Inspired by my recent trip to Israel, this green shakshuka is packed full of leafy greens, fresh herbs and the garlicky poached eggs we all love in Shakshuka. The perfect recipe to change up your breakfast routine.
I feel like I’m still coming off of that post-Israel high. I feel bad for anyone who asks me about my trip because I will literally go on for 3 hours about how amazing it was. When I say that it was one of the best trips of my life, I’m being totally serious. We’re a month out and I’m STILL gushing about it.
Fortunately, I can relive all of the Vibe Israel memories by recreating my favorite dishes at home. The list is pretty long at this point: halva, babka, falafel, hummus, roasted beets, tahini everything!, and of course everything that encompasses an Israeli breakfast.
Because if you want the true Israel experience, you must go head first into an Israeli breakfast.
Anyone who has been to Israel will tell you that what they miss most are the breakfasts. Truly no one in the world does it like them. There’s bread and eggs and salads of every sort. There’s fruit and baked goods and of course, SHAKSHUKA.
Now I’ve professed my undying love of Shakshuka on the blog before. It’s my go-to savory breakfast dish and what I whip out when I want to impress guests. Mainly because it looks fancy, but it’s actually super easy.
Well, let’s just say my mind was blown when Israeli’s introduced me to a whole new egg concept, Green Shakshuka!
So what is green shakshuka? Essentially, it’s sautéed greens and herbs topped with eggs and yogurt. Instead of poaching the eggs in tomato sauce, you poach them in the cooked greens/herbs mixture.
As you guys know, I’m a total veggie freak so I literally swoon at any meal that is bright green. And then I tasted it, and holy cow my mind was blown. Ask Sarah, I was literally tweaking out at the breakfast table.
The version I had in Israel was made with Mangold leaves, but I had a super hard time finding them here. So instead I used kale and beet leaves. You can use whatever greens and herbs you have. That’s what makes it so magical, it’s easily customized!
So next time you’re looking to impress your breakfast guests or share some Israeli knowledge, try making this green shakshuka. I promise everyone will love it!
P.S. Not at all intentional, but fitting that this would go up on St. Patrick’s Day. Go Green!
Serves: 3 servings
Serving size: 2 eggs each
- 1 tbsp olive oil or butter
- 1/2 large yellow onion, sliced
- 3 garlic cloves, chopped
- 6 cups packed greens – spinach, kale, chard, collard etc…
- 1/2 cup chopped parsley
- 1/2 cup chopped dill (or fresh herbs of choice i.e. oregano, basil, cilantro)
- juice, 1/2 lemon
- 1/2 tsp salt
- 1/4 tsp pepper
- 5-6 eggs (will depend on size of pan)
- optional: red pepper flakes for heat, yogurt for topping, feta or goat cheese for crumbling on top
- In a cast iron skillet add oil or butter over medium heat.
- Add onion and sauté until translucent (about 3 mins).
- Add in garlic and cook for one more minute.
- One handful at a time add in greens and herbs. They should slowly wilt. It will seem like a lot but once wilted will decrease by a lot.
- Squeeze lemon over greens and top with salt and pepper.
- Bring to a simmer.
- Create 5-6 wells for eggs.
- Crack eggs directly into pan and cover with a top or sheet of tinfoil.
- Cook for about 8-12 minutes depending on how well done you like your eggs. Check after 8 mins to see how things are cooking.
- Top with red pepper flakes, yogurt or cheese.
- Serve immediately.