Inspired by my recent trip to Israel, this green shakshuka is packed full of leafy greens, fresh herbs and the garlicky poached eggs we all love in Shakshuka. The perfect recipe to change up your breakfast routine.
Even though it’s been a few years now, I still think about my trip to Israel fairly often. I feel bad for anyone who asks me about my trip because I will literally go on for 3 hours about how amazing it was. When I say that it was one of the best trips of my life, I’m being serious. We’re years out and I’m STILL gushing about it.
Fortunately, I can relive all of the Vibe Israel memories by recreating my favorite dishes at home. The list is pretty long at this point: halva, babka, falafel, hummus, roasted beets, tahini everything, and of course everything that encompasses an Israeli breakfast.
Pro tip: if you want the true Israel experience, you must go head first into an Israeli breakfast. Anyone who has been to Israel will tell you that what they miss most are the breakfasts. Truly no one in the world does it like them. There’s bread and eggs and salads of every sort. There’s fruit and baked goods and of course, SHAKSHUKA.
Now I’ve professed my undying love of Shakshuka on the blog before. It’s my go-to savory breakfast dish and what I whip out when I want to impress guests. Mainly because it looks fancy, but it’s actually super easy.
Well, let’s just say my mind was blown when Israeli’s introduced me to a whole new egg concept, Green Shakshuka!
What is green shakshuka?
Essentially, it’s sautéed greens and herbs topped with eggs and yogurt. Instead of poaching the eggs in tomato sauce, you poach them in the cooked greens/herbs mixture.
As you guys know, I’m a total veggie freak so I literally swoon at any meal that is bright green. And then I tasted it, and holy cow my mind was blown. The version I had in Israel was made with Mangold leaves, but I had a super hard time finding them here. So instead I used kale and beet leaves. You can use whatever greens and herbs you have. That’s what makes it so magical, it’s easily customized!
Green Shakshuka Ingredients
- Greens – spinach, kale, chard, collard… you pick your favorites!
- Onion and garlic
- Herbs – fresh parsley and dill (or whatever herbs you prefer! Oregano, basil and cilantro are also delicious in this.)
- Lemon
- Salt and pepper
- Eggs
- Optional: red pepper flakes for a spice kick, yogurt for topping, and feta or goat cheese for crumbling on top.
Top right is my green shakshuka!
How to Make Perfect Shakshuka
The hardest part of this recipe is cracking the eggs into the pan… which isn’t that hard at all! Start by sauteing the onion until translucent and add then add in the garlic. One handful at a time, add in the greens and herbs. It seems like a ton at first but I promise they will wilt and the volume decreases a ton. After the greens have wilted, squeeze a lemon over the greens and top with salt and pepper.
Bring the mixture to a simmer and make 5-6 little wells for the eggs. Crack the eggs directly into the wells and cover the pan with a lid or a sheet of tinfoil. Check the consistency of your eggs after 8 minutes – cook longer if you like more well done eggs!
Top with red pepper flakes, yogurt and/or cheese and serve immediately.
The next time you’re looking to impress your breakfast guests or share some Israeli knowledge, try making this green shakshuka. I promise everyone will love it!
PrintGreen Shakshuka
Inspired by my recent trip to Israel, this green shakshuka is packed full of leafy greens, fresh herbs and the garlicky poached eggs we all love in Shakshuka. The perfect recipe to change up your breakfast routine.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2-3 servings 1x
Ingredients
- 1 tbsp olive oil or butter
- 1/2 large yellow onion, sliced
- 3 garlic cloves, chopped
- 6 cups packed greens – spinach, kale, chard, collard etc…
- 1/2 cup chopped parsley
- 1/2 cup chopped dill (or fresh herbs of choice i.e. oregano, basil, cilantro)
- juice, 1/2 lemon
- 1/2 tsp salt
- 1/4 tsp pepper
- 5–6 eggs (will depend on size of pan)
- optional: red pepper flakes for heat, yogurt for topping, feta or goat cheese for crumbling on top
Instructions
- In a cast iron skillet add oil or butter over medium heat.
- Add onion and sauté until translucent (about 3 mins).
- Add in garlic and cook for one more minute.
- One handful at a time add in greens and herbs. They should slowly wilt. It will seem like a lot but once wilted will decrease by a lot.
- Squeeze lemon over greens and top with salt and pepper.
- Bring to a simmer.
- Create 5-6 wells for eggs.
- Crack eggs directly into pan and cover with a top or sheet of tinfoil.
- Cook for about 8-12 minutes depending on how well done you like your eggs. Check after 8 mins to see how things are cooking.
- Top with red pepper flakes, yogurt or cheese.
- Serve immediately.
Curious what else I ate in Israel? Be sure to check out my video where I recap everything we ate in Israel!
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