lunch
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the base
  • 2 tablespoon extra-virgin olive oil first cold-pressed if you wanna feel fancy
  • 1 cup yellow onion, finely chopped sweet, sweet onions
  • 1 cup green bell pepper, diced organic preferred
  • 1 count jalapeño, seeded and minced add more if you’re feeling spicy
  • 3 clove garlic, minced
  • 1 teaspoon ground cumin adds depth of flavor
  • 1 teaspoon ground coriander
  • 0.5 teaspoon ground turmeric adds color and flavor
  • 0.25 teaspoon red pepper flakes optional for heat
Greens and broth
  • 2 cup curly kale, chopped stems removed
  • 6 cup baby spinach
  • 0.5 cup low-sodium vegetable broth or chicken broth
  • 1 teaspoon kosher salt divided, adjust to taste
  • 0.5 teaspoon black pepper
Eggs and toppings
  • 6 count large eggs the star of the show!
  • 0.5 cup feta cheese, crumbled because feta makes everything better
  • 0.25 cup plain Greek yogurt or sour cream
  • 1 count avocado, sliced optional for serving
  • 4 count pita bread, warmed or whatever bread you've got
  • 1 teaspoon lemon zest, finely grated for a citrussy kick

Method
 

Preparation
  1. In a large skillet or cast-iron pan, heat the olive oil over medium heat until shimmering.
  2. Add the onion and green bell pepper, cooking for 5-7 minutes until soft, stirring regularly.
  3. Stir in the jalapeño and garlic, then add cumin, coriander, turmeric, and red pepper flakes, mixing until fragrant.
  4. Add the kale first, stirring until it wilts. Then, add the spinach and mix until well combined.
  5. Pour in the vegetable broth and mix through, season with salt and pepper, and let simmer for about 5 minutes.
Cooking
  1. Make little wells in the greens and crack the eggs into them. Cover and let poach for 5-8 minutes until whites are set and yolks are still runny.
  2. Sprinkle the crumbled feta over the top just before serving.
Serving
  1. Serve with a dollop of Greek yogurt, lemon zest, sliced avocado, and warm pita bread.

Notes

If you don’t have Greek yogurt, sour cream works well too. A cast-iron pan enhances flavor but any large skillet is fine. The greens will boost your wellness, and even picky eaters may enjoy this dish.