If you’re looking for a fresh and flavourful twist on the classic shakshuka, this Green Shakshuka might just become your new favourite. Packed with leafy greens, herbs, and aromatic garlic, this nourishing one-pan meal is naturally high in fibre, rich in antioxidants, and great for gut health. It’s made without tomatoes and has a lighter, brighter flavour that still feels comforting and satisfying.
Unlike the traditional red version, this green shakshuka brings a refreshing change and is perfect for spring or summer brunch. The combination of spinach, leek, parsley and coriander makes it incredibly vibrant and full of nutrients, while the eggs add high-quality protein to help keep you full and energised.
It’s also a great savoury breakfast idea. Experts agree that savoury options are often better at stabilising your blood sugar and avoiding the energy dips that can follow a sweet breakfast. So whether you’re trying to support your energy, digestion, or simply want to eat more greens — this recipe is a brilliant one to add to your weekly routine. Plus, it only takes one pan and about 20 minutes to make!
Serve it straight from the pan with some toasted sourdough Easy No Knead Bread and chilli oil, and enjoy a brunch that’s as beautiful as it is nourishing.
What Is Shakshuka?
Shakshuka is a traditional Middle Eastern and North African dish featuring eggs poached in a rich, spicy tomato and pepper sauce, recipe here: ShakshukaIt’s hearty, comforting, and full of bold flavors like cumin, paprika, garlic, and chili. Typically, the eggs are cracked into the simmering tomato sauce and cooked until just set. It’s often served with crusty bread to scoop up all the delicious sauce.
Shakshuka VS Green Shakshuka.
This Green Shakshuka swaps the classic red tomato base for a vibrant green mix of leafy greens such as spinach, parsley, coriander, and leeks. Instead of the tangy tomato sauce, this version uses fresh herbs and greens for a lighter, fresher, and equally flavorful dish. It still features eggs cooked in the sauce but offers a different flavour profile — more herbal, earthy, and less acidic. Plus, it’s just as gut-friendly, nutritious, and works great as a wholesome brunch or light lunch option.
Tips
- Use a lid: Cooking with the lid on helps steam the eggs and wilt the greens faster.
- Low and slow: Don’t rush the leeks — cooking them gently brings out their sweetness.
- Customise the eggs: Cook shorter for runny yolks, longer for firm eggs.
- Meal prep tip: You can sauté the greens and leeks ahead of time and just reheat with the eggs when ready to eat.
Swaps
Leek: You can use onion or spring onions instead. They provide a slightly different flavour but still work well.
Parsley and coriander: Basil or dill can be used as alternatives, though the flavour will change a bit.
Spinach: Kale or chard work well too, just chop finely and cook down properly.
Cumin seeds: Ground cumin is a great substitute if you want to skip toasting and grinding.
Eggs: For a vegan option, try cubed tofu or chickpeas, but note the texture and cooking time will differ.
Storage
Fridge: Store in an airtight container for up to 2 days. Reheat in a dry pan to bring back some of the flexibility or crunch.
Freezer: Not ideal for freezing once cooked, but you can freeze the chickpea flour batter in a sealed container and defrost it overnight in the fridge before cooking.
More Brunch Recipes
Green Shakshuka
Ingredients
- 1 leek chopped
- 50 g parsley and coriander chopped
- ~150/200g spinach
- 1 tsp cumin seeds I toasted them and grind them but you could use cumin powder
- 5 garlic cloves chopped
- 4 eggs
Instructions
- Add a tsp of oil to grease the pan and add the chopped leek.
- Cook with the lid on for 5-10 mins, until soft.
- Add the cumin, garlic, coriander and stir. Add the water.
- Crack open the egg and add to the pan. Cook with lid on for 8-15 mins, depending how you like your egg to be cooked.