A different take on traditional Middle Eastern shakshuka, this salty and savoury green Israeli shakshuka is a perfect way to celebrate greens. It's also the star of the ultimate Israeli breakfast!
In various countries around the world, people have long been told that breakfast is the most important meal of the day. Each country has its own way of breaking the fast, of setting you up for the day that befits its natural bounties, its flavours, its rhythm. In Russian culture, the saying goes that during breakfast, we should eat like kings; at lunch, like princes; and for dinner, we must remember we are all actually paupers.
King of the feast: a large coppery pan of green shakshuka, its nests of eggs and garden greens interspersed with salty bites of feta. Or on special occasions, eggplant shakshuka or my Cheese shakshuka recipe. Then, there is also the famous fried Matzo Brei and my mother's Russian blitzes on the side. Whether it's a regular Sunday, Passover, or Shavuot, breakfast is the star.
And as you sit down to eat it all, you take the time to chew each bite, to speak to your neighbours, to truly get to know those around you. Rather than just preparing for the day ahead, Israeli breakfasts are an opportunity to connect to those around us. More than anything, they are communal affairs.
Ingredient Spotlight: The Greens
I love developing dishes that celebrate greens. Like my broccoli kale soup or cauliflower in herb sauce, dishes with a lot of greens is the perfect time to clean out the bottom drawer of your refrigerator and make the best of seasonal ingredients.
I prefer a mix of hearty greens and soft herbs to create a contrast in texture and flavor. Kale and collard greens give the dish body and bite, while Swiss chard and spinach melt into the background, almost like a sauce. Beet greens are underrated and add a subtle sweetness. As for herbs, cilantro and dill are non-negotiables for me. Oregano brings depth. Play around with the mix, and don’t be afraid to clean out your fridge drawer—just keep the balance between strong and soft.
Directions to Make My Green Shakshuka
Prepare the Base
Heat olive oil in a large, deep skillet over medium heat. Add your onion or leeks and sauté until soft and beginning to caramelize. Stir in chopped garlic and cook until fragrant.
Cook the Greens
Add your chopped greens and herbs to the pan. If it looks like too much at first, don’t worry—it will wilt down. Stir frequently, cooking until everything is tender and dark green, about 10–15 minutes. Add jalapeño or chili flakes and cook for another 5 minutes, letting the heat bloom in the oil.
Add Creaminess and Spice
Lower the heat to a simmer and stir in yogurt or sour cream, nutmeg, salt, and pepper. The yogurt adds a creamy tang that balances the bitterness of the greens.
Add the Eggs
Use a spoon to create six little wells in the greens. Crack one egg into each well. With a small spatula or spoon, gently stir just the whites into the mixture so they cook evenly and blend slightly into the greens. Cover and cook for about 5 minutes, or until the eggs are done to your preference. I like mine with set whites and slightly runny yolks.
Finish and Serve
Crumble feta or goat cheese generously over the top. Serve straight from the pan, preferably with thick slices of crusty bread or warm pita to scoop everything up. Bonus points if there’s a tomato white bean soup and cucumber salad on the side.
Top Tips for My Green Israeli Shakshuka Recipe
Don’t skip the yogurt or sour cream. It transforms the greens into a creamy, almost custardy base. If you're dairy-free, unsweetened coconut yogurt or cashew cream will do.
Mix up your greens. Try mustard greens for a peppery kick or even arugula for a lighter finish.
Control the spice. Adjust the amount of jalapeño or chili flakes based on your heat tolerance—but don’t leave it out entirely. It lifts the dish.
Use a wide, heavy-bottomed skillet. Cast iron works beautifully. It allows the greens to cook evenly and gives the bottom layer a slight crisp, like the edge of a good omelet.
Pair it right. Serve with salty olives, labneh, or fresh-squeezed orange juice for the full Israeli breakfast spread.
Shakshuka Storage Instructions
You can store leftovers, but know the eggs will firm up and lose their runny centers. If you are planning on making it ahead, cook the greens in advance and store without the eggs. Transfer leftovers to an airtight container and refrigerate for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of water if it looks too dry. If you're prepping ahead for guests or a big brunch, cook the greens mixture up to a day in advance—just add the eggs and cheese before serving.
Like this green shakshuka? Share it with your friends, and check back for more recipes from my ultimate Israeli breakfast in the days to come! For more At the Immigrant’s Table, follow me on Facebook, Instagram, Pinterest, Bloglovin’, or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don’t forget to tag it #immigrantstable @immigrantstable!
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Green shakshuka and the ultimate Israeli breakfast
Ingredients
- 1 onion or bunch of leeks sliced into half-moons
- 3 garlic cloves chopped
- 6 cups mixed greens and fresh herbs chopped into thin strips - kale, Swiss chard, Collard greens, spinach, beet greens, cilantro, dill, oregano
- ½ fresh jalapeno seeded and chopped, or 1-2 teaspoons of chilli flakes
- 100 ml yogurt or sour cream
- A pinch of nutmeg
- 1 teaspoon salt
- pepper
- 6 eggs
- 100 grams feta or fresh goat cheese
Instructions
- Saute onions until translucent, about 10 minutes. Add garlic, cook an additional minute. Add chopped greens and cook until leaves are wilted, about 10-15 minutes, stirring occasionally. Add jalapeno or chilli flakes, cook an additional 5 minutes.
- Add yogurt, nutmeg, salt and pepper. Create 6 nests, and break the eggs in them, stirring the egg whites completely into the green mixture. Cook for an additional five minutes, or until eggs are done to your liking.
- Top with fresh feta or goat cheese (or both), and serve immediately.
Lu | Super Nummy Yo! says
I love love love shakshuka. My Israeli roommate used to make it for me. I've been thinking of making a green one for a while now. Your recipe is so simple and versatile - pinning it for later!
kseniaprints says
It honestly couldn't be easier. Though my boyfriend still swears by the tomato and eggplant version in the archives, I think I may be switching sides to the green shakshuka camp. I just loved how easy and frugal this was to make!
Niki says
Absolutely love this idea. Shaksuka one of my favourite dishes, love your green version.
Niki
kseniaprints says
So glad you liked it, Niki! Sorry it took me a couple of days to get back to you, travelling is pretty bad for internet connectivity 🙁
Faith (An Edible Mosaic) says
What a beautiful post, Ksenia. You have a magical way with words and a beautiful ability to conjure up emotions through your photos. I had so much fun brainstorming and working on this project with you and I would love to work together on something in the future. And I hope one day we get to meet in person, my friend. xoxo
kseniaprints says
The feeling is entirely mutual. You were such a joy to work with, I can't even wrap my head around it! I am confident that we will get to meet eventually - Washington is not that inaccessible 🙂
Berta says
I love how the table spread with mouthwatering dishes; it seems to convey exactly how the occasion feels! : )
kseniaprints says
That was my intention! Thanks for noticing 🙂