Brunch
Green Shakshuka
Eggs gently cooked in garlicky greens with herbs, feta, and a bright squeeze of lemon.
- Prep
- 15 minutes
- Cook
- 20 minutes
- Serves
- 4
- Level
- Easy
Green shakshuka is less about strict tradition than a very useful method: wilt a generous pile of greens, make little wells, and let the eggs cook in the fragrant steam. Toast is non-negotiable.
Developed and written by the Suppermere kitchen · Published August 26, 2026What you’ll need
Ingredients
Step by step
Method
- 01
Warm olive oil in a large covered skillet
Warm olive oil in a large covered skillet. Add leek and cook until soft, about 6 minutes.
- 02
Add garlic and cumin
Add garlic and cumin, followed by spinach and chard in handfuls. Season and cook until tender.
- 03
Stir in most of the herbs and a squeeze of lemon
Stir in most of the herbs and a squeeze of lemon. Make six wells in the greens.
- 04
Crack an egg into each well
Crack an egg into each well. Cover and cook over medium-low heat until whites are set and yolks remain soft.
- 05
Crumble feta over the skillet
Crumble feta over the skillet, add remaining herbs and lemon, and serve immediately with toast.
