Green Bean Shakshuka
Green Bean Shakshuka topped with za’atar and harissa is simple, delicious and filling. Hooray!
Shalom my kindelah! I posted a photo of my new favorite easy breakfast on Instagram stories a few weeks ago and so many of you asked for the recipe, so here we are! Don’t say I never did anything for you. It’s perfect for Passover or all year. (You probably won’t even miss the bread… mmm bread.)
Last month, my boyfriend and I did a quasi-keto diet (I didn’t track anything, because math, and I didn’t give up dark chocolate, and probably drank more alcohol than the suggested amount, but that is neither here nor there). Giving up bread and sugar was actually way easier than I thought, possibly since I was gorging myself on cheese and steak, but also it turns out fat is filling. And that is coming from the bagel queen! 
What Is Green Bean Shakshuka?
Shakshuka is the beloved Middle Eastern dish of eggs poached in a savory, spiced sauce. This version swaps the usual tomato-and-pepper base for tender green beans, so it’s lighter, lower in carbs and naturally Passover friendly. It’s a one-pan breakfast (or dinner!) that comes together fast and is endlessly customizable.
Why You’ll Love It
- One pan, minimal cleanup. Everything happens in one skillet.
- Low carb and Passover friendly, with no bread required.
- Fast and filling, thanks to protein-packed eggs.
- Totally customizable with different spices, cheese or a dollop of yogurt.
Ingredients You’ll Need
- Green beans, trimmed
- Eggs
- Onion and garlic
- Olive oil
- Za’atar and harissa for topping
- Spices, salt and pepper
- Optional: feta, mozzarella or Greek yogurt
How to Make Green Bean Shakshuka
- Sauté the aromatics. Cook the onion and garlic in olive oil until soft.
- Add the green beans and spices, and cook until the beans are tender.
- Make wells in the mixture and crack an egg into each one.
- Cover and cook until the whites are set and the yolks are as runny as you like.
- Top with za’atar and harissa and dig in.
The best part is how the egg whites run and hold the veggies together like a glorious little nest.
Serving & Variations
I came to love this breakfast, sometimes with different spices, sometimes topped with cheese or Greek yogurt. Use what you’ve got! You can even pair it with matzah or toast, I won’t tell. A drizzle of schug or extra harissa is also delicious if you like it spicy.
Tips for the Best Shakshuka
- Cover the pan so the eggs cook evenly and the whites set.
- Don’t overcook if you love a runny yolk. Pull it just as the whites set.
- Crack each egg into a ramekin first so it slides in neatly and keeps its shape.
- Season the base well so every bite is flavorful.
Green Bean Shakshuka FAQ
What is shakshuka?
Shakshuka is a Middle Eastern and North African dish of eggs poached in a spiced sauce. It’s popular across Israel and is a favorite for breakfast, brunch or a quick dinner.
Is green bean shakshuka low carb and keto?
Yes! By skipping the bread and using green beans instead of a starchy base, this shakshuka is naturally low in carbs and keto friendly.
Is shakshuka good for Passover?
It’s perfect for Passover, since it’s naturally bread free. Just skip the toast on the side and serve it with matzah if you like.
Can you make shakshuka ahead?
You can make the green bean base ahead and refrigerate it, then reheat and add the eggs just before serving so the yolks stay fresh.
Can you use frozen green beans?
Yes. Frozen green beans work in a pinch. Thaw and pat them dry first so they don’t water down the pan.
What do you serve with shakshuka?
Crusty bread, pita or matzah for dipping, plus a simple salad. A dollop of Greek yogurt or crumbled feta on top is lovely too.
Green Bean Shakshuka
Ingredients
- You totally don't have the measure anything to make this recipe, but this is a guideline
- 1 tablespoon butter or olive oil divided
- 1/2 cup green beans trimmed and cut into 1-2 inch pieces
- 1 cup arugula
- Harissa
- Za'atar leave off if you don't eat sesame seeds for Passover
- Optional: Goat cheese Greek yogurt, etc etc
Instructions
- Heat a small non-stick pan over medium heat-high and add half of the butter or oil.
- Add green beans and salt and saute until green beans and tender and slightly charred, about 5-7 minutes.
- Turn heat down to medium and add arugula and saute just until wilted.
- Add remaining butter or oil to the pan and swirl. Make space in the pan for two eggs, and crack eggs one at a time into a ramekin and pour into the spaces. Swirl so the white covers the pan, careful not to break the yolks.
- Saute until the whites are set but yolks still runny. If you did it all right, slide the whole piece from pan to plate. If not use a spatula to move to a plate. Top with za'atar, harissa and whatever else you like and eat!
