Green shakshuka puts a healthy green spin on the classic shakshuka recipe. It’s an easy, one-pan dish filled with shaved brussels sprouts, spinach, zucchini, and poached eggs. Whether you eat it for breakfast or dinner, it’s a hearty, nutrient-packed meal that will last you through any season.

The great thing about a shakshuka is it’s versatility. Similar to how you can toss most ingredients from your fridge into a smoothie, the same can be said for a shakshuka.

Whatever veggies you’ve got lying around from swiss chard, to Brussels sprouts, zucchini, green bell peppers, leeks or even artichoke hearts, just throw them in! So today, I’m turning my original shakshuka recipe into a loaded greens meal.

Green Shakshuka Ingredients

Traditionally, a shakshuka is a mixture of simmering tomato sauce and spices, topped with gently poached eggs. Within the tomato sauce there’s diced onions, garlic and bell peppers. Lastly, it’s garnished with freshly chopped herbs such as cilantro and parsley.

But for this green shakshuka, I’ll be replacing the tomato sauce and bell peppers with an abundance of sauteed green vegetables. Here’s what you’ll need.

  • Vegetables: brussels sprouts, zucchini, baby spinach, onion, and avocado
  • Eggs: several large eggs which add protein to the meal
  • Spices: cumin is my favorite for an earthy, spicy taste
  • Herbs: cilantro for garnishing and that little extra pop of green

How to Make Green Shakshuka

This is a one-pan recipe, so whip out your cast iron and let’s get cooking.

  • Cook the onion in a saute pan on medium heat for about 2 minutes. Then add the garlic and cook for an additional minute.
  • Add the shaved brussels sprouts and cook for 4-5 minutes, stirring frequently. When the sprouts have softened, stir in the zucchini and spices for another minute.
  • Add the spinach and cook until it starts to wilt.
  • Crack the eggs evenly on top. Just use a spatula to create little wells for them to sit in.
  • Reduce the heat to low and cook the eggs to your liking. If you’d like them to cook faster, just add a lid!
  • Garnish with avocado and cilantro, and serve!

Make it Ahead and Freeze

If you’d like to make this green shakshuka ahead of time, simply make the veggie layer without the eggs. Then place it in a freezer safe container to store away. You can freeze this for up to 3 months.

Once you’re ready to eat, give your veggies a quick saute in the cast iron. Then crack the eggs on top to continue the last 3 steps of the recipe. This is perfect if you’d like to make individual portions in the future.

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Green shakshuka puts a healthy spin on the classic shakshuka recipe with shaved Brussels sprouts, zucchini and spinach. You’ll love it!


  • 2 tablespoons olive oil
  • ½ medium onion, diced
  • 4 garlic cloves, finely chopped
  • 9 ounces brussels sprouts, shaved or finely sliced
  • 1 zucchini, grated
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups packed baby spinach
  • 5 large eggs
  • ¼ cup fresh cilantro, chopped
  • 1 large avocado, for garnish


  1. Heat olive oil in a saute pan on medium heat. Add the onion and cook for 2-3 minutes, or until the onion becomes translucent. Add the garlic and cook an additional minute.
  2. Add the shaved brussels sprouts and cook for 4-5 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute.
  3. Add the baby spinach and stir until it just starts to wilt, then turn the heat to low.
  4. Flatten the mixture with a spatula and create 5 small wells, then crack the eggs into each well.
  5. Cook until the eggs are done to your liking. You can also add a lid to steam and cook the eggs faster.
  6. Sprinkle the fresh cilantro on top and garnish with sliced avocado.