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    Home » Breakfast

    Published: Mar 18, 2020 · Modified: May 19, 2020 by Libby Bloom · This post may contain affiliate links · 4 Comments · 1212 words. · About 7 minutes to read this article.

    Green Shakshuka

    Jump to Recipe

    Green Shakshuka - This easy twist on traditional tomato shakshuka features fresh kale, flavorful herbs and a zesty sauce with traditional Middle Eastern spices. 

    green shakshuka
    Jump to:
    • 🧾 Ingredients
    • 🍳 How to make Shakshuka
    • 💭 Tips, Tricks and Tools
    • 🥬 Nutrition
    • 🍽 Serving Suggestions
    • 📖 Recipe

    Shakshuka is a warmly spiced vegetarian recipe featuring saucy tomato, onions, peppers and eggs cracked right into the mixture and cooked to perfection. It’s native to North Africa and is strongly associated with Middle Eastern culture. 

    I wanted to create a green twist on traditional shakshuka and make it GREEN for #GoingGreenMarch! I opted to take out the tomatoes and use kale instead. But I still wanted a little creaminess so I added a super flavorful cilantro sauce. 

    Top this shakshuka with feta, mint and dill and you’ve got yourself a super easy and very tasty breakfast or dinner. 

    Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen. As an Amazon Associate I earn from qualifying purchases.

    green shakshuka

    🧾 Ingredients

    Garlic/onions - for delicious flavor. Use the real stuff, ideally not jarred. Feel free to add more garlic if you’re a garlic fanatic like me. 

    Kale - two whole bunches. If your bunches are particularly small, get three. We’re going to use both the leaves and stems. I like to use dinosaur or lacinato kale for this shakshuka with feta. 

    Eggs - ideally use pasture-raised eggs - those vibrant yellow yolks are the best.

    All the herbs - the mint, cilantro and dill give this green shakshuka recipe plenty of spring freshness. 

    Spices - cumin, coriander, salt and pepper. Feel free to add some cayenne or red pepper flakes for some extra heat. 

    Lemon juice - freshly squeezed lemon juice is ideal for this dish.

    Jalapeno - it gives the sauce a slight heat, but nothing too crazy. I recommend removing the seeds and veins to keep it pretty mild, but if you’re all about the heat, feel free to leave them in.   

    green shakshuka

    🍳 How to make Shakshuka

    1 - Preheat oven to 350 degrees F. Prep the kale by washing, drying and removing the leaves from the stems. Thinly chop the kale stems and roughly chop or rip up the kale leaves. I know two bunches of kale seems like a lot, but they will cook down. 

    2 - Heat oil over medium heat in an oven-safe skillet. Add the onions, kale stems and garlic, saute until onions are translucent, 5-8 minutes. 

    3 - Add kale in batches, letting the kale wilt slightly between batches. Season with salt and pepper, then saute the kale mixture for about 10 minutes. 

    4 - While the kale is sauteing, prepare the cilantro sauce. In a food processor, combine cilantro leaves and stems, jalapeno, lemon juice and zest, olive oil, cumin, coriander, and salt. Pulse 3-4 times and add water. Blend until smooth. 

    4 - Add eggs. Pour about ½ the cilantro sauce into the kale mixture and stir. Then using a spoon, make 4 small wells in the kale mixture and crack an egg into each one. 

    5 - Bake until eggs are just set, about 15 minutes. Garnish with mint leaves, dill and feta. Serve with a slice of toast or pita with sliced avocado. Enjoy!

    green shakshuka

    💭 Tips, Tricks and Tools

    Tools: food processor, ovenproof skillet

    Kale stems: If you have some extra kale stems leftover from another dish, freel free to chop them up and toss them into this kale shakshuka. 

    Variations: Feel free to mix it up. Use chard instead of kale (even the chard stems!), add potatoes before the kale, try adding in some tomatillos. The options are endless with this simple dish.

    🥬 Nutrition

    Kale has been coined as one of the most nutrient-dense foods. It is very high in both vitamins C and K. And it’s a great source of antioxidants that can help reduce the risk of cancer and heart disease. Kale has also been shown to reduce cholesterol and can help keep your eyes healthy, as it’s a great source of luetin, zaxathin and beta-carotene.

    This green shakshuka with feta has loads of fiber from the kale, protein from the eggs and healthy fats from olive oil and avocado. Alone, however, it is missing adequate carbohydrates. I would recommend serving this green shakshuka with a slice of toast or pita. Or you could try adding in potatoes instead of bread.

    green shakshuka

    🍽 Serving Suggestions

    I love to serve this kale shakshuka with a slice of toast or pita and a few slices of avocado. 

    More one-skillet breakfast recipes: 

    • Smoky Broccoli Cheddar and Spinach Frittata
    • Lemon Dutch Baby Pancake

    Loved this Green Shakshuka?

    Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this Green Shakshuka recipe for later by pinning it to your Breakfast Recipes Board and make sure to tag us on Instagram @crooked.carrot to show us your kale shakshuka creations!

    This recipe is part of our Green Recipe collection – green in color and a great way to reduce food waste.

    📖 Recipe

    green shakshuka

    Green Shakshuka

    This easy twist on traditional tomato shakshuka features fresh kale, flavorful herbs and a zesty sauce with traditional Middle Eastern spices.
    No ratings yet
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 4
    Author: The Crooked Carrot

    Ingredients

    • 1 tablespoon olive oil
    • 1 small onion diced
    • 5 cloves garlic minced
    • 2 bunches (about 7 ½ cups) kale (leaves and stems)
    • 4 eggs Ideally pasture-raised
    • Garnish with mint, dill and feta
    • Serve with avocado and toast

    Cilantro Sauce

    • 1 cup cilantro (leaves and stems)
    • ½ large jalapeno
    • 2 tablespoons olive oil
    • 1 lemon (juice and zest)
    • 1 teaspoon cumin
    • ½ teaspoon coriander
    • ¾ teaspoon salt
    • ¼ cup water
    US Customary - Metric

    Instructions

    • Preheat oven to 350 degrees F. Remove the leaves from kale stems. Roughly chop kale and kale stems.
    • Heat olive oil in an oven-safe skillet (a cast-iron is perfect) over medium-low heat. Add onions, kale stems and garlic, saute until the onions are translucent, about 5-8 minutes.
    • Add kale in batches, so the kale wilts a little before adding more. Saute the kale mixture for about 10 minutes. The kale should be wilted and tender. Season with salt and pepper.
    • While the kale mixture is sauteing, prepare the cilantro sauce. In a food processor, combine cilantro, jalapeno, lemon juice and zest, olive oil, cumin, coriander and salt. Pulse 3-4 times, then add water and blend until smooth. Set aside.
    • Add eggs. Pour about half of the cilantro sauce into the kale mixture and stir to combine. Using a spoon, create 4 small wells in the kale mixture and crack an egg into each one.
    • Bake until eggs are just set, 15-20 minutes. Garnish with mint leaves, dill and feta. Serve with a piece of toast or pita with sliced avocado. Enjoy!

    Equipment

    • Food Processor
    • Cast Iron Skillet

    Notes

    PREP AHEAD: Though this meal is best served immediately, You can prepare this dish in advance and reheat it in the oven or microwave. The cilantro sauce can be prepared in advance and stored in the fridge until needed. 
    LEFTOVERS/STORAGE: Store leftovers in a glass container in the fridge for 4-5 days. Reheat in the oven or microwave. 
    NUTRITION NOTES: By itself, this dish is lacking adequate carbohydrates, which is why I recommend serving with a slice of toast or pita bread. This green shakshuka is loaded with fiber, vitamin A, and vitamin K. It’s also vegetarian and gluten-free. 
    SERVING SUGGESTIONS: Serve with a slice of toast or pita bread and avocado.

    Nutrition

    Carbohydrates: 7g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 505mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 576IU | Vitamin C: 21mg | Calcium: 52mg | Iron: 1mg
    Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

    ONE MORE THING!

    This recipe is part of our collection of green recipes. Check it out!

    « Cilantro Lime Margarita
    Sweet Pea Spinach Crepes with Whipped Goat Cheese »

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    About Libby

    Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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    Libby Bloom RDN

    Hi, I'm Libby! Registered Dietitian Nutritionist and Eco-warrior. I help people find food freedom, learn to nourish their bodies AND support a health planet.

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