Green Shakshuka – This easy twist on traditional tomato shakshuka features fresh kale, flavorful herbs and a zesty sauce with traditional Middle Eastern spices.
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.
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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.
🍳 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 1/2 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!
💭 Tips, Tricks and Tools
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.
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.
🍽 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:
Loved this Green Shakshuka?
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This recipe is part of our Green Recipe collection – green in color and a great way to reduce food waste.
- 1 tablespoon olive oil
- 1 small onion diced
- 5 cloves garlic minced
- 2 bunches (about 7 1/2 cups) kale (leaves and stems)
- 4 eggs Ideally pasture-raised
- Garnish with mint, dill and feta
- Serve with avocado and toast
- 1 cup cilantro (leaves and stems)
- 1/2 large jalapeno
- 2 tablespoons olive oil
- 1 lemon (juice and zest)
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 3/4 teaspoon salt
- 1/4 cup water
- 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!