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Green Shakshuka

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Bright, herb-packed green shakshuka recipe made in one pan with zucchini, Swiss chard, fresh basil and creamy sauce, then finished with gently set eggs—perfect for brunch.

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

Instructions

  • Squeeze zucchini dry in a clean towel; set aside.

  • In a food processor, pulse cilantro, parsley, and basil until finely chopped; set aside.

  • Heat olive oil in a large deep skillet over medium. Sauté onion and jalapeño 4–5 minutes until softened.

  • Stir in garlic, sumac, salt, black pepper, and Aleppo; cook 1 minute until fragrant.

  • Add Swiss chard and zucchini; cook until wilted.

  • Pour in broth, then stir in the chopped herbs; simmer 5 minutes.

  • Stir in heavy cream (or labneh) until creamy.

  • Make 6 wells; crack an egg into each.

  • Cover and cook over medium-low 6–8 minutes, until whites set and yolks are to your liking.

  • Serve hot with crusty bread or pita.

Notes

Watery shakshuka fix: Squeeze zucchini very well; simmer uncovered briefly if excess liquid remains.

Heat level: Seed the jalapeño for mild heat; add more Aleppo to taste.

Dairy-free: Use coconut cream instead of heavy cream; skip labneh and cheese toppings.

Greens swap: Spinach, kale, or collards work well in place of Swiss chard.

Add-ins: Chickpeas before the eggs; or top with feta/goat cheese, avocado, and extra herbs.

Make-ahead: Cook greens/sauce in advance; add eggs and cook just before serving.

Storage/reheat: Refrigerate up to 2 days. Reheat sauce gently on low; for best texture, remove old eggs and cook fresh ones when serving again.

Serving: Great with pita, sourdough, or gluten-free flatbread.

Find it online: https://justsosavory.com/green-shakshuka/