Our Green Shakshuka is hearty, fresh, and so good for you. With superfood greens, extra virgin olive oil and free-range eggs from the nearest farm, it is nutritious and filling.

If you love this Green Shakshuka, you will also love these Eggs And Fries, Greek Omelette or Kayana Eggs With Tomatoes!

A skillet with sautéed greens and four eggs on a cloth napkin.

Why this recipe sings

  • It is good for you. Our green shakshuka is a delicious dish with high nutritional value.
  • It is easy. The whole dish can be ready in about 30 minutes, including cleaning the greens.
  • It is economical. There is a variety of greens you can use, and all are hearty, nourishing, and low-cost.

Here is what you need

Eggs in a bowl, a can with olive oil, leeks and lots of greens on a table.
  • Greens. You can use just one kind or a combination of many. Choose from spinach, fennel tops, dandelion, amaranth, sorrel, lamb’s quarters, etc.
  • Leeks. Substitute with a couple of spring onions or shallots.
  • Garlic. A little sliced garlic goes a long way in terms of adding flavor to sauteed greens.
  • Free-range organic eggs.
  • Extra virgin olive oil, sea salt, freshly ground pepper, and chili flakes.

How to make this green shakshuka

Greens in a colander, and some fresh eggs in a bowl.

Thoroughly wash the greens in plenty of water. Place greens in a colander to drain. Trim the hard parts and roughly chop them.

Roughly chopped leeks and garlic in a skillet with olive oil.

Heat the olive oil in a large skillet with a lid. Add the leeks and garlic saute over medium heat for 2-3 minutes.

Various greens in a skillet.

Gradually add the greens to the pan and continue sauteing for 8-10 minutes until they wilt and most of the liquids evaporate.

Four eggs and greens in a skillet

With a wooden spoon, create four spaces among the greens.Carefully break the eggs and pour them into the wells.

Close the lid, and cook for 2-3 minutes until the eggs are softly cooked.

Four cooked eggs and greens in a skillet, nest to a loaf of bread, utensils and a napkin.

Serve two eggs and a generous scoop or two of greens in a pasta bowl or plate per person-season with sea salt and a sprinkle of chili flakes.

Four cooked eggs and greens. A piece of bread is breaking the egg yolk of one of the eggs.

Side dishes for green shakshuka

Plenty of side dishes would pair well with our green shakshuka. Here are a few suggestions:

  • Toasted bread: A crusty bread is always a great option to soak up the delicious yolk.
  • Roasted vegetables: Briam has eggplant, potatoes, and zucchini, adding a nice sweetness to the meal.
  • Lentils: Our beluga lentil salad is a great protein source and these lentils with rice also absorb the shakshuka flavors well.
  • Greek pita bread. For a Middle Eastern twist, serve some hummus and pita bread alongside the shakshuka.
  • Crackers. I love dipping these seed crackers in the eggs!
  • Yogurt. A dollop of homemade yogurt adds creaminess to these eggs with greens.
  • Olives. Have you tried marinated olives with feta? They would be amazing with green shakshuka.

Helpful info

Are greens good for you;

Greens, herbs, leaves, and cruciferous vegetables are a treasure of taste and of “greatest nutritional importance.” Lightly sauteed greens (greek:χόρτα τσιγαριαστά-horta tsigariasta) have a high content of valuable ingredients, especially when they are cooked mixed and complement each other.
They are rich in fiber, which helps control cholesterol and blood pressure, help regulate blood sugar, and contribute to appetite control. Due to their high water content, they contribute to adequate hydration and skin and hair health. They are also a rich source of minerals (iron, calcium, potassium, magnesium) and vitamins (K, C, E, vitamins of the B complex).

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Four cooked eggs and greens.

Green Shakshuka

by Jenny | The Greek Foodie
Our green shakshuka is hearty, fresh, and so good for you. With superfood greens, extra virgin olive oil and free-range eggs, it is nutritious and filling.
5 from 15 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Greek
Servings 2
Calories 494 kcal

Ingredients
  

  • ¼ cup extra virgin olive oil
  • 2 leek sliced
  • 1 garlic clove sliced
  • 2 lbs greens spinach, fennel tops, dandelion, amaranth, sorrel, lamb's quarters
  • 4 free-range organic eggs
  • sea salt
  • freshly ground pepper
  • chili flakes

Instructions
 

  • Thoroughly wash the greens in plenty of water.
    Place greens in a colander to drain. Trim the hard parts and roughly chop them.
  • Heat the olive oil in a large skillet with a lid.
    Add the leeks and garlic saute over medium heat for 2-3 minutes.
  • Gradually add the greens to the pan and continue sauteing for 8-10 minutes until they wilt and most of the liquids evaporate.
  • With a wooden spoon, create four spaces among the greens.
    Carefully break the eggs and pour them into the wells.
  • Close the lid, and cook for 2-3 minutes until the eggs are softly cooked.
  • Serve two eggs and a generous scoop or two of greens in a pasta bowl or plate per person-season with sea salt and a sprinkle of chili flakes.

Notes

  • The greens should be 2 lbs washed and drained.
  • Thoroughly wash the greens in plenty of water.
  • Substitute with kale, spinach, swiss chard, any greens that are seasonally available to you.
 
Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition

Calories: 494kcalCarbohydrates: 28gProtein: 18gFat: 36gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 0.04gCholesterol: 327mgSodium: 261mgPotassium: 1068mgFiber: 2gSugar: 4gVitamin A: 7112IUVitamin C: 116mgCalcium: 164mgIron: 6mg
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