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  • Liz Hoobchaak

Green Egg Shakshuka

Updated: Jun 28, 2023

This is a green twist on the traditional tomato and red pepper based egg shakshuka. A shakshuka is originally a Northern African dish that is basically eggs nestled in sautéed veggies with some warm spices.

Such an easy one pan dish that can be ready in 30 minutes! It is loaded with power greens of Swiss chard, broccoli and brussel sprouts and has perfectly steam-poached eggs.


1 8oz bag of shaved brussel sprouts

1 large head of broccoli florets

1 large bunch of Swiss chard, chopped with stems removed

1 5oz box of spinach

1 leek, chopped

3 cloves garlic, minced

4 tbsp olive oil

1/2 tsp vinegar

1 tsp salt

1/2 tsp cumin

1/2 tsp paprika

1/4 tsp chili flake

4 eggs

For garnish: fresh chopped basil, parsley and jalapeño.


  1. Heat olive oil in a cast iron skillet on medium heat.

  2. Sauté brussel sprouts and broccoli for about 8 min, tossing occasionally.

  3. Add the leeks and garlic and cook for 5 minutes, tossing regularly so garlic doesn’t burn.

  4. Add spinach and Swiss chard and cook until wilted. Add salt, vinegar and other spices and mix thoroughly.

  5. Add 1/2 cup of water right before adding the eggs to help create some steam and to really soften the greens.

  6. Make small wells with the back of a spoon. Crack an egg in each well, cover the pan and cook for an additional 5-8 minutes or until eggs are done to your liking. Keep in mind, eggs will continue to cook a bit after being removed from the heat.

  7. Sprinkle with fresh basil, parsley and jalapeño if you prefer and enjoy!

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