Go Back
+ servings

Green Bean Shakshuka

Amy Kritzer
Green bean shakshuka is the easy breakfast you've been hoping for!
4.67 from 3 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine Jewish
Servings 1 serving


  • 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


  • 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!
Like this recipe?Leave a comment or rate us above