This vibrant Green Shakshuka is a wholesome twist on the classic dish, packed with nutrient-rich kale, fresh herbs, and protein-rich eggs.
High in fiber and healthy fats, it offers a satisfying, low-carb meal perfect for breakfast, lunch, or dinner.
Quick to prepare and full of flavor, it’s a versatile option for everyday cooking or easy meal prep.
30-Minute Low-Carb Green Shakshuka
Equipment
- 1 Stainless steel or cast-iron skillet
- 1 Knife (for chopping vegetables)
- 1 Cutting Board
- 1 Wooden spoon or spatula
- 1 Lid to cover skillet
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 green bell pepper chopped
- 2 garlic cloves minced
- ¼ cup cilantro chopped
- 2 tablespoons fresh dill chopped
- 4 cups curly kale chopped
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup water
- 6 large eggs
- 2 tablespoons crumbled feta cheese for serving
- Crusty bread for serving
Instructions
- Prepare the Vegetables: Start by thoroughly washing all your fresh produce. Chop the small onion into fine pieces so it cooks evenly. Dice the green bell pepper into small, uniform pieces to ensure they soften quickly without burning. Mince the garlic cloves finely to release their full aroma. Chop the cilantro and dill roughly, keeping them fresh and vibrant for later. Finally, chop the curly kale into bite-sized pieces, removing the thick stems for a tender texture.
- Heat the Oil: Place a large stainless steel or cast-iron skillet over medium heat. Add 2 tablespoons of olive oil and allow it to warm for about 1 minute. You want the oil to shimmer but not smoke. This ensures the vegetables will sauté properly without sticking or burning.
- Sauté Onion and Bell Pepper: Add the chopped onion and green bell pepper to the skillet. Stir them occasionally using a wooden spoon or spatula to prevent sticking. Cook them slowly over medium heat for 10 to 12 minutes, until they turn soft, fragrant, and slightly caramelized. This step develops a sweet and savory base for the shakshuka.
- Add Garlic and Fresh Herbs: Once the onion and bell pepper are tender, add the minced garlic, chopped cilantro, and dill to the skillet. Stir continuously for about 30 seconds to 1 minute until you can smell the fresh, aromatic fragrance. Be careful not to burn the garlic, as it will turn bitter. This step infuses the vegetables with herbaceous flavor.
- Incorporate the Kale: Add the chopped kale to the skillet, gently folding it into the onion and pepper mixture. Sprinkle in ½ teaspoon of cumin, ½ teaspoon of salt, and ½ teaspoon of black pepper. Stir well to evenly distribute the spices. Cook for 2 to 4 minutes, just until the kale begins to soften but still retains some of its vibrant green color.
- Add Water for Gentle Steam: Pour ¼ cup of water into the skillet and stir gently. This creates a little steam, helping the kale wilt evenly and preventing the mixture from sticking to the pan. Cook for another minute to allow the flavors to meld together.
- Create Egg Nests: Using a wooden spoon or spatula, make six small wells or “nests” in the vegetable mixture. Space them evenly around the skillet to ensure the eggs cook uniformly. Be gentle when making the nests to avoid breaking the leaves and herbs.
- Crack the Eggs: Carefully crack one egg into each nest, keeping the yolks intact. Try to place the egg gently so it sits on top of the vegetables without sinking. This will allow the whites to set while the yolks remain soft and creamy.
- Cover and Cook Eggs: Place a fitted lid over the skillet and continue cooking over medium-low heat. Allow the egg whites to set completely while the yolks remain at your desired consistency. This usually takes 5 to 7 minutes, depending on whether you prefer runny or fully cooked yolks. Avoid lifting the lid too often, as it lets out steam and can slow the cooking process.
- Add Feta and Serve: Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle 2 tablespoons of crumbled feta cheese evenly over the top. Serve immediately, straight from the skillet, with crusty bread on the side for dipping. The warm, savory vegetables paired with creamy eggs and tangy feta create a perfectly balanced, flavorful dish.
- Optional Garnishes and Serving Tips: For an extra touch, garnish with a few fresh cilantro or dill sprigs. You can also add a light drizzle of olive oil or a pinch of red pepper flakes for added flavor. Serve hot for breakfast, brunch, or a light dinner, enjoying the blend of herbs, greens, and protein-rich eggs.
Notes
- Vegetable Prep Matters: Wash and chop all vegetables uniformly to ensure even cooking and a consistent texture throughout the dish.
- Herb Freshness: Use fresh cilantro and dill whenever possible. Dried herbs won’t provide the same bright flavor or aromatic punch.
- Egg Cooking Preference: Adjust cooking time depending on whether you like runny or firm yolks; keep a lid on for gentle, even cooking.
- Pan Choice: A thick-bottomed skillet, such as stainless steel or cast iron, helps maintain steady heat and prevents burning while sautéing.
- Serving Flexibility: Pair with crusty bread, pita, or enjoy on its own as a low-carb, protein-rich meal.
Chef’s Secrets For Perfect Shakshuka
The key to a successful Green Shakshuka lies in layering flavors carefully.
Start by gently sautéing onions and bell peppers to develop natural sweetness.
Add herbs at the right moment—after the vegetables have softened—to preserve their fragrance.
When cooking the kale, avoid overcooking to retain its vibrant color and slightly crisp texture.
Creating individual “nests” for eggs ensures even cooking, while a lid traps gentle steam, softening the whites without overcooking the yolks.
Using a heavy skillet distributes heat evenly, which is essential for perfectly cooked eggs and tender greens.
Serving Suggestions For Maximum Enjoyment
This Green Shakshuka is versatile and pairs beautifully with a variety of accompaniments.
Serve it with warm, crusty bread or pita to soak up the flavorful juices.
For a low-carb option, try it with roasted vegetables or over cauliflower rice.
Garnishing with extra herbs, a sprinkle of feta, or a dash of chili flakes elevates the flavor profile.
It also works well as a brunch centerpiece—perfect for a colorful, satisfying meal that is both visually appealing and nutrient-dense.
Storage Tips To Maintain Freshness
To store leftovers, place the shakshuka in an airtight container and refrigerate for up to two days.
Reheat gently on the stovetop with a splash of water to prevent sticking and maintain a fresh texture.
Avoid freezing the dish once the eggs are cooked, as the yolks and whites can separate and become rubbery.
However, you can freeze the sautéed vegetable base separately for up to three months.
When ready, thaw, reheat, and crack fresh eggs into the nests to enjoy the same vibrant, satisfying dish.
Frequently Asked Questions
1. Can I make this shakshuka vegan?
Yes! Replace eggs with tofu cubes or a chickpea flour “egg” mixture, and omit feta or use a plant-based alternative.
The vegetable base will remain flavorful and protein-rich.
2. Which greens work best besides kale?
Spinach, Swiss chard, or collard greens are excellent substitutes. Cook them just until wilted to preserve their texture and bright green color.
3. Can I prepare shakshuka in advance?
You can prep the vegetable base a day ahead. Store it in the refrigerator and assemble the eggs just before cooking.
This makes a quick and convenient meal.
4. How do I achieve runny yolks without undercooked whites?
Cover the skillet with a lid and cook over medium-low heat.
This traps gentle steam, allowing the whites to set fully while keeping yolks soft and creamy.
5. Can I add other seasonings or spices?
Absolutely! Smoked paprika, chili flakes, or a pinch of sumac can enhance the flavor.
Adjust spices gradually to complement the fresh herbs and maintain a balanced taste.
