Eggs baked in a vibrant green sauce of spinach, leeks, and fresh herbs
Green Shakshuka with Spinach and Herbs
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
2
2 servings
Difficulty
Easy
Cost
Budget
$
Green Shakshuka with Spinach and Herbs
Eggs baked in a vibrant green sauce of spinach, leeks, and fresh herbs
★4.6(9)
This green shakshuka swaps the traditional red tomato base for a vibrant sauce of spinach, leeks, dill, and cilantro. Eggs are nestled into the green sauce and baked until just set, topped with feta and za'atar.
10m
Prep Time
25m
Cook Time
35m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Green shakshuka is the lesser-known sibling of the classic red version, and in many ways it is even more exciting. Instead of tomatoes, the sauce is made from a vivid blend of spinach, leeks, and fresh herbs, creating a bright, herbaceous base for the eggs.
The flavor profile is lighter and more spring-like than traditional shakshuka, with a freshness that comes from the combination of dill, cilantro, and a squeeze of lemon at the end. It is beautiful to look at and deeply satisfying to eat.
What makes Green Shakshuka with Spinach and Herbs worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
The best breakfasts feel effortless but taste exceptional. The secret is preparation — have your ingredients measured and ready before you start cooking, get your pan to the right temperature, and work with confidence. Morning cooking rewards speed and decisiveness.
Ingredients
- 4 large eggs
- 6 oz fresh baby spinach
- 1 large leek, white and light green parts, sliced
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh cilantro, chopped
- 1/3 cup vegetable broth
- 2 tablespoons olive oil
- 2 oz feta cheese, crumbled
- 1 teaspoon za'atar
- 1/2 teaspoon ground cumin
- Kosher salt and black pepper to taste
- Lemon wedge
- Crusty bread for serving
Instructions
- 1
Preheat oven to 375°F.
- 2
Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the leek and cook for 5 minutes until very soft and slightly caramelized.
- 3
Add the garlic and cumin. Cook for 30 seconds. Add the spinach in batches, stirring until wilted, about 2 minutes.
- 4
Add the vegetable broth, dill, and cilantro. Cook for 2 minutes. Season with salt and pepper.
- 5
Transfer half the mixture to a blender and puree until smooth. Return to the skillet and stir to combine with the remaining chunky mixture.
- 6
Make 4 wells in the green sauce. Crack an egg into each well. Sprinkle feta around the eggs and dust with za'atar.
- 7
Transfer to the oven and bake for 10 to 12 minutes until the egg whites are set but the yolks are still runny.
- 8
Squeeze lemon over the top and serve immediately from the skillet with crusty bread.
Serving Suggestions
Ways to Serve This Dish
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
SpinachKale or Swiss chard
Both work well. Remove tough stems and chop before cooking.
LeekGreen onions or shallots
Shallots add sweetness while green onions are milder.
FetaGoat cheese or labneh
Both add creaminess and tang.
Tips & Storage
Pro Tips
Do not over-blend the sauce — you want some texture remaining.
Check the eggs at 10 minutes. The whites should be opaque but the yolks should jiggle.
Frozen spinach works if fresh is unavailable — thaw and squeeze dry first.
Add a diced green chile or serrano pepper for heat.
Storage
The green sauce can be made ahead and refrigerated for up to 3 days. Add eggs fresh when ready to serve.
Reheating
Reheat the sauce in a skillet, then add fresh eggs and bake.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Temperature control is everything for breakfast cooking. Medium heat, patience, and resisting the urge to flip too early will give you the best results every time.
Nutrition Facts
Per serving (2 eggs with sauce) · 2 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates12g
Fat22g
Fiber3g
Sugar3g
Sodium520mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is za'atar?
- Za'atar is a Middle Eastern spice blend typically made of dried thyme, sesame seeds, sumac, and salt. It adds an earthy, tangy flavor.
- Can I use other greens?
- Kale, Swiss chard, or a combination of greens all work well in place of spinach.
- Can I make this for a crowd?
- This recipe scales well for groups. Double or triple as needed and keep finished portions warm in a 200 degree oven while you cook the rest.
- Can I prep this the night before?
- Many components can be prepared ahead. Batters can rest in the fridge overnight, and cooked items reheat well in a 350 degree oven for 5 to 10 minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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