Spring Green Shakshuka (2024)

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This spring Green Shakshuka is a veggie-packed twist on the classic egg dish perfect to enjoy with crusty bread for breakfast/brunch, lunch or dinner.

Green Shakshuka Eggs

As spring approaches, I crave lighter, fresher meals that celebrate the bounty of the season. Enter this Spring Shakshuka recipe, a vibrant, vegetable-packed variation of the Middle Eastern dish traditionally made with tomatoes and peppers. Now that spring is in the air, using seasonal produce like mushrooms, leeks, asparagus and peas is perfect for this spring recipe. This vegetarian egg dish is a true testament to the versatility of eggs. More baked egg recipes you may love, Spanakopita Baked Eggs and Baked Sweet Potato Egg Cups.

Green Shakshuka Ingredients

The foundation of this Shakshuka dish lies in its selection of seasonal vegetables:

Mushrooms: A mix of umami-rich varieties like trumpet, shiitake, and oyster mushrooms provides a deep, savory base.
Leeks and Asparagus: These spring vegetables add a delicate, slightly sweet flavor that brightens the dish.
Green Peas: Use fresh or frozen. Once blanched, peas create a smooth texture when blended into the broth.
Eggs: The eggs are poached in the vegetables to runny-yolked perfection.
Feta and Za’atar: Crumbled feta adds a tangy contrast, while za’atar (or black pepper) lends an aromatic finish.

How To Make Green Shakshuka:

Caramelizing the Mushrooms: First saute the mushrooms in olive oil and seasoned with salt until golden and caramelized.
Sautéing Leeks and Asparagus: Then the leeks are cooked until aromatic before asparagus is added to the mix, until they soften and the flavors meld.
Blending the Pea Broth: The peas then get blended with vegetable broth creating a smooth, vibrant green liquid that forms the base for the shakshuka sauce.
Combining and Cooking: The mushrooms return to the pan with the pea broth and simmer, then the eggs are poached in the sauce.
Finishing Touches: Some crumbled feta cheese and za’atar (or black pepper) completes the dish.

Serving Suggestions

I usually like to have my Shakshuka breakfast with a side of toasted bread or pita, perfect for dipping into the jammy yolks. Whether served at brunch, lunch, or dinner, it promises a satisfying, nutritious meal that brings the essence of spring to your table.

Tips For Perfection

Choosing Mushrooms: Select mushrooms with robust flavors to add depth to the dish.
Peas: Use fresh peas if available, but frozen ones can be pureed without blanching, making for an easy alternative.
Seasoning: Don’t skimp on the za’atar or black pepper; these spices elevate the dish with their unique flavors.

More Spring Recipes:

Enjoy these popular spring recipes:

Cranberry Chicken Salad on Apples
Spring Pea Soup with Fresh Herbs
Spring Asparagus Risotto
Chicken Caprese Skillet
5-Ingredient Salmon Salad

Green Shakshuka

5 from 3 votes

Equipment

large deep skillet

Ingredients

▢ 1 tablespoon olive oil, divided
▢ 2 heaping cups mixed mushrooms, chopped*
▢ 1 teaspoon salt, divided
▢ 1 cup leek, white part only chopped (from 3 medium)
▢ 1 cup asparagus, bottoms trimmed, chopped
▢ 1 cup peas, blanched (see notes)
▢ 1 cup vegetable broth
▢ 6 eggs
▢ 3 tablespoons feta, crumbled
▢ Za’atar or black pepper

Instructions

Heat half of the oil In a large skillet over medium heat, add mushrooms and ¼ teaspoon of salt. Cook mushrooms for 7-10 minutes, stirring every 2 minutes to allow the edges to evenly caramelize. Remove from the pan.
Add the remaining oil, leeks and ¼ teaspoon of salt to the same pan and cook until aromatic, about 3 minutes.
Add asparagus, mix to combine and cover to steam, 4-5 mins.
While asparagus steams, blend peas, veggie broth and ¼ teaspoon salt in a high speed blender until smooth.
Return mushrooms to pan, add pea broth & stir to combine. Allow the broth to slightly reduce.
Make 6 holes and gently drop in the eggs, keeping the yolks intact; sprinkle eggs with remaining ¼ teaspoon of salt.
Cover and simmer on medium-low, 5 to 6 minutes, or until the egg whites are cooked through and no longer runny.
Remove from the heat; top with feta and a sprinkle of za’atar.

Last Step:

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Notes

*Super umami mushrooms like trumpet, shiitake & oyster are great for this dish.

• Frozen peas can be pureed without pre-blanching; fresh peas must be blanched
• Za’atar can be skipped, but a crack of fresh black pepper is suggested in its place
• Serve with toasted bread or pita

Nutrition

Serving: 2 eggs, 3/4 cup veggies, Calories: 291 kcal, Carbohydrates: 16 g, Protein: 20 g, Fat: 16 g, Saturated Fat: 5 g, Cholesterol: 380 mg, Sodium: 724 mg, Fiber: 5 g, Sugar: 6 g

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FAQs

What is green shakshuka made of? ›

Green Shakshuka Ingredients

Leeks and Asparagus: These spring vegetables add a delicate, slightly sweet flavor that brightens the dish. Green Peas: Use fresh or frozen. Once blanched, peas create a smooth texture when blended into the broth. Eggs: The eggs are poached in the vegetables to runny-yolked perfection.

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What is the real name of shakshuka? ›

In Morocco, it is referred to as bīḍ w-maṭiša (بيض ومطيشة "egg and tomato"). The term shakshouka may have derived from "shak", another Arabic word meaning "to combine things together", as the dish combines tomatoes, chilies and eggs.

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What is a fun fact about shakshuka? ›

Many think of this dish an Israeli breakfast food because it is quite popular in places like Tel Aviv, but these eggs in tomato sauce are something you'll find in many parts of North Africa and the Middle East. Fun fact, the origins of the word shakshuka comes from the Arabic for "all mixed up" or "shaken."

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How do you know when shakshuka is done? ›

Sprinkle a little salt and pepper over the eggs. Carefully transfer the skillet to the oven (it's heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They're done when the egg whites are an opaque white and the yolks have risen a bit but are still soft.

Know More ›

What is shakshuka made of? ›

Shakshuka is an easy, healthy meal in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It's nourishing, filling and one recipe I guarantee you'll make time and again.

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Is shakshuka good for you? ›

Shakshuka is an easy-to-make and surprisingly healthy breakfast or lunch option, bringing together the health benefits of eggs and cooked tomatoes. If you've never heard of or tried Shakshuka, you are seriously missing out!

Keep Reading ›

Was shakshuka made by Jews? ›

Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there.

Read The Full Story ›

What is the English translation of shakshuka? ›

Meaning of shakshuka in English

a breakfast dish of baked eggs in a tomato sauce that sometimes also contains vegetables: Shakshuka is a famous dish that almost every Libyan knows how to make. The shaksuka, served in its cooking pan, was great mopped up with sourdough toast.

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Do you eat shakshuka with spoon or fork? ›

Also, it is perfectly acceptable to eat shakshuka straight out of the pan, using wedges of pita bread as your spoon. Of course, if you prefer a knife and fork, spoon the eggs with their sauce over lightly toasted bread. This recipe is especially tasty served on toasted Bloody Mary Bread.

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Can shakshuka be eaten cold? ›

There's nothing like scooping up the tomatoes, peppers and eggs with crusty bread and I now eat Shakshuka for breakfast, lunch, and dinner! It's even an awesome picnic salad because it's good hot, cold, or at room temperature!