Skip to Content

Green Shakshuka with Homemade Garlic Bread

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my disclosure.

A healthier, light twist on the classic Shakshuka, this Green Shakshuka is made with sautéed greens (kale and/or collard greens), topped with eggs, and baked until the eggs are cooked perfectly to your liking. Served with homemade whole wheat garlic bread, this kale shakshuka is an amazing light lunch or a great way to get some veggies in for breakfast.

This recipe is ready in under 30 minutes, and that's with making homemade garlic bread!

Green Shakshuka in a skillet.

This recipe was sponsored by Mazola Corn Oil and Collective Bias, and I am so excited to share it with you!!

Related recipe: White Bean Shakshuka with Feta

What is a green shakshuka?

To answer this question, let's go over what a regular shakshuka is in the first place: it is a popular Middle Eastern breakfast dish of a flavorful, spiced tomato sauce with poached eggs. It is not spicy, but loaded with flavor, and it is amazing when served with some warm pita or a baguette for dipping into the sauce and the runny egg.

A green shakshuka is a less traditional twist on the classic shakshuka, where instead of the tomato sauce, you make a base of sauteed greens for the eggs. Kale and collard greens are both popular choices for a green shakshuka.

Green Shakshuka with Homemade Garlic Bread on a plate.

Related recipe: Linguine Shakshuka with Mozzarella

Why make a green shakshuka?

A green shakshuka is a great way to get more healthy greens into your diet. Sauteed greens are lighter in calories and lower in sugar than tomato sauce. Leafy dark greens like kale and collard greens are heart enough to hold the eggs well, and they are loaded in healthy nutrients. 

Using greens instead of tomato sauce is a great way to make a keto shakshuka, and it might be a health choice for some people who are allergic to tomatoes or cannot tolerate tomatoes in their diet.

I still add the same traditional shakshuka spices and seasonings to this dish, such as garlic, onion, cumin, and coriander, and red pepper flakes, so it has the amazing savory shakshuka flavor.

A green shakshuka makes a great light lunch or dinner, or it is an amazing way to start your day off with lots of veggies.

Related recipe: Veggie-Loaded No-Bake Frittata

Ingredients

For the shakshuka:

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced (divided. You'll use half for the garlic bread)
  • 1 small onion, diced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 lb collard greens leaves and/or kale leaves (stems removed)
  • Salt and pepper, to taste (start with about ¼ teaspoon each)
  • 2 pinches red pepper flakes
  • 1 tablespoon lemon juice (from  ½ lemon)
  • 6 eggs (see notes below)

For the whole wheat garlic bread:

  • 1 small whole wheat baguette
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons fresh parsley leaves, finely minced
  • Salt, to taste

Ingredient notes

→ Kale or collard greens: You can use either or both of these greens to make this shakshuka. I find that kale cooks a little faster to a desired texture, but collard greens give the shakshuka a nicer texture overall, so I like to use a combination. Make sure to remove the thicker parts of the stems!

→ Eggs: I recommend cooking as many eggs as you plan to eat in one serving (typically 1-2 eggs per person).  If you have leftover greens, I like to quickly poach or fry fresh eggs to serve with the leftovers.  Another option is to use 6 eggs, enjoy as many as you want, and then cook the remaining eggs fully before refrigerating it to store as leftovers. This way you don't have half-cooked egg yolks sitting overnight in the fridge. I don't recommend this as much, because the runny fresh eggs on top of this kale shakshuka are really amazing!!

→ Useful tools: I love using this lemon squeezer when I need to squeeze just half a lemon directly into a dish or a pan. The fresh lemon juice really adds a nice flavor to this dish! I love using this garlic press when I need to press lots of garlic. I use a LOT of garlic and this thing has lasted me for over a decade. So much easier than finely mincing garlic by hand!!

Related recipe: Red Lentils with Poached Eggs

Instructions

Step 1: Preheat the oven to 400F. In a small bowl, combine 2 tablespoons olive oil with half the minced garlic. Set aside while you cook the shakshuka and let the oil get infused with fresh garlic.

Step 2: In a large oven-safe skillet, heat 2 tablespoons of olive oil and add the diced onion and the remaining minced garlic. Saute for 2 minutes over medium heat.

Step 3: Add the ground cumin and ground coriander and saute for another minute. Add the collard greens and kale, salt and pepper, and a pinch of red pepper flakes. Cook over medium heat and gently stir until the greens start to wilt. Add the lemon juice and continue to cook for about 10 minutes, stirring every few minutes.

Step 4: Make 6 dents in the greens (or as many eggs as you are cooking, see notes above). Carefully crack an egg into each dent. Season the eggs with a bit of salt and pepper. Carefully transfer the skillet to the oven and bake for 5-10 minutes, or until the eggs are cooked to your liking. (5 minutes will yield a runny eggs, in 10 minutes the eggs will be fully cooked - but keep a close watch on this because the cooking time will really depend on the size of your eggs, whether they were taken straight from the fridge or warmed up to room temperature, etc.).

Step 5: While the eggs are cooking, brush the baguette with the garlic-infused oil. Season with a pinch of salt and sprinkle with fresh herbs, if desired. Slice the baguette into 2-3 inch pieces. Place the baguette on a baking sheet.

Homemade whole wheat garlic bread.

Step 6: Remove the shakshuka from the oven and allow to cool. Turn on the broiler and broil the baguette slices for 1-2 minutes, or until they turn golden-brown. (Make sure you check on the baguette after 1 minute, the broiler can burn food quickly!).

Step 7: Remove from heat and serve with the Green Shakshuka. Season the shakshuka with additional red pepper flakes and/or fresh herbs, if desired.

Dipping bread into a skillet of green shakshuka.

Related recipe: Sweet Potato Breakfast Hash

Make it keto

For  a keto shakshuka, skip the garlic bread and serve this green shakshuka with crumbled feta cheese on top and a few slices of avocado.

Related recipe: Keto Bell Pepper Egg Rings

Toppings for green shakshuka

Just like a regular shakshuka, this one is amazing when topped with any of the following:

  • Crumbled feta cheese
  • Sliced avocado
  • Crumbled bacon
  • Hot sauce or more red pepper flakes
  • Queso fresco
  • Parmesan cheese
  • Diced green onions
  • Fresh herbs, such as parsley, basil, or cilantro

Related recipe: Vegetable Hash with Fried Egg

Other recipes you will love:

If you enjoyed this kale shakshuka recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Green Shakshuka with Homemade Garlic Bread
Print Recipe
5 from 9 votes

Green Shakshuka with Garlic Bread

Green Shakshuka is a lighter twist on the classic Shakshuka! Eggs are baked on a bed of spiced sauteed greens. Serve with homemade garlic bread to dip into the egg.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast, Dinner, Lunch
Cuisine: American, Middle Eastern
Servings: 6
Author: Kate

Ingredients

  • 4 tablespoon olive oil divided
  • 4 garlic cloves minced, divided
  • 1 yellow onion diced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 lb collard green leaves and/or kale leaves
  • salt & pepper to taste (start with ¼ teaspoon each)
  • 2 pinches red pepper flakes
  • Juice of ½ lemon (1 tablespoon)
  • 6 eggs (or less, see notes)
  • 1 whole wheat baguette
  • Optional garnish: 1 tablespoon chopped parsley or scallion

Instructions

  • Preheat the oven to 400F. In a small bowl, combine 2 tablespoons olive oil with half the minced garlic. Set aside while you cook the shakshuka and let the oil get infused with fresh garlic. 
  • In a large oven-safe skillet, heat the remaining olive oil and add the diced onion and minced garlic. Saute for 2 minutes over medium heat. Add the ground cumin and ground coriander and saute for another minute. Add the collard greens and kale, salt and pepper, and a pinch of red pepper flakes. Gently stir until the greens start to wilt. Add the lemon juice and continue to cook on medium heat for about 10 minutes, stirring every few minutes. 
  • Make 6 dents in the greens (see notes). Carefully crack an egg into each dent. Season the eggs with a bit of salt and pepper. Carefully transfer the skillet to the oven and bake for 5-10 minutes, or until the eggs are cooked to your liking. (5 minutes will yield a runny eggs, in 10 minutes the eggs will be fully cooked). 
  • While the eggs are cooking, brush the baguette with the garlic-infused olive oil. Season with a pinch of salt and sprinkle with fresh herbs, if desired. Slice the baguette into 2-3 inch pieces. Place the baguette on a baking sheet.  
  • Remove the shakshuka from the oven and allow to cool. Turn on the broiler and broil the baguette slices for 1-2 minutes, or until they turn golden-brown. (Make sure you check on the baguette after 1 minute, the broiler can burn food quickly!). Remove from heat and serve with the Green Shakshuka. Season the shakshuka with additional red pepper flakes and/or fresh herbs, if desired. 

Notes

I recommend cooking as many eggs as you plan to eat in one serving (typically 1-2 eggs per person).  If you have leftovers, you can quickly poach or fry fresh eggs to serve with leftover greens.  Another option is to use 6 eggs, enjoy as many as you want, and then cook the remaining eggs fully in the greens before refrigerating it to store as leftovers. This way you don't have half-cooked egg yolks sitting overnight in the fridge. I prefer making fresh eggs to serve over leftovers!

Nutrition

Nutrition Facts
Green Shakshuka with Garlic Bread
Amount Per Serving
Calories 246 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 163mg54%
Sodium 64mg3%
Potassium 95mg3%
Carbohydrates 3g1%
Protein 5g10%
Vitamin A 250IU5%
Vitamin C 2mg2%
Calcium 35mg4%
Iron 1mg6%
* The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

 

Share this post by clicking the buttons below:

Breakfast Grits with Caramelized Peaches
Breakfast Grits with Caramelized Peaches
← Read Last Post
thanksgiving chickpeas
Baked Chickpeas with Butternut Squash
Read Next Post →
Comments or questions about the recipe?
Recipe Rating