Shakshuka is one of those dishes that feels comforting and elegant at the same time. Traditionally, this North African and Middle Eastern staple features eggs poached in a rich, spiced tomato sauce. But today, we’re taking a bold and refreshing turn with green shakshuka—a vibrant, herbaceous variation that swaps the usual red sauce for a creamy, nutrient-packed green purée made from leeks, spinach, parsley, and artichokes.
If you’re looking for a green shakshuka recipe that’s packed with flavor, easy to make, and perfect for breakfast, brunch, or even dinner, this is the one to try. In this guide, you’ll learn how to make green shakshuka from scratch, along with variations, serving tips, and everything you need to know to perfect this dish.
Why You’ll Love This Shakshuka Green Recipe
- Packed with Greens – Loaded with spinach, parsley, and leeks, this dish is full of vitamins and minerals.
- Rich and Creamy – The addition of cream and Pecorino Romano cheese creates a smooth, velvety sauce.
- Versatile & Customizable – You can easily tweak the recipe to suit different dietary needs.
- Perfect for Any Meal – Whether it’s breakfast, brunch, or dinner, this dish is a winner.
What Is Green Shakshuka?
Green shakshuka is a variation of traditional shakshuka, where the tomato-based sauce is replaced with a blend of sautéed leeks, spinach, and herbs. The eggs are gently poached in this creamy, flavorful mixture, and the dish is finished with grated Pecorino Romano cheese for an extra depth of flavor.
This dish is deeply satisfying yet light, making it an excellent choice if you’re looking for a healthier alternative to classic shakshuka. The combination of greens and eggs provides a protein-packed, fiber-rich meal that keeps you full and energized.
Jump to RecipeHow to Make Green Shakshuka
If you want precise, step-by-step instructions without all the Chef B’s stories, feel free to jump straight to the recipe card—no judgment, no backstory, just food! 😄
Making shakshuka green is simple and requires just a few key steps.
Ingredients You’ll Need
To make this green shakshuka recipe, gather the following ingredients:
- Leeks – Their mild, sweet flavor adds a rich depth to the sauce.
- Butter – Used for sautéing the leeks, but you can substitute olive oil for a dairy-free version.
- Spinach & Parsley – These greens create the vibrant color and earthy flavor of the dish.
- Cream – Adds a luscious, velvety texture to the sauce.
- Artichoke Hearts – Brings a slightly tangy and nutty flavor.
- Eggs – The star of the dish, poached gently in the green sauce.
- Pecorino Romano Cheese – Adds a salty, nutty finish.
Step-by-Step Instructions
1. Prepare the Leeks
Trim and slice the leeks into thin strips. Sauté them in butter over medium heat until soft and fragrant, about 15 minutes. Set aside to cool.
2. Blanch the Greens
Wash the spinach and parsley, then blanch them in boiling water for 10 seconds. Transfer them immediately to an ice bath to retain their vibrant color. Squeeze out excess moisture.
3. Blend the Sauce
Using a blender or stick blender, purée the softened leeks, spinach, parsley, cream, and a bit of water until smooth. Season with salt to taste.
4. Cook the Artichokes
Chop the artichoke hearts and lightly sauté them in a frying pan with a little oil for about 3 minutes.
5. Assemble the Shakshuka
Pour the green sauce over the artichokes and spread evenly. Sprinkle with grated Pecorino Romano. Create small wells in the sauce and crack an egg into each well.
6. Cook the Eggs
Cover the pan and cook over low heat for about 4-5 minutes, or until the egg whites are set but the yolks remain runny.
7. Serve and Enjoy
Grate more Pecorino Romano over the top and serve with warm crusty bread or pita.
Customizations & Variations
One of the best things about this green shakshuka recipe is how adaptable it is. Here are some ways you can customize it:
- Dairy-Free Version – Swap butter for olive oil and use coconut cream instead of heavy cream.
- Extra Greens – Add kale or Swiss chard for even more nutrients.
- Spicy Kick – Stir in red pepper flakes or a chopped green chili for heat.
- Herby Twist – Experiment with fresh basil or cilantro for a different flavor profile.
- Protein Boost – Add chickpeas or crumbled feta for extra protein.
Serving Suggestions
Green shakshuka is best enjoyed fresh and hot, straight from the pan. Here are some serving ideas:
- With Bread – Serve with warm, crusty bread or pita to scoop up the rich, creamy sauce.
- With Yogurt – A dollop of Greek yogurt on the side adds a cool contrast to the warm eggs.
- With a Fresh Salad – A simple cucumber and tomato salad balances the richness of the dish.
Storage & Reheating Tips
While shakshuka green is best eaten fresh, you can store leftovers in an airtight container in the fridge for up to 2 days.
- To Reheat – Warm the shakshuka over low heat in a pan, adding a splash of water or cream if needed to loosen the sauce.
Green Shakshuka
Equipment
- Saucepan For cooking the leeks.
- Large Frying Pan with Lid – For assembling and cooking the shakshuka.
- Blender or Stick Blender – For making the spinach purée.
- Strainer & Ice Bath – For blanching the greens.
- Grater: For Pecorino Romano cheese.
Ingredients
- 3 leeks
- 1 tbsp butter
- 1 oz flat-leaf parsley
- 2 oz cream
- sea salt
- 12 oz artichoke hearts
- 3 oz Pecorino Romano
- 6 eggs
Instructions
- Halve the leeks lengthwise , trim and cut into strips, about 1 cm (½ inch) wide.
- Melt the butter in a saucepan. Add the leeks and cook over medium heat until soft, about 15 minutes. Remove form the heat and let cool.
- Wash the spinach and remove the thick stems. Blanch the spinach along with parsley (with stems) for 10 seconds in boiling, salted water. Strain and immediately submerge in iced water. Firmly press to remove all the liquid.
- Purée the leeks, spinach-parsley mixture, cream, and 3 ounces of water with a stick blender or in a blender until creamy. Season to taste with salt.
- Chop the artichokes. Heat up some oil in a large frying pan over medium heat. Add artichokes and sauté very lightly for 3 minutes. Add the spinach purée and distribute evenly in the pan. Sprinkle with pecorino. Using a spoon, make 6 small wells and break an egg into each. Season well with salt especially the egg yolk, cover, and cook for 4 to 5 minutes. The egg whites should be firm but the yolks still runny (like a poached egg).
- Grate extra cheese over the eggs. Serve with good crusty bread.
Notes
Customizations:
- Dairy-Free: Substitute butter with olive oil and use coconut cream instead of heavy cream.
- Extra Greens: Add kale or Swiss chard for a more nutrient-packed version.
- Spicy Option: Add a pinch of red pepper flakes or a chopped green chili for heat.
Storage Tips:
- Best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently over low heat.
Serving Tips:
- Serve with warm crusty bread or pita to soak up the creamy sauce.
- Pairs well with a side of yogurt or a simple cucumber salad.
Nutrition
FAQs About Green Shakshuka
Q: Can I make green shakshuka ahead of time?
A: Yes! You can prepare the green sauce in advance and store it in the fridge for up to 2 days. When ready to serve, reheat it in a pan, add the artichokes, and poach the eggs fresh.
Q: What kind of bread pairs best with shakshuka green?
A: Crusty sourdough, pita, or a baguette work beautifully for scooping up the rich, creamy sauce.
Q: Is this green shakshuka recipe vegetarian?
A: Yes, this recipe is completely vegetarian. For a vegan version, substitute the eggs with tofu and use dairy-free alternatives for cream and cheese.
Q: Can I freeze green shakshuka?
A: It’s best to freeze only the green sauce (without eggs). Store in an airtight container for up to 1 month. When ready to serve, thaw, heat, and poach fresh eggs in the sauce.
Q: What’s the difference between traditional shakshuka and green shakshuka?
A: Traditional shakshuka features a tomato-based sauce with warm spices, while green shakshuka is made with leafy greens and herbs, giving it a fresher, creamier taste.
Chef B Final Thoughts
If you’re looking for a fresh and flavorful twist on a Mediterranean classic, this green shakshuka recipe is a must-try. The combination of leeks, spinach, parsley, and artichokes creates a creamy, herbaceous sauce that perfectly complements the runny poached eggs. Whether you’re making it for breakfast, brunch, or a light dinner, shakshuka green is guaranteed to impress.
Now that you know how to make green shakshuka, give it a try and let us know how it turns out. Enjoy!
Tried this recipe? Don’t forget to share your success stories and tag us in your green shakshuka pics!
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
