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international

Shakshouka Verte (Green Shakshuka)

A variation on the classic red shakshuka, this one swaps the tomato base for a verdant sauce of spinach, leeks, and herbs. The eggs still poach directly in the sauce, but the flavor profile is brighter and more herbaceous. Crumbled feta and a drizzle of good olive oil finish it. Popular across Israel and increasingly everywhere else.

Prep: 10 min Cook: 20 min Total: 30 min Serves: 4

Instructions

  1. Heat olive oil in a 12-inch skillet (with a lid) over medium heat. Cook the leeks until soft and beginning to caramelize, about 6 minutes.

  2. Add garlic and cumin. Stir for 30 seconds. Add spinach in batches, stirring until each addition wilts. Add the chopped herbs and coriander. Season with salt and pepper.

  3. If the mixture looks dry, add 2 tablespoons of water. The sauce should be thick but moist.

  4. Make 6 wells in the greens. Crack an egg into each well. Season the eggs with a pinch of salt.

  5. Cover and cook over medium-low heat for 5 to 7 minutes, until the whites are set but the yolks are still soft.

  6. Remove from heat. Scatter feta over the top, drizzle with olive oil, and serve from the skillet with crusty bread.