Green Shakshuka
Cumin and coriander bloom in olive oil with onion and jalapeño, then tomatillos and spinach simmer down before the eggs go in. Feta and fresh herbs finish it, ready in 30 minutes for 4.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 2 tbsp
- 3 cloves
- 1 tsp
- 1 tsp
- 400 g
- 200 g
- 120 ml
- ½ tsp
- ¼ tsp
- 80 g
- 15 g
- 15 g
Process
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Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced jalapeño and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the minced garlic, ground cumin, and ground coriander. Cook for 1 minute until fragrant, stirring constantly so the spices do not burn.
Add the chopped tomatillos and cook for 5 minutes, breaking them down with a wooden spoon until they release their juices and start to collapse.
Stir in the baby spinach in handfuls, along with the vegetable broth, salt, and black pepper. Cook for 3 to 4 minutes until the spinach is fully wilted and the sauce is thick but still spoonable. If it looks dry, add another splash of broth.
Use the back of a spoon to make six shallow wells in the sauce. Crack one egg into each well. Cover the skillet with a lid and cook over low heat for 6 to 8 minutes, until the egg whites are set but the yolks are still runny. Check after 6 minutes.
Remove from heat. Scatter the crumbled feta, chopped parsley, and chopped cilantro over the top. Serve hot, directly from the skillet, with crusty bread or warm pita.
Kitchen notes
Kitchen notes
- The most common mistake is simmering the sauce too thin: cook the tomatillos and spinach until the mixture holds a trail behind a spoon, otherwise the eggs will slide and the dish turns soupy.
- Do not skip covering the pan. Steam is what sets the egg whites gently while keeping the yolks liquid; without a lid the bottoms toughen before the tops cook.
- Taste the green sauce for salt before adding the eggs. Tomatillos vary in acidity, and under-seasoned sauce makes the whole dish taste flat; adjust with a pinch more salt or a squeeze of lime if needed.
- If your skillet is not oven-safe, you can finish the dish under a preheated broiler at 200°C for 2 to 3 minutes instead of covering, but watch closely so the yolks do not set.
Substitutions
- tomatillos→green tomatoes or a mix of 300 g tomatillos and 100 g husked green tomatoes
- jalapeño→serrano pepper for more heat, or 1/2 green bell pepper for mild
- vegetable broth→water plus 1/2 teaspoon salt
- feta cheese→crumbled queso fresco or goat cheese
- baby spinach→kale or Swiss chard, stems removed and leaves chopped, cooked 2 minutes longer
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The eggs will continue to firm up, so reheat gently in a covered skillet over low heat with a splash of water, or in the microwave at 50 percent power in 30-second bursts. Freezing is not recommended because the egg whites become rubbery and the sauce separates.
FAQ
The questions we get asked most
Why is my green shakshuka watery?
Tomatillos and spinach release a lot of liquid. The fix is to cook the sauce uncovered until it thickens enough to hold a trench when you drag a spoon through it, usually 3 to 4 extra minutes. Adding the eggs before that point means they poach in liquid rather than nestle in sauce.
Can I make green shakshuka ahead of time?
You can make the green sauce up to 3 days ahead and refrigerate it in a covered container. When ready to serve, reheat the sauce in a skillet over medium heat, add a splash of broth if it has thickened, then crack in the eggs and finish as written. This keeps the eggs fresh and the yolks runny.
How do I know when the eggs are done?
The whites should be fully opaque and set, while the yolks still jiggle slightly when you nudge the pan. At 6 minutes over low heat with a lid, most eggs reach this stage; if the whites are still translucent, cover and cook 1 to 2 more minutes. Remember they continue to set from residual heat after you pull the pan off the stove.
Can I use canned tomatillos instead of fresh?
Yes. Substitute one 400 g can of drained and rinsed tomatillos for the fresh ones. Because canned tomatillos are already soft and wet, add them with the spinach and skip the 5-minute cooking step, then simmer the sauce a couple of minutes longer to thicken.
Is green shakshuka spicy?
The heat comes from the jalapeño, and one seeded jalapeño across four servings gives a mild, gentle warmth. For a truly mild version, omit the jalapeño or use half a green bell pepper. To make it hotter, leave the seeds in or add a second jalapeño.
Can I make this vegan?
The eggs are essential to shakshuka, so a vegan version means replacing them. Spoon the green sauce over firm tofu slices or make wells and add cubes of extra-firm tofu, then cover and steam until heated through. Omit the feta or use a dairy-free alternative.
What do I serve with green shakshuka?
Crusty bread, warm pita, or flatbread are the classic choices for scooping up the sauce and yolks. For a fuller meal, serve it over polenta, couscous, or roasted potatoes. A simple side salad with lemon vinaigrette balances the richness.
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