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Green Shakshuka

Green Shakshuka

Chef B
A vibrant and creamy twist on classic shakshuka. This Green Shakshuka swaps out the traditional tomato base for a rich blend of leeks, spinach, parsley, and artichokes. The result is a bright, herbaceous dish with soft, runny eggs nestled in a flavorful green purée. Perfect for a hearty breakfast, brunch, or even a light dinner, this dish pairs beautifully with crusty bread for scooping up every last bite.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Brunch, Main Dish
Cuisine Mediterranean
Servings 4 servings
Calories 313 kcal

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

Calories: 313kcalCarbohydrates: 15gProtein: 17gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 291mgSodium: 707mgPotassium: 283mgFiber: 3gSugar: 4gVitamin A: 2450IUVitamin C: 18mgCalcium: 323mgIron: 3mg
Keyword Green Shakshuka Recipe, Healthy Breakfast, Leek and Artichoke Eggs, Spinach Shakshuka
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