Green Shakshuka
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Prep Time: 10 mins | Cook Time: 35 mins | Serves: 4
Ingredients
2 Tbsp olive oil
1 medium onion, sliced
3–4 garlic cloves, minced
1 jalapeño or serrano, sliced, seeds removed for less heat
1 bunch Swiss chard, kale, or spinach (about 4 cups packed), chopped
2 c fresh herbs, mix of cilantro, parsley, dill, basil)
1 c diced zucchini
1 small bunch green onions, chopped
½ tsp cumin
½ tsp coriander
Salt & pepper to taste
½–1 c broth or water, to loosen the sauce
4-6 large eggs
Feta or goat cheese, optional
Finishing Touches: Lemon zest or squeeze of lemon, more fresh herbs, chili flakes or drizzle of olive oil, optional
Directions
Heat the olive oil in a wide skillet over medium heat. Add onion, garlic, and jalapeño. Cook 3–5 minutes until softened and fragrant.
Add your chopped leafy greens, green onions, zucchini, cumin, coriander, salt, and pepper. Cook until the greens wilt—about 4–5 minutes.
Blend part of the mixture (optional, for a creamy base). Scoop half the greens into a blender with herbs + ½ cup broth. Blend until smooth and vibrant green. Add more broth if needed. Pour the green sauce back into the pan with the remaining sautéed greens.
Let everything simmer on medium-low for 3–5 minutes so the flavors meld. Adjust seasoning.
Add the eggs by making small wells in the greens and crack eggs into each. Cover and cook: Soft yolks: 4–6 minutes Firm yolks: 7–10 minutes Sprinkle crumbled feta while eggs cook, if using.
Finish by topping with fresh herbs, lemon zest or a squeeze of lemon, black pepper or chili flakes, a drizzle of olive oil.
Notes
For a great alternative, check out our Basic Red Shakshuka!
Nutrition: (per 1 egg) Calories: 204.6 kcals | Total Fat: 14.9 g | Sat. Fat: 3.4 g | Chol: 279.8 mg | Sodium: 177.5 mg | Carb: 7 g | Protein: 10.9 g | Fiber: 1.7 g.
In the Kitchen | June 2026
Basecamp Prevention + Wellness, Providence | providencebasecamp.org