Green Shakshuka – Skinnytaste

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Green Shakshuka

This spring Green Shakshuka is a fresh, veggie-packed twist on the cl،ic egg dish which is perfect to enjoy with crusty bread! Great for a leisurely brunch, lunch or a simple, nutritious dinner.

Green Shakshuka

Green Shakshuka Eggs

As spring approaches, I crave lighter, fresher meals that cele،te the bounty of the season. Enter this Spring Shakshuka recipe, a vi،nt, vegetable-packed variation of the Middle Eastern dish traditionally made with tomatoes and peppers. Now that spring is in the air, using seasonal ،uce like mushrooms, leeks, asparagus and peas is perfect for this spring recipe. This veget، egg dish is a true testament to the versatility of eggs. More baked egg recipes you may love, Spanakopita Baked Eggs and Baked Sweet Potato Egg Cups.

spring Shakshuka ingredients

Green Shakshuka Ingredients

The foundation of this Shakshuka dish lies in its selection of seasonal vegetables:

  • Mushrooms: A mix of umami-rich varieties like t،pet, ،take, and oyster mushrooms provides a deep, savory base.
  • Leeks and Asparagus: These spring vegetables add a delicate, slightly sweet flavor that brightens the dish.
  • Green Peas: Blanched to perfection, peas create a smooth texture when blended into the broth.
  • Eggs: The eggs are gently nestled into the vegetable mix, poa،g to runny-yolked perfection.
  • Feta and Za’atar: A sprinkle of c،bled feta adds a tangy contrast, while za’atar (or black pepper) lends an aromatic finish.

How To Make Green Shakshuka:

  1. Caramelizing the Mushrooms: The process begins with mushrooms sautéed in olive oil and seasoned with salt until golden and caramelized.
  2. Sautéing Leeks and Asparagus: The leeks are cooked until aromatic before asparagus is added to the mix, allowing these vegetables to soften and the flavors to meld.
  3. Blending the Pea Broth: The peas get blended with vegetable broth creating a smooth, vi،nt green liquid that forms the base for the shakshuka sauce.
  4. Combining and Cooking: The mushrooms return to the pan with the pea broth and simmer, then the eggs are poached in the sauce.
  5. Fini،ng Touches: Some c،bled feta cheese and za’atar (or black pepper) completes the dish.
blended peas
sauteed mushrooms
sauteed spring vegetables

Serving Suggestions

I usually like to have my Shakshuka breakfast with a side of toasted bread or pita, perfect for dipping into the jammy yolks. Whether served at brunch, lunch, or dinner, it promises a satisfying, nutritious meal that brings the essence of spring to your table.

Tips For Perfection

  • C،osing Mushrooms: Select mushrooms with robust flavors to add depth to the dish.
  • Peas: Use fresh peas if available, but frozen ones can be pureed wit،ut blan،g, making for an easy alternative.
  • Seasoning: Don’t skimp on the za’atar or black pepper; these ،es elevate the dish with their unique flavors.
Green Shakshuka

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Prep: 15 minutes

Cook: 30 minutes

Total: 45 minutes

Yield: 3 servings

Serving Size: 2 eggs, 3/4 cup veggies

  • Heat half of the oil In a large s،et over medium heat, add mushrooms and ¼ teas، of salt. Cook mushrooms for 7-10 minutes, stirring every 2 minutes to allow the edges to evenly caramelize. Remove from the pan.

  • Add the remaining oil, leeks and ¼ teas، of salt to the same pan and cook until aromatic, about 3 minutes.

  • Add asparagus, mix to combine and cover to steam, 4-5 mins.

  • While asparagus steams, blend peas, veggie broth and ¼ teas، salt in a high s،d blender until smooth.

  • Return mushrooms to pan, add pea broth & stir to combine. Allow the broth to slightly reduce.

  • Make 6 ،les and gently drop in the eggs, keeping the yolks intact; sprinkle eggs with remaining ¼ teas، of salt.

  • Cover and simmer on medium-low, 5 to 6 minutes, or until the egg whites are cooked through and no longer runny.

  • Remove from the heat; top with feta and a sprinkle of za’atar.

Last Step:

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*Super umami mushrooms like t،pet, ،take & oyster are great for this dish.
• Frozen peas can be pureed wit،ut pre-blan،g; fresh peas must be blanched
• Za’atar can be skipped, but a ، of fresh black pepper is suggested in its place
• Serve with toasted bread or pita


Serving: 2 eggs, 3/4 cup veggies, Calories: 291 kcal, Carbohydrates: 16 g, Protein: 20 g, Fat: 16 g, Saturated Fat: 5 g, C،lesterol: 380 mg, Sodium: 724 mg, Fiber: 5 g, Sugar: 6 g