Name: Green Shakshuka
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 3 medium zucchini, shredded (squeeze dry); 1 bunch cilantro (or substitute parsley or dill); 1 bunch parsley; 1 generous cup basil leaves; 2 tbsp extra-virgin olive oil; 1 large onion, diced; 1 large jalapeño, diced small (seed for less heat); 5 cloves garlic, minced; 1 ½ tsp sumac; ½–¾ tsp sea salt; ¼ tsp ground black pepper; ¼ tsp Aleppo pepper; 1 large bunch Swiss chard (about 12 loose cups), chopped; 1 cup vegetable broth (or vegetarian “no-chicken” broth); ½ cup heavy cream (or labneh); 6 eggs

Why You’ll Love This Recipe

A colorful, nutrient-packed take on a beloved Middle Eastern breakfast dish.
Full of fresh herbs and greens for a bright, earthy flavor.
Perfect for brunch, lunch, or a light dinner.
Easily adaptable to suit your spice and creaminess preferences.
All made in one pan for easy cooking and cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 medium zucchini, shredded
1 bunch cilantro (or parsley/dill as alternatives)
1 bunch parsley
1 generous cup basil leaves
2 tablespoon extra virgin olive oil
1 large onion, diced
1 large jalapeño pepper, diced small
5 cloves garlic, minced
1 ½ teaspoon sumac
½–¾ teaspoon sea salt
¼ teaspoon ground black pepper
¼ teaspoon Aleppo pepper
1 large bunch Swiss chard (about 12 loose cups, chopped)
1 cup vegetable broth or vegetarian non-chicken broth
½ cup heavy cream (or labneh)
6 eggs

Directions

Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
In a food processor, pulse cilantro, parsley, and basil until finely chopped. Set aside.
Heat olive oil in a large deep skillet or sauté pan over medium heat. Add the diced onion and jalapeño, cooking for 4–5 minutes until softened.
Stir in minced garlic, sumac, salt, black pepper, and Aleppo pepper. Cook for 1 minute until fragrant.
Add Swiss chard and zucchini, stirring until the greens begin to wilt.
Pour in the broth, then stir in the herb mixture. Simmer for 5 minutes.
Stir in heavy cream (or labneh) until fully incorporated.
Using a spoon, make 6 small wells in the mixture. Crack an egg into each well.
Cover the pan and cook over medium-low heat for 6–8 minutes, or until the eggs are set to your liking.
Serve immediately with crusty bread or pita.

Servings and timing

Serves: 4–6
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Swap Swiss chard for spinach, kale, or collard greens.
Use coconut cream instead of heavy cream for a dairy-free version.
Add crumbled feta or goat cheese for tangy richness.
Make it heartier by adding chickpeas before the eggs.
Top with sliced avocado and fresh chili for extra creaminess and heat.

Storage/Reheating

Green Shakshuka is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat until warmed through. For best results, remove the eggs before reheating and cook fresh ones when serving again.

FAQs

Can I make this without eggs?

Yes, replace eggs with tofu cubes or chickpeas for a vegan version.

How do I prevent watery shakshuka?

Make sure to squeeze the zucchini well before cooking to remove excess moisture.

Can I use dried herbs instead of fresh?

Fresh herbs give the best flavor, but if using dried, reduce the amount to about one-third.

Is this dish spicy?

It has mild heat from the jalapeño and Aleppo pepper, but you can adjust to taste.

Can I make this ahead of time?

You can prepare the greens and sauce in advance, then add and cook the eggs just before serving.

What’s the best bread to serve with shakshuka?

Pita, crusty sourdough, or flatbread are excellent choices.

Can I freeze shakshuka?

The greens and sauce can be frozen without the eggs; add fresh eggs when reheating.

What does sumac taste like?

Sumac has a tangy, lemony flavor that brightens the dish.

Can I replace heavy cream with milk?

Yes, but the sauce will be thinner and less rich; add a bit more zucchini for body.

How do I know when the eggs are done?

The whites should be set while the yolks remain slightly runny, unless you prefer them fully cooked.

Conclusion

Green Shakshuka is a flavorful, herb-forward dish that transforms humble greens into something vibrant and satisfying. Whether you enjoy it for brunch or dinner, it’s a beautiful way to eat your greens while indulging in creamy, spiced comfort.