Green Shakshuka is a delicious and colorful twist on the classic Middle Eastern dish. This savory skillet meal features a vibrant mixture of sautéed greens, zucchini, and peppers, topped with perfectly cooked eggs.
This green shakshuka is a combination of savory seasoned greens topped with eggs, goat cheese, and garnished with salsa verde and fresh chopped cilantro. Whether you're a fan of shakshuka or simply looking for a new and exciting recipe to try, our Green Shakshuka is a must-try.
This Green Shakshuka with goat cheese is my version of a favorite I used to order at a little tropical fusion diner in Richmond, called Little Nickel.
Ingredients You'll Need
Start with your greens, but when using most varieties of kale or Swiss chard, cut the heavy spine out before chopping and adding to the skillet. The greens will be softer, less tough, and not as chunky with the spine discarded. If fresh greens are not available, a small can of Glory Seasoned Collards will work perfectly as well.
So, you'll need a 5 oz bag or bundle of greens of choice: kale with spine cut out, Swiss chard, spinach, collards with spine cut out, or what ever greens you like. You'll also need some green onions, fresh garlic, small log of goat cheese, some salsa verde, and ground cumin, coriander, and fresh chopped cilantro.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Green Shakshuka with Goat Cheese
To make keyword
Saute The Greens and Mushrooms
- Heat the oil in a large skillet over medium heat. Add the minced garlic, chopped green onions, and the chopped jalapeno or poblano (poblano is milder than jalapenos). Saute until garlic is fragrant, about 1 - 2 minutes.
- Add the chopped kale, diced zucchini, and the water to the skillet. Cover and reduce heat to low and cook for 5 minutes covered with a lid, or until the kale has shrunk up.
Season and Simmer
- Stir in the ground cumin, coriander, and season to taste with salt and black pepper.
- Stir in about ¾ of the salsa verde sauce (reserve a little for garnishing) and return the lid to simmer for 5 minutes.
Crack Eggs Into Hot Greens
- Remove the lid and carefully crack each egg into a quarter section of the skillet. Break the goat cheese up in small bit and scatter over the top of the eggs.
- Allow to cook for 2 - 5 minutes, with or without a lid, depending on how you like your eggs.
Serve Hot with Toast
- When the yolks are cooked to your preference, remove skillet from the low heat and drizzle the eggs with the remaining salsa verde and some fresh chopped cilantro. Serve immediately with toast points or crusty bread.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this green shakshuka recipe.
- You can use any type of greens, including fresh, drained canned, or frozen.
- For a green shakshuka that is spicier, use a diced jalapeno instead of the milder poblano.
Tips for Success
Here are a few tips for making this shakshuka recipe:
- To cook the top white of the eggs, place a lid over the pan until you see the eggs start to whiten.
Serving Suggestions
Enjoy this Green Shakshuka for breakfast or brunch for a shared easy start to your weekend. Serve with a side salad, hash browns, or toasted chunks of bread to dip into the jammy eggs.
With its vibrant colors and bold flavors, Green Shakshuka is a delicious and versatile dish that's perfect for any meal. Enjoy!
Storage Options
- Shakshuka is best when first prepared, but you can save leftovers and microwave to warm.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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Frequently Asked Questions
Yes! Shakshuka is perfect for clearing out the odd bits of leftover veggies in the bin toward the end of the month!
Absolutely, it's a quick weeknight skillet dinner and goes perfectly with steamed rice, noodles, or just crusty bread.
More Delish Ideas
Green Shakshuka with Goat Cheese
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 clove garlic minced
- 3 green onions chopped
- 1 jalapeno cored, seeded, and chopped
- 5 oz kale roughly chopped
- 1 small zucchini diced roughly
- 2 tablespoon cilantro chopped
- 3 tablespoon water
- ½ teaspoon cumin ground
- ½ teaspoon coriander ground
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 7 oz salsa verde small can, divided
- 4 eggs
- 2 oz goat cheese broken into small pieces
- cilantro for garnish
Instructions
- Heat the oil in a large skillet over medium heat. Add the minced garlic, chopped green onions, and the chopped jalapeno or poblano (poblano is milder than jalapenos). Saute until garlic is fragrant, about 1 - 2 minutes.2 tablespoon olive oil, 1 clove garlic, 3 green onions, 1 jalapeno
- Add the chopped kale, diced zucchini, and the water to the skillet. Cover and reduce heat to low and cook for 5 minutes covered with a lid, or until the kale has shrunk up.5 oz kale, 1 small zucchini, 2 tablespoon cilantro, 3 tablespoon water
- Stir in the ground cumin, coriander, and season to taste with salt and black pepper.¾ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon cumin, ½ teaspoon coriander
- Stir in about ¾ of the salsa verde sauce (reserve a little for garnishing) and return the lid to simmer for 5 minutes.7 oz salsa verde
- Remove the lid and carefully crack each egg into a quarter section of the skillet. Break the goat cheese up in small bit and scatter over the top of the eggs. Allow to cook for 2 - 5 minutes, with or without a lid, depending on how you like your eggs.4 eggs, 2 oz goat cheese
- When the yolks are cooked to your preference, remove skillet from the low heat and drizzle the eggs with the remaining salsa verde and some fresh chopped cilantro. Serve immediately with toast points or crusty bread.cilantro
Notes
- For milder version, use ½ of a seeded, cored Poblano chile instead of the seeded and cored jalapeno.
- You can prepare in individual serving dishes after the kale mixture is tender and seasoned. Just divide the greens into 2 containers and then break the eggs on top. Place in a 375 F oven for about 10 to 15 minutes, or until eggs are set as you prefer.
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