Shaksh-whattt?!
Yup-yup, I’ve heard that question a lot. The name shakshuka always sparks a bit of curiosity (and a few raised eyebrows), but truthfully—it’s way easier to make than it is to pronounce. Originally from the Middle Eastern kitchen, the word shakshuka translates to “a mix,” referring to a pan-simmered combo of tomato sauce, bell peppers, chili, and other goodies, with eggs poached right into the sauce. You’ll find the classic version as the very first recipe in my cookbook—just open the cover and there it is.
But lately, I’ve fallen for its fresh, green younger sister: the green shakshuka. And if you’d rather watch than read, I cooked this exact shakshuka live on Kanal2’s Telehommik show, on November 11, 2024.
Green shakshuka is a more modern take, swapping out the tomato base for green veggies and herbs. It usually stars spinach, kale, or other leafy greens, along with zucchini, leeks, celery, beans, and fresh herbs like parsley, coriander, or dill. Some versions add a kick with green chili or fresh ginger, or make it richer with a splash of cream or yogurt. For me, this version offers a lighter, fresher feel—while still delivering that deep, soulful flavor shakshuka is known for.
That’s exactly why it’s been my go-to breakfast for years—I think I’ve made it weekly for… I’ve honestly lost count. It’s such a quick, nourishing way to load up on vitamins and minerals first thing in the morning! No need to go on about the health benefits of leafy greens—but trust me, when you throw kale and spinach into the same pan, you’ve got a powerhouse of goodness right there.
Alongside that duo, this recipe also features edamame and green peas. Edamame is one of my favorite legumes—besides its deliciously nutty taste, it’s packed with vitamins K and C, folate, iron, magnesium, and more. It’s also a great plant-based protein and fiber source, helping to boost your daily protein intake. Green peas bring a similar line-up of health benefits—and as a bonus, they also contain flavonoids and carotenoids.
For seasoning, I love adding ground coriander, sometimes cumin or ginger too—anything gently warming for those crisp autumn mornings. 🙂
I first developed this recipe for Pere ja Kodu magazine back in April 2022, but what you’ll find here today is a slightly evolved version after many, many mornings of fine-tuning. Truth be told, I often skip the feta and bread entirely and just enjoy the shakshuka as it is—in all its clean, simple goodness.
I could go on for pages about the health benefits of each ingredient, but honestly… you’ve got Google. 😉 So let’s get cooking instead!
My last little tip? The perfect shakshuka is one where the egg yolks are still runny and melt into the dish like a creamy sauce. You don’t even need yogurt or anything else on the side—but as always, follow your own taste. If you like, mix up a quick dip with yogurt, dill, and garlic.
Green shakshuka
Ingredients
For serving:
Preparation:
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Put olive oil, pressed garlic clove, and chopped leek in a pan. Add the spices, cumin and coriander, and heat for 2-3 minutes to bring out the flavours. Then add the chopped spinach and kale leaves, green edamame beans and peas, and chopped parsley leaves. Stir thoroughly, cover the pan with a lid, and cook over medium heat for 5 minutes until the leaves have wilted, stirring occasionally. Squeeze over the lemon juice, stir through, and make four wells in the salad mixture (or if you are using 6 eggs, make 6 wells). Crack the eggs into the wells, sprinkle with a little salt, cover the pan with a lid and cook for 4 minutes - the egg should remain slightly runny. Before serving, crumble feta cheese over the top and serve with Greek yoghurt and some slices of flatbread.
Note
- You can find edamame beans, also known as soybean pods, in the frozen food section of larger supermarkets. They are a delicious addition to salads, poké bowls, and stir-fries.
