🥗 What is Green Shakshuka made of?

Stovetop green shakshuka is made with a mix of leafy greens like spinach and Swiss chard, fresh herbs such as parsley and cilantro, and spices like cumin and coriander. The greens are sautéed, then eggs are poached directly in the skillet, creating a one-pan meal that’s both hearty and healthy.

🍅 What is the difference between red and green shakshuka?

The classic red shakshuka features a rich, tomato-based sauce full of acidity and comforting warmth. In contrast, stovetop green shakshuka centers around leafy greens and fresh herbs, offering a lighter, more earthy flavor that feels fresh and nourishing. It’s an ideal choice for anyone steering clear of nightshades or simply craving a brighter, greener twist on the traditional dish.

✡️ Why do Jews eat shakshuka?

Shakshuka found its way into Israeli cuisine through its North African origins, becoming a beloved staple thanks to its hearty simplicity and easy-to-find ingredients. It’s easy to prepare, full of flavor, and ideal for communal meals. Today, stovetop green shakshuka is enjoyed in many Jewish households as a modern, health-conscious spin on the classic.

🇹🇷 What is the difference between shakshuka and menemen?

While both dishes feature eggs cooked in a vegetable base, menemen is Turkish and typically includes scrambled eggs, tomatoes, and peppers. Stovetop green shakshuka , on the other hand, features poached eggs and a herb-and-greens base, offering a different texture and flavor profile.

Stovetop Green Shakshuka: 7 Delicious Reasons You’ll Fall in Love

Description

Fall in love with this stovetop green shakshuka recipe. A delicious, one-pan dish packed with fresh herbs, eggs, and flavor for any time of day.

Ingredients

Scale

2 tablespoons olive oil
1 leek, white and light green parts only, sliced
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon red pepper flakes (optional)
5 cups fresh spinach, chopped
1 cup chopped Swiss chard or kale
½ cup chopped fresh parsley
½ cup chopped fresh cilantro
Salt and pepper to taste
4 large eggs

Optional Add-ins

Feta cheese crumbles
Avocado slices
Fresh dill for garnish

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Instructions

Sauté the aromatics
Heat olive oil in a skillet over medium heat. Add leeks and garlic, cook until soft and fragrant.
Add spices and greens
Stir in cumin, coriander, red pepper flakes. Add spinach, chard, parsley, and cilantro. Cook until wilted.
Season and make wells
Season with salt and pepper. Make 4 small wells in the greens.
Cook the eggs
Crack eggs into wells. Cover and cook 6–8 minutes until whites are set but yolks are runny.
Serve hot
Top with feta, avocado, or fresh herbs if desired. Serve directly in the pan.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Lunch
Method: Stovetop
Cuisine: Israeli / Mediterranean