Green Shakshuka with Leek, Zucchini, Kale and Feta
After trying several recipes, I found the perfect combination of vegetables in this Green Shakshuka recipe with leeks, zucchini, kale and spinach which gives a creamy texture, a good amount of spice and harmonizes wonderfully with the runny egg yolk and feta cheese.
Table of Content
What is a Shakshuka?
Shakshuka has its roots in the Middle East and North Africa. Similar versions of the dish can be found in Algeria, Libya, Morocco, Tunisia, Egypt, Turkey and Yemen. Introduced by North African Jewish immigrants in the 1950s and 1960s, shakshuka is since the 1990s a popular Israeli breakfast dish, providing an affordable and hearty morning meal.
Its name may come from the word shakshek, which means ‘all jumbled up’ in Berber.
The traditional Shakshuka consists of eggs baked in a simmering tomato sauce, enriched with warm spices such as ground cumin and ground coriander seeds. It’s a comforting and flavorful dish that has evolved over time, adapting to different regions and preferences.
Want to try a classic shakshuka? Try my red shakshuka recipe.
Ingredients: Tips and Alternatives
Basically you can make this green shakshuka with almost any green ingredients. But in order to have a good mix of texture and flavors, these are the ingredients I recommend:
- Leek: Adds a mild and sweet onion taste to this dish and a creamy texture. You can replace it with green onions.
- Zucchini: Adds texture and volume to the shakshuka. You can replace it or complement it with a green bell pepper or Brussel sprouts.
- Kale and spinach: I use fresh curly kale and baby spinach. You can add other leafy greens such fresh spinach, chard leaves or arugula.
- Peas: Adds a nice sweetness and balance well with feta cheese.
- Onion and garlic: To enhance the overall taste of the dish.
- Eggs: I use medium to large eggs. Count 1-2 eggs per portion.
- Feta Cheese: A great addition to this shakshuka. You can replace it with goat cheese, parmesan cheese or even mozzarella.
- Spices: I use the same spices as for the classic shakshuka which are ground cumin, ground coriander, and red pepper flakes.
- Lime: For a fresh touch at the end. You can replace lime juice with lemon juice.
- Fresh Herbs: Garnish with coriander, parsley, or baby greens for green!
You will find the exact quantities in the recipe card.
How to make a Green Shakshula
Sauté the vegetables. Heat a drizzle of olive oil in a cast iron pan over medium heat. Sauté thinly sliced onions and leeks for about 5 minutes until they get all soft and cozy. Add small cubes of zucchini, minced garlic, ground cumin, ground coriander, and red pepper flakes. Let sauté for a good 10 minutes.
Add greens. Add the chopped kale to the pan and sauté for an additional 5 minutes. Stir in spinach, half of the crumbled feta, and frozen peas. Sauté for an extra 2 minutes, letting the flavors meld together. Season with salt and pepper to taste.
Bake the eggs. Make little nests with the back of a spoon in the pan and crack in the eggs. Let them bake for 7-10 minutes on medium-low heat until the egg whites are cooked through. For a runny egg, stop cooking after 7 minutes and serve immediately, as the egg will continue to set in the pan. If you prefer firmer yolks, cook them longer.
Serve. Garnish with the remaining feta, fresh herbs such as coriander or parsley and perhaps even microgreens. Add a squeeze of lime juice if you like. Serve with pita bread or farmhouse bread.
More healthy breakfast recipes
- Moroccan Scrambled Eggs
- Spinach and Feta Omelet
- Spinach Pancakes
- Kale, Goat Cheese and Hazelnut Toast
- Roasted Pear and Apple Oatmeal
FAQ: Green Shakshuka
Store your leftover Green Shakshuka in an airtight container in the refrigerator, and it should stay fresh for up to 2-3 days. Just remember, to be eaten just after cooking, so that the egg yolks are still runny.
I wouldn’t recommend freezing this Green Shakshuka.
Cooking the eggs to your preferred doneness is a personal choice. If you like your yolks runny, aim for 7-10 minutes on medium-low heat. If you prefer them more set, extend the cooking time a bit. Remember, the eggs will continue to cook because the pan is hot, so serve the shakshuka immediately.
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Recipe card
Green Shakshuka with Leek, Zucchini, Kale and Feta
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Ingredients
Vegetables
- 1 onion thinly sliced
- 1 leek sliced into rings
- 1 zucchini cut into small cubes
- 3 garlic cloves minced
- 2 handfuls fresh spinach
- 2 cups kale
- 1/2 cup frozen peas
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon red pepper flakes
- Salt
- Pepper
Other
- 4 eggs
- 1 block feta cheese crumbled (150 g)
- 2 tablespoons olive oil
- 1 lime
- Fresh herbs coriander, parsley or baby greens
Instructions
Sauté the vegetables.
- Heat a drizzle of olive oil in a cast iron pan over medium heat. Sauté thinly sliced onions and leeks for about 5 minutes until they get all soft and cozy.
- Add small cubes of zucchini, minced garlic, ground cumin, ground coriander, and red pepper flakes. Let sauté for a good 10 minutes.
Add greens.
- Add the chopped kale to the pan and sauté for an additional 5 minutes. Stir in spinach, half of the crumbled feta, and frozen peas. Sauté for an extra 2 minutes, letting the flavors meld together. Season with salt and pepper to taste.
Cook the eggs.
- Make little nests with the back of a spoon in the pan and crack in the eggs. Let them cook for 7-10 minutes on medium-low heat until the egg whites are cooked through.
- For a runny egg, stop cooking after 7 minutes and serve immediately, as the egg will continue to set in the pan. If you prefer firmer yolks, cook them longer.
Serve.
- Garnish with the remaining feta, fresh herbs such as coriander or parsley and perhaps even microgreens. Add a squeeze of lime juice if you like. Serve with pita bread or farmhouse bread.
