Dinner

Green Shakshuka Recipe

Name: Green Shakshuka Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoons olive oil; 1 small onion, chopped; 1 green bell pepper, chopped; 2 garlic cloves, minced; ¼ cup cilantro, chopped; 2 tablespoons dill, chopped; 4 cups curly kale, chopped; ½ teaspoon cumin; ½ teaspoon salt; ½ teaspoon black pepper; ¼ cup water; 6 eggs; 2 tablespoons crumbled feta cheese, for serving; Crusty bread, for serving

ByMaya bella January 31, 2026January 31, 2026

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Introduction

Green Shakshuka is a vibrant twist on the classic Middle Eastern dish, featuring a medley of fresh greens and herbs cooked with eggs. This hearty and healthy meal is perfect for breakfast, brunch, or a light dinner, offering bold flavors and comforting textures.

A shiny metal pan holds six baked eggs nestled evenly among cooked dark green kale mixed with small pieces of translucent sautéed onions and green bell peppers. The eggs have white, slightly firm edges with glossy, soft yolks in shades of yellow and light orange, each spotted with tiny black pepper flakes. Crumbled white feta cheese is sprinkled generously across the greens and eggs. A piece of toasted golden brown bread leans on the pan, and a small glass bowl filled with more white crumbled cheese is placed nearby on a white marbled surface. A soft light pink cloth is partially visible beside the pan. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
¼ cup cilantro, chopped
2 tablespoons dill, chopped
4 cups curly kale, chopped
½ teaspoon cumin
½ teaspoon salt
½ teaspoon black pepper
¼ cup water
6 eggs
2 tablespoons crumbled feta cheese, for serving
Crusty bread, for serving

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and green bell pepper, cooking until the vegetables soften, about 10 to 12 minutes.
Step 2: Stir in the minced garlic, chopped cilantro, and dill. Cook, stirring constantly, until fragrant, about 30 seconds.
Step 3: Add the chopped kale, cumin, salt, and black pepper. Cook until the kale softens but does not wilt, about 2 to 4 minutes. Pour in the water and stir to combine.
Step 4: Using a wooden spoon or spatula, create six small nests in the vegetable mixture. Gently crack the eggs into each nest.
Step 5: Cover the skillet with a fitted lid. Cook the shakshuka until the egg whites are set and the yolks reach your preferred doneness, about 5 to 7 minutes.
Step 6: Serve the shakshuka directly from the skillet, scattering crumbled feta cheese over the top. Enjoy with crusty bread for dipping.

Tips & Variations

Substitute kale with spinach or Swiss chard for a milder flavor.
Add a pinch of red pepper flakes for a touch of heat.
Try topping with fresh herbs like parsley or mint to brighten the dish.
Use goat cheese instead of feta for a creamier texture.

Storage

Store any leftover shakshuka in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or microwave until warmed through. For best texture, avoid overheating the eggs.