Hi friends!
If you love a cozy, one-pan brunch that’s both healthy and full of flavor, then you need to try this Green Shakshuka! It’s got everything I love soft-cooked eggs, fresh greens, yummy spices, and barely any clean-up!
This version is super gut-friendly, packed with herbs and spinach, and (don’t tell red shakshuka) I might even like it better than the original! Let’s get into it!
Method (In Depth)
Cooking the Leek
Start by heating a teaspoon of oil in a medium non-stick skillet over low heat. Once warm, add in your chopped leek. This is the base of our dish and adds a gentle sweetness and softness. Cover the skillet with a lid and let the leek cook slowly for about 5 to 10 minutes, stirring once or twice. You’ll know it’s ready when it turns soft and starts to smell slightly sweet kind of like buttery onions!
Adding the Aromatics and Herbs
Once the leek is soft, it’s time to layer in flavor! Toss in the chopped garlic, cumin (use ground cumin or crushed toasted seeds if you want more depth), and your fresh parsley and coriander. Stir everything together and let it cook for about 1 minute. The aroma here is amazing it should smell earthy, herby, and just a bit spicy from the cumin. This short step builds the flavor that soaks into every bite.
Wilting the Spinach
Now it’s time to add the spinach. It might look like a mountain of greens at first, but trust the process it wilts down quickly. Stir the spinach into the hot pan until it starts to shrink and soften. This will only take a few minutes. Once it’s wilted and evenly mixed with the herbs and leek, you’re ready for the next step.
Creating Steam for the Eggs
Next, pour in 100ml of hot water. This bit of water doesn’t just keep things moist it also creates steam when you put the lid back on, which is key for gently cooking the eggs without flipping them or drying them out.
Adding and Cooking the Eggs
Now for the fun part add the eggs! Crack them carefully right into the pan, spacing them apart so they don’t run into each other. Once they’re all in, put the lid back on and cook on low heat. Depending on how you like your eggs, cook them for about 8 to 15 minutes. Want runny yolks? Go with the shorter time. Prefer them set? Let them cook a little longer. Peek through the lid to check, but try not to open it too often or you’ll lose that steamy magic!
Serving It Up
Once your eggs are done to your liking, remove the lid and take the pan off the heat. I love serving this dish right from the skillet it keeps everything warm and cozy. Drizzle some chili oil on top, grab some toasted sourdough or pita bread, and dig in while it’s still hot.
Necessary Tools
- Medium non-stick skillet with lid
- Chopping board and knife
- Measuring spoons
- Wooden spoon or spatula
- Small grinder or mortar & pestle (optional, for cumin seeds)
Green Shakshuka Recipe (Healthy One-Pan Eggs & Greens Brunch)
Cuisine: Middle EasternDifficulty: Easy2
servings10
minutes20
minutes30
minutesIngredients
1 leek, chopped
50g fresh parsley and coriander, chopped
150–200g spinach
1 tsp cumin seeds (or ½ tsp cumin powder)
5 garlic cloves, chopped
4 eggs
100ml hot water
1 tsp oil (just enough to grease the pan)
Directions
- Grease the pan with a teaspoon of oil and toss in the chopped leek.
→ Cover with a lid and let it soften for 5–10 minutes on low heat. - Add in the garlic, cumin, parsley, and coriander. Stir and cook for a minute until it smells amazing!
- Add your spinach and cook until it shrinks down. Don’t worry it’ll look like a lot at first, but it wilts fast!
- Pour in 100ml of hot water. This helps create steam to cook the eggs.
- Crack in your eggs, spacing them apart. Cover with the lid and cook for 8–15 minutes, depending on how runny or firm you like them.
- Serve it hot straight from the pan with a drizzle of chili oil and crusty bread!
Notes
- Don’t overcook the eggs! Keep an eye on them, especially after 8 minutes. You want the yolks to be perfect.
- Use a lid while cooking the eggs this helps them steam evenly.
- Wilt the greens fully before adding eggs, or they’ll release water later and make the pan too soggy.
- Toast and grind cumin seeds if you can it makes a huge flavor difference!
Serving Suggestions
- Enjoy with toasted sourdough or pita
- Drizzle with chili oil or yogurt sauce for a tasty kick
- Add avocado slices on top for creamy goodness
- Sprinkle with feta or goat cheese for extra flavor
- Pair with a mint tea or fresh juice for a full brunch vibe!
Fun Fact
The name “Shakshuka” comes from Arabic and means “a mixture.” Traditional shakshuka is red (tomatoes!), but this green version swaps in herbs and greens for a lighter, spring-like twist!
Conclusion
This Green Shakshuka is fresh, fun, and fabulous for a weekend brunch or even a light dinner. It’s a one-pan wonder packed with greens and protein and it’s ready in under 30 minutes! Whether you’re eating solo or sharing with someone special, it’s a feel-good dish you’ll want to make again and again.
