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+ servings

Green Shakshuka

Amy Kritzer
Green Shakshuka time!
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Brunch
Cuisine Israeli
Servings 1 -2


  • 2 tablespoons extra virgin olive oil
  • 1/2 medium white onion small diced
  • 1-5 jalapeños minced (go for 5!)
  • 8 to matillos small diced
  • 1/2 teaspoon kosher salt
  • 2 garlic cloves minced
  • 3 cups spinach
  • 1 bunch cilantro leaves plus more for garnish
  • 2 tablespoons heavy whipping cream
  • 1/4 cup dry white wine like chardonnay
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 2-4 eggs
  • 2 tablespoons feta or goat cheese
  • Bread!


  • First, heat olive oil over medium heat in a 10 or 12 inch skillet or cast iron pan. Sauté onions, jalapeños and tomatillos with 1/4 teaspoon of salt until onions are translucent and tomatillos soft, about 5 minutes. Then add garlic and sauté for another minute.
  • Then add spinach and cilantro and sauté until spinach leaves start to wilt.
  • Then add cream and white wine and bring mixture to a boil. Add remaining salt, pepper and cumin at this time and stir. Lower to a simmer and cook for 15 minutes until liquid reduces by half.
  • Crack eggs into a small bowl one at a time and pour evenly spaced into shakshuka. Cover with a lid or foil and simmer for 5-7 minutes until whites are set but eggs are still runny. Garnish with feta or goat cheese and cilantro. and bread to soak up all the goodness!
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