The Secret To a Vibrant, No-Mush, No-Bitter Green Shakshuka Recipe
Growing up in Turkiye, the classic red shakshuka was my mom’s go-to quick weeknight dinner. It is a Mediterranean classic that will never go out of style, so when I set out to create a more modern green version, I knew I had a few challenges to address right off the bat.
Here are the common issues most people face, and how I solved them to make this recipe foolproof, so that even if you are a beginner, you can succeed on your first try:
- Start by cooking the zucchini to reduce excess liquid: A common issue with zucchini-based green shakshuka is that it releases too much liquid, making the dish watery.
The solution I found was to thinly slice the zucchini (rather than shredding it) and cook it in a single layer, without touching it, for 2 minutes. This seemingly minor step helps develop a bit of a crust and cook off the extra liquid before kale and spinach hit the pan. - Season as you go: A “bland” taste is the number one complaint with most vegetable-forward egg recipes. This happens because many people wait until the very end to season everything. By seasoning the veggies in stages as we add them, we ensure every single bite is flavorful.
- Use the right pan (preferably one with a lid): Most versions of this recipe use a cast-iron skillet, and while I am not opposed to it, they do not mention that the skillet must be well-seasoned and maintained, which can cause the eggs to stick to the bottom.
If you have one, go for it, but my beginner-friendly suggestion is to use a nonstick skillet to make it easier on yourself. You also need a lid to ensure that eggs cook evenly. If you don’t have one, you can use a sheet pan to cover your green shakshuka to trap the heat. - Nest the eggs so they hit the pan. We don’t just crack the eggs on top of the vegetables. By carving out specific “wells” where the eggs hit the bottom of the pan, we poach eggs nestled within the greens.
- Solve bitterness and browning with acid. It is inevitable that cooking this many green vegetables will cause them to turn a dull brown and develop a “grassy” taste. The way to prevent this is to use an acidic ingredient like lemon juice (or lime juice). It doesn’t change the flavor profile much but removes bitterness and keeps your green shakshuka looking bright and fresh.
Ingredients You’ll Need
The ingredients for this Green Shakshuka are simple and easy to find. While you can find the full list of ingredients with exact measurements in the recipe card below, here are a few helpful notes from my recipe testing to ensure you succeed with this recipe on your first try:
Zucchini: When using zucchini as one of the “greens” in the recipe, the secret to preventing mushiness lies in how you cut it. During my recipe testing, I found that cooking it after shredding or grating it releases too much liquid, resulting in a watery mess.
Instead, I slice it thinly into ¼-inch-thick half-moons, add them to a very hot skillet, and don’t touch them for a few minutes; this allows them to lightly brown without releasing too much liquid.
Any type of zucchini would work here. Be sure to peel it before slicing.
Kale: I havetested this with both Lacinato (dinosaur) kale and regular curly kale. I personally prefer Lacinato for its texture, but I’ve also tested it with regular curly kale, and it worked beautifully.
Whichever you choose, be sure to wash and dry your leaves thoroughly; I recommend a salad spinner or drying them well in between two clean kitchen towels.
Pro tip: If you are new to shopping for kale and using it in your cooking, check out my guide on the different types of kale so you can pick the right bunch for this recipe.
When cutting kale, remove the thick stems. I usually save them to make vegetable stock from scraps later.
Alternatively, you can slice them thinly and add them to the pan, but keep in mind that they are not as “quick cooking” as the other greens in this recipe, which can extend the total cooking time.
Baby spinach: To save time, I usually buy pre-washed, pre-dried bags. I decided to use a kale-and-spinach combo since they are easy to find. However, if you want to experiment, Swiss chard is a great alternative. Just keep in mind they take a bit longer to cook.
Scallions: I use both the green and white parts for a milder, quicker-cooking alternative to traditional onions. I chose them because they cook quickly. If you have the extra time, you can substitute it with a small, finely chopped yellow onion.
Eggs: I used four large eggs, which is ideal for 4 servings, with each person getting one egg. If you prefer a larger portion, you can serve two people or use a bigger skillet to nestle more eggs.
Lemon juice: This is my secret to preventing the greens from turning a dull brown. Lime juice can also be used.
A splash of acid right before adding the eggs removes any “grassy” bitterness and keeps the dish looking bright green.
Aleppo pepper: To honor the Mediterranean roots of this dish, I love using Aleppo pepper (pul biber). If you can’t get your hands on it, a pinch of crushed red pepper or sweet paprika works as well.
Feta cheese (optional): I love topping off the dish with a sprinkle of crumbled feta. You could also swap this for goat cheese or any soft, crumbly cheese you have in the fridge.
How to Make Green Shakshuka (Step-by-Step)
Making this green shakshuka recipe is as easy as it gets. I intentionally picked quick-cooking greens to keep this recipe under 30 minutes. Here’s how I make it:
Step 1 – Heat the pan: Grab a 10-inch (or 12-inch) nonstick skillet and heat olive oil over medium-high heat. We want the pan nice and hot before the vegetables even touch it. This is the first step in avoiding that mushy texture.
Step 2 – Sear the zucchini: Arrange the zucchini slices in a single layer and cook for 2 minutes. I know it’s tempting to stir, but letting them sit undisturbed is how you get that golden-brown sear.
After that, sauté for 2 more minutes until they are softened and the extra moisture (if any) has evaporated.
Pro tip: I find that summer zucchini from my garden tends to release more liquid than the zucchini I buy from the store during the colder months. Two minutes of sauteing is usually enough for moisture to evaporate, but feel free to cook longer or shorter, adjusting the heat accordingly.
Step 3 – Soften the scallions: Turn the heat down to medium and stir in the scallions with a pinch of salt. Sauté them for about 2 minutes. We’re looking for them to become soft and translucent without browning them too much.
Step 4 – Add the garlic: Add your minced garlic and keep sauteing. Garlic burns quickly, so 30 seconds of constant stirring is all you need to release its flavor.
Step 5 – Wilt the greens: Add the spinach and kale. At first, it will look like a lot, but you’ll see it shrink quickly. Cook for about 3 minutes, until they’ve wilted, and season with salt.
Step 6 – Add the lemon juice: This is my favorite part of the process because you’ll see the greens instantly look more vibrant, and that acidic hit is what cuts through the earthy taste of the leafy greens.
Step 7 – Create the egg wells: Use a wooden spoon to carve out 4 wells in the mixture. You want to see the bottom of the pan. When you crack your eggs, make sure they hit the pan directly rather than sitting on top of the greens.
Pro tip: To avoid any accidental shells in the greens, I always recommend cracking each egg into a small ramekin first before adding it to the pan.
Step 8 – Cover and cook: Turn the heat down to medium-low and cover the skillet. Do not skip this step, as it traps the heat and helps cook the eggs evenly (and quickly).
If you don’t have a lid for your skillet, a simple baking sheet works as a substitute.
A note on timing: 3 minutes yields runny eggs, while 5 minutes yields fully set, firm eggs.
Step 9 – Top with feta: Turn off the heat and sprinkle the crumbled feta over the top. The residual heat will soften the cheese just enough.
Step 10 – Serve immediately: Sprinkle with black pepper and Aleppo pepper, then serve straight from the skillet while the eggs are still warm.
Green Shakshuka Recipe with Kale and Zucchini
Ingredients
- 1 tablespoon olive oil
- 1 medium zucchini, peeled and sliced ¼ inch thick half-moon slices (200gr)
- 1 teaspoon kosher salt, divided
- 4 scallions, thinly sliced both green and white parts
- 1 clove garlic, minced
- 2 cups Lacinato kale, Or regular curly kale – rinsed, dried, ribs removed, and chopped thinly (50 gr)
- 2 cups baby spinach, 50 gr
- 1 teaspoon lemon juice
- 4 large eggs
- Pinch Aleppo pepper , or red pepper flakes – optional
- ¼ teaspoon black pepper
- ½ cup crumbled feta cheese, optional *
Instructions
- Heat olive oil in a large nonstick skillet (I used a 10-inch skillet) or a well-seasoned cast-iron skillet over medium-high heat.
- Add the sliced zucchini in a single layer and let it sit undisturbed for 2 minutes to achieve a good sear. Once done, saute the zucchini for 2 more minutes, stirring often until it is softened and the liquid (if any) is evaporated.
- Turn the heat down to medium, add the scallions and ¼ teaspoon kosher salt, and sauté for 2 minutes, until softened and fragrant.
- Stir in the garlic and cook, stirring constantly, for 30 seconds.
- Toss in the kale leaves and baby spinach, and cook for about 3 minutes, until they have lost most of their volume and are wilted, stirring frequently. Season it with ¼ teaspoon kosher salt.
- Stir in the lemon juice and mix to combine.
- Using a wooden spoon, make 4 wells in the green mixture and crack an egg into each well. Season each egg with a pinch of salt.
- Turn the heat down to medium-low, cover the skillet with a lid, and cook until the eggs are cooked to your liking. It takes about 3 minutes for runny yolks and 5 minutes for firm yolks.
- Turn off the heat, scatter the crumbled feta on top (if using), and season with more freshly cracked black pepper and Aleppo pepper (if using).
- Serve right away.
Notes
- Yields: This recipe serves 4, with each serving getting one egg. The nutritional values below are per serving.
- Feta cheese: If using, be sure to taste it to gauge its saltiness and adjust your seasoning accordingly. Alternatively, other cheeses, such as shredded mozzarella or cheddar, can be used.
- Storing leftovers: This dish is best on the day that it is made, but you can store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Ahead, Store, and Reheat
Like any other breakfast egg recipe, this dish is best when served fresh right after it is cooked. However,
How to make ahead: You can prepare the green base (until adding the eggs) up to 24 hours in advance.
Simply cook the vegetables, let them cool, and store them in an airtight container in the fridge. When you’re ready to eat, add the mixture back to the skillet, warm it through, and then cook the eggs to your liking.
How to store: If you have leftovers, bring them to room temperature, store them in an airtight container in the fridge for up to 2 days. Keep in mind that the yolks will firm up as they sit and will not have the same texture when they are reheated.
How to freeze: I do not recommend freezing the eggs, but the green base freezes beautifully. Follow the recipe up until you add the eggs, let the mixture cool completely, and freeze it in a freezer-safe bag or container for up to 3 months. Thaw it in the fridge overnight, then reheat it in a pan and cook the eggs as written in the recipe.
How to reheat:
- If reheating green base only: If you’re just reheating the greens, a quick toss in a hot skillet for 2-3 minutes does the trick.
- Reheating with eggs: To reheat a portion that already has eggs, I recommend doing it on the stovetop over low heat. Add a little water to the pan and cover it with a lid. This creates a little steam that warms the egg through without drying out the greens. I do not recommend using the microwave, as it tends to turn the eggs into rubber in just a few seconds.
What to Serve With Green Shakshuka
In my household, a one-pan meal like this is the ultimate low-effort, high-reward breakfast, brunch, lunch, or dinner. Here are a few ways I like to serve this to make it a complete meal:
- With bread: To soak up the runny yolks, store-bought or Homemade Pita Bread is the classic choice, but any crusty bread like my Artisan Bread, sourdough, or even toasted Challah will also work.
- Make it a light lunch: If you want to keep things light but filling, serve it alongside a bright salad. My Turkish Piyaz (a traditional Turkish white bean and tomato salad) is the perfect side, but a green salad like my Boston Lettuce Salad is also a great pairing.
- Create a Mediterranean spread: When I host friends for brunch, I use this green shakshuka as the centerpiece and surround it with small meze plates. Dishes like my Mediterranean Hummus, Muhammara, and Baba Ganoush turn a simple egg dish into a full Mediterranean feast.
Other Mediterranean Egg Recipes
If you have a dozen eggs in the fridge and want to keep the Mediterranean flavors going, these are two of my personal favorites. Both are staples in my kitchen when I need a meal that is quick and reliable:
A 20-Minute Weeknight Staple: This easy-to-make Spinach and Feta Frittata is made with just a few ingredients and is perfect for any brunch gathering or a quick dinner with a simple salad on the side.
The Turkish Scrambled Eggs: Menemen is a great alternative to this shakshuka made with sautéed onions, green peppers, and juicy tomatoes.
A Turkish classic everyone loves: Turkish poached eggs, Çılbır, is a social media sensation for a reason. Everyone seems to love the soft-poached eggs served over garlicky yogurt, drizzled with chili butter oil.
