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    Home » Recipes » Breakfast and Brunch Recipes

    Green Shakshuka

    Published: Jun 28, 2020 · Modified: Apr 12, 2023 · by Debra with 2 Comments · 1732 words. About 9 minutes to read this article. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This green shakshuka recipe gets brightness from tomatillos and cilantro, and a little spicy kick from jalapeño. Easy to make - just zip it all in the food processor and simmer the sauce on the stovetop. You'll be brunching in less than 30 minutes!

    Green shakshuka topped with feta and garnished with fresh cilantro.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Why is this green shakshuka so good? Because it's green. I mean really green. From spinach and tomatillos and cilantro. If you've got a thing for monochromatic food, it has you covered.

    Although the green color veers away from traditional shakshuka, you'll still find all of the things you love about it: a warm sauce, a bit of spice, simple prep, and delicious Middle Eastern flavors.

    Jump to:
    • Traditional shakshuka vs green shakshuka
    • Green Shakshuka ingredients
    • How to make green shakshuka
    • Tips for green shakshuka
    • Make ahead and freeze instructions
    • What to serve on the side
    • Green shakshuka recipe variations
    • Recommended tools and equipment
    • Green shakshuka is a quick and easy recipe that's a fun twist on the original!
    • More easy brunch recipes
    • Recipe
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    Traditional shakshuka vs green shakshuka

    Traditionally, shakshuka consists of eggs cooked in a sauce of tomatoes, peppers and spices. Shakshuka is thought to have originated in North Africa in Tunisia. It was brought to Israel by Jewish immigrants, and it's popular in many countries throughout the Middle East.

    There are as many variations of shakshuka as you can possibly imagine. It can be made with feta, it can be spicy or mild, or you could make it with a green sauce instead of red, which is what we're doing here. Tomatillos sub for tomatoes, spinach adds green veggie goodness, and cilantro adds flavor and color.

    Cilantro, spinach, and jalapeño peppers.

    Green Shakshuka ingredients

    We're using 4 very green ingredients to make our shakshuka: tomatillos, spinach, jalapeños, and cilantro. For more ideas of yummy green ingredients you could add, see the recipe variations suggestions below.

    • Tomatillos: Tomatillos are not green tomatoes. They are their own thing and they are tangy and delicious. Look for firm tomatillos with an outer husk that is light or bright green. (Brown husk means they are past their prime.)
    • Spinach: I like baby spinach here, or if you can find it, Malabar spinach.
    • Jalapeños: These will add a spicy kick to our green shakshuka. If you don't like spice, you can leave these out.
    • Onion and garlic
    • Olive oil
    • Cumin and coriander
    • Cilantro: Some goes in the sauce and we'll keep some to put on top.
    • Feta: Sheep's milk or cow's milk will both work.

    How to make green shakshuka

    Adapted from a recipe in Food & Wine Magazine.

    Five tomatillos in their husks.

    Step 1: Wash the tomatillos, dice onion and garlic

    To clean and prep the tomatillos, simply remove the outer husk, pulling the stem out with it. You'll find that they are a bit sticky. That is just to protect them from insects. Rinse the tomatillos under cold water to remove the stickiness and you're good to go!

    Jalapeño peppers, an onion, three garlic cloves, and two small glass bowls with spices.

    Once the tomatillos are clean, mince the onion and garlic and set aside.

    Tomatillos and jalapeño peppers in a food processor.

    Step 2: Chop the vegetables in the food processor

    Put the tomatillos and the jalapeño pepper in a food processor and give them a rough chop.

    PREP TIP Remove the seeds and ribs from the jalapeño if you want to lessen the spiciness.

    Fresh cilantro and spinach overflowing from a food processor.

    Next, add the cilantro and spinach to the food processor and pulse until all ingredients combine.

    Green shakshuka sauce in a food processor.

    Do not purée it, you want the sauce to have some texture, but you don't want it to be chunky.

    Diced onions seasoned with spices in a large skillet.

    Step 3: Make the green shakshuka sauce

    Heat the olive oil over medium heat in a medium-sized skillet. Add the onion and spices and cook until the onions are soft and translucent, add the garlic and cook until soft and fragrant, about 2 minutes.

    Finished sauce in a skillet with a blue spatula.

    Add the tomatillo mixture to the skillet and cook until it reduces and thickens up, about 15 - 20 minutes. Once the sauce has thickened, season it with salt to taste.

    Six raw eggs nestled into the sauce in a large skillet.

    Step 4: Add the eggs

    Make indentations in the sauce with a ladle or large spoon and carefully crack the eggs into each one.

    PREP TIP Your whole egg is probably not going to stay perfectly inside this little nest, and that is okay. It's going to taste good (maybe even better) just the same.

    Cover the skillet and cook until the yolks are just the way you like them.

    Six cooked sunny-side up eggs in green shakshuka sauce in a large skillet.

    See? The eggs did their thing, but all is well...

    Step 5: Top with feta and serve

    Top with crumbled feta cheese and fresh cilantro and serve right from the skillet!

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    Tips for green shakshuka

    • The amounts in the recipe are for 2 people. In these photos, I simply made 1 ½x the amount, to serve 3 people. The amounts are all even, so they are easy to multiply when you want to serve more people.
    • When choosing tomatillos, make sure the husk is bright green, not dry and wrinkly. The tomatillo inside should be firm and free of blemishes.
    • If you want a little less spice, remove the ribs and seeds from the jalapeño before you put it in the food processor.

    Make ahead and freeze instructions

    You can make the green shakshuka sauce ahead of time and freeze it. Follow the recipe instructions all the way up to simmering and reducing the sauce. Store in the refrigerator in an airtight container for up to 2 days, or in the freezer for up to two months. (I like these silicone bags for freezing liquids because they save space!)

    To reheat, allow to thaw in the refrigerator, then bring to a simmer on the stovetop. Add the eggs and continue with the recipe as instructed.

    What to serve on the side

    Green shakshuka can be served with a variety of side dishes, I like to stick to the breakfast and brunch ideas like these.

    • While that sauce is simmering on the stovetop, these Crispy Roasted Potatoes can be hanging out in the oven getting ready to blow your mind.
    • If you're feeling fruity and want to keep that healthy vibe going, Peach and Blueberry Yogurt Parfaits with Homemade Granola will do the trick.

    Green shakshuka recipe variations

    Make this green shakshuka recipe your own by putting your spin on the ingredients. The possibilities are endless!

    • If you don't like cilantro, you could swap in parsley, basil or tarragon.
    • Instead of feta, use goat cheese or cotija cheese.
    • Add kale or swiss chard.
    • Throw in some green peppers to cook along with the onions.
    • Make it really spicy with serrano or habañero peppers.

    Recommended tools and equipment

    • Food processor or blender: A food processor is best, but a blender will work as long as you don't completely liquefy the green shakshuka sauce.
    • Chef's knife: I love my Global knife! Perfect for finely dicing onions and peppers.
    • Cutting board: A wooden cutting board is easier on your knife blade.
    • Large skillet with a lid: The lid will keep the steam in and gently cook the eggs.

    Green shakshuka is a quick and easy recipe that's a fun twist on the original!

    • Tomatillos are used in place of tomatoes to give us a real sauce as well as a green vegetable.
    • Just zip all the veggies in a food processor, then simmer the green shakshuka sauce for about 15 minutes!
    • Make it spicy or mild, whatever you like!
    • It's vegetarian and gluten free! (Make it dairy free by omitting the feta cheese.)
    • Ready in 30 minutes!
    • Serve it in the skillet for easy cleanup!

    More easy brunch recipes

    • Baked Eggs in Avocados with Chorizo and Queso Fresco are a favorite from a beautiful resort we love in Mexico.
    • Eggs en Cocotte with Spinach and Bacon is a French classic that you can change up according to whatever ingredients you have on hand.
    • This version of Piperade (Eggs with Bell Peppers and Chorizo) adds chorizo for a twist.

    Recipe

    Green shakshuka topped with feta and garnished with fresh cilantro.

    Green Shakshuka with Spinach, Tomatillos, and Feta

    This healthy green shakshuka recipe gets brightness from tomatillos and cilantro, and a little spicy kick from jalapeño. Easy to make - just zip it all in the food processor and simmer on the stovetop for about 20 minutes.
    5 from 6 votes
    Print Pin Rate
    Course: Breakfast, brunch
    Cuisine: Middle Eastern
    Diet: Gluten Free
    Keyword: green shakshuka
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 2
    Calories: 528kcal

    Equipment

    • chef's knife
    • cutting board
    • food processor
    • 12" oven-proof skillet
    • silicone spatula

    Ingredients

    • 4 large eggs
    • 1 lb tomatillos
    • 4 oz spinach
    • 1 cup cilantro including tender stems
    • 1 jalapeño pepper
    • 3 tablespoon olive oil
    • 1 small onion minced
    • 2 garlic cloves minced
    • ½ teaspoon cumin
    • ½ teaspoon coriander
    • ½ cup feta cheese
    • kosher salt and freshly ground black pepper to taste
    US Customary - Metric
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    Instructions

    • Mince the onion and garlic and set aside.
    • Remove the outer husk from the tomatillos, pulling the stem out with it. Rinse the tomatillos under cold water to remove the stickiness.
    • Put the tomatillos and the jalapeño pepper in the food processor and give them a rough chop. (Remove the seeds and ribs from the jalapeño if you want to lessen the spiciness.) Next, add the cilantro and spinach to the food processor and pulse until all ingredients combine. Do not purée it, you want the sauce to have some texture, but you don’t want it to be chunky.
    • Heat the olive oil over medium heat in a medium-sized skillet. Add the onion and spices and cook until the onions are soft and translucent, 5 - 7 minutes, then add the garlic and cook until soft and fragrant, about 2 minutes. Add a pinch of salt.
    • Add the tomatillo mixture to the skillet and cook until it reduces and thickens up, about 15 – 20 minutes. Once the sauce has thickened, season it with salt to taste.
    • Make indentations in the sauce with a ladle or large spoon and carefully crack the eggs into each one. Your whole egg is probably not going to stay perfectly inside this little nest, and that is okay. Season the eggs with salt and pepper, cover the skillet, and cook until the yolks are just the way you like them.
    • Top with crumbled feta cheese and fresh cilantro and serve right from the skillet!

    Notes

    • This recipe is adapted lighty from The Book of Greens by Jenn Louis.
    • Tomatillos are easy to clean and prep. Simply remove the outer husk, pulling the stem out with it. You'll find that they are a bit sticky. That is just to protect them from insects. Rinse the tomatillos under cold water to remove the stickiness and you're good to go!
    • If you want a little less spice, remove the ribs and seeds from the jalapeño before you put it in the food processor.
    • Your whole egg is probably not going to stay perfectly inside this little nest you make for it in the sauce, and that is okay. It's going to taste good (maybe even better) just the same.
     
    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here. 

    Nutrition

    Calories: 528kcal | Carbohydrates: 25g | Protein: 21g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 361mg | Sodium: 598mg | Potassium: 1191mg | Fiber: 7g | Sugar: 14g | Vitamin A: 6824IU | Vitamin C: 58mg | Calcium: 330mg | Iron: 5mg

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    Reader Interactions

    Comments

    1. Mel

      August 11, 2020 at 10:33 am

      5 stars
      Your photography is spectacular!

      Reply
      • Debra

        August 15, 2020 at 1:30 pm

        Thanks Mel! I want it to look as good as it tastes!

        Thanks for reading and trying my recipes,

        Debra

        Reply

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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