This green shakshuka with spinach is bright and satisfying: tomatillos and cilantro add freshness, jalapeño brings a gentle heat, and feta finishes it with a salty tang. It’s a one-pan meal you can mostly prep in the food processor and have on the table in under 30 minutes.
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This green shakshuka stands out because it’s truly green — a vivid blend of spinach, tomatillos, jalapeño and cilantro. If you enjoy bold, vegetable-forward dishes, this version is for you: it keeps everything you love about shakshuka — a warm flavorful sauce, gently poached eggs, and an easy, hands-off finish — but swaps the classic tomato base for a vibrant green one.
Green Shakshuka ingredients
Four main green ingredients make the sauce: tomatillos, spinach, jalapeño and cilantro. Below are the primary items and a short note about each so you can choose the best produce and optional add-ins.
- Tomatillos: Tomatillos are tart and bright — not the same as green tomatoes. Look for firm fruit with a fresh green husk; if the husk is brown or the tomatillo is soft, it’s past peak.
- Spinach: Baby spinach works best for tenderness and convenience; no need to trim stems.
- Jalapeños: Use one for a mild kick; remove seeds and ribs to reduce heat.
- Onion and garlic: Aromatics form the base of the sauce and add depth.
- Ground cumin and ground coriander: Warm, classic spices that pair well with the herbs.
- Extra virgin olive oil for cooking.
- Cilantro: Some goes into the sauce and a little is reserved for garnish.
- Feta: Crumbled feta finishes the dish; use sheep’s or cow’s milk feta.
- Kosher salt and freshly ground black pepper to taste.
How to make green shakshuka
This recipe is adapted from published sources and streamlined for home cooks. The basic approach: pulse the vegetables in a food processor to combine, sauté aromatics, simmer the green sauce until it thickens, then poach eggs right in the skillet.
Step 1: Clean and prep
Remove the outer husks from the tomatillos and rinse them under cold water to remove their sticky coating. Peel and mince the onion and garlic and set them aside.
Step 2: Chop the vegetables
Roughly chop tomatillos and the jalapeño in the food processor. If you prefer less heat, remove the seeds and ribs first. Add the cilantro and spinach and pulse until the mixture is well combined but still has a little texture — smooth but not puréed.
Prep tip: Removing the jalapeño seeds and ribs significantly reduces spiciness while keeping the pepper’s flavor.
Step 3: Build the sauce
Heat olive oil in a medium skillet over medium heat. Add the diced onion and the cumin and coriander and cook, stirring occasionally, until the onions are soft and translucent (about 5–7 minutes). Stir in the garlic and cook until fragrant, about 1–2 minutes. Add a pinch of salt.
Pour the tomatillo-spinach-cilantro mixture into the skillet and simmer gently, stirring occasionally, until the sauce reduces and thickens, about 15–20 minutes. Taste and adjust salt and pepper.
Step 4: Add the eggs
Use a spoon or ladle to make small wells in the sauce and carefully crack the eggs into them. Season the eggs with salt and pepper, cover the skillet, and cook until the whites are set and the yolks reach your desired doneness. Don’t worry if an egg spreads a little — it will still be delicious.
Step 5: Finish and serve
Sprinkle crumbled feta and chopped cilantro over the finished shakshuka and serve straight from the skillet with crusty bread or your preferred side.
What to eat with green shakshuka
Green shakshuka pairs beautifully with crusty bread for dipping and works well for breakfast, brunch or dinner. For a full meal, consider:
- Breakfast/brunch: roasted potatoes or a fruit-and-yogurt parfait.
- Light lunch: a hearty bean salad or a shaved Brussels sprout salad for extra crunch.
- Vegetarian Middle Eastern–style dinner: serve with a green bean salad or cumin-roasted carrots and a simple grain or flatbread.
Tips for green shakshuka
- The ingredient amounts in the recipe serve two; they scale up evenly if you’re cooking for more people.
- Choose tomatillos with bright, intact husks and firm fruit inside.
- To reduce heat, remove the jalapeño seeds and ribs before processing.
Make ahead and freeze instructions
You can make the green sauce ahead of time. Simmer and reduce the sauce, then cool and store it in an airtight container in the refrigerator for up to 2 days or freeze for up to 2 months. To reheat, thaw in the refrigerator, warm gently on the stovetop, then add the eggs and finish as directed.
Green shakshuka recipe variations
Customize this recipe to suit your tastes:
- Swap cilantro for parsley, basil, or tarragon if you prefer.
- Use goat cheese or cotija instead of feta for a different flavor.
- Try other greens like kale or Swiss chard (saute them briefly before adding to the sauce).
- Add green bell peppers along with the onions for extra texture.
- If you love heat, use serrano or habanero peppers instead of jalapeño.
Traditional shakshuka vs green shakshuka
Traditional shakshuka uses a red sauce of tomatoes and peppers with spices. Green shakshuka keeps the same structure — a simmered sauce finished with poached eggs — but substitutes tomatillos for tomatoes and emphasizes green herbs and leafy vegetables for a fresh, vegetal twist.
Recommended tools and equipment
- Food processor or blender (pulse gently so the sauce retains some texture).
- A sharp chef’s knife and a sturdy cutting board for prep.
- A large ovenproof skillet with a lid to cook the sauce and gently finish the eggs.
- A silicone spatula or wooden spoon for stirring.
Green shakshuka is a quick and easy twist on the original
- Tomatillos replace tomatoes to create a tangy, green sauce.
- Simply pulse the vegetables in a processor, sauté aromatics, simmer until thickened, then poach the eggs in the skillet.
- Adjust the heat to your liking — mild to very spicy.
- Vegetarian and gluten free; omit feta to make it dairy free.
- Ready in about 30 minutes and easy to serve from the skillet for minimal cleanup.
Recipe
Green Shakshuka Recipe
Ingredients
- 4 large eggs
- 1 lb tomatillos (husks removed, rinsed)
- 4 oz (about 113 g) baby spinach
- 1 cup cilantro, including tender stems
- 1 jalapeño pepper (seeded if desired)
- 3 tablespoons extra virgin olive oil
- 1 small onion, minced
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 cup crumbled feta cheese
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Mince the onion and garlic and set aside. Remove husks from tomatillos and rinse to remove stickiness.
- Roughly chop tomatillos and jalapeño in a food processor. Add cilantro and spinach and pulse until combined but not completely smooth.
- Heat olive oil in a medium skillet over medium heat. Sauté onion with cumin and coriander until soft, 5–7 minutes. Add garlic and cook 1–2 minutes more. Add a pinch of salt.
- Add the tomatillo-spinach mixture to the skillet and simmer, stirring occasionally, until the sauce reduces and thickens, about 15–20 minutes. Taste and adjust salt and pepper.
- Make wells in the sauce and crack eggs into them. Season eggs with salt and pepper, cover, and cook until whites are set and yolks reach desired doneness.
- Top with crumbled feta and chopped cilantro. Serve from the skillet with crusty bread or preferred sides.
Notes
- To reduce spice, remove jalapeño seeds and ribs before processing.
- The sauce can be made ahead and refrigerated for up to 2 days or frozen for up to 2 months. Thaw and reheat before adding eggs.
- If an egg spreads a bit when cracked into the sauce, it will still taste great — the flavors are forgiving.
Nutrition (per serving, estimated)
Calories: 528 kcal • Carbohydrates: 25 g • Protein: 21 g • Fat: 29 g • Saturated Fat: 12 g • Cholesterol: 361 mg • Sodium: 598 mg • Fiber: 7 g • Sugar: 14 g • Vitamin A: 6824 IU • Vitamin C: 58 mg • Calcium: 330 mg • Iron: 5 mg
Nutrition information is an estimate and not guaranteed to be exact.