Move over, tomato shakshuka—it’s green’s time to shine! 💚 This Green Shakshuka is a brunch MVP: packed with fresh veggies, vibrant spices, and some protein. If you see this, then it’s a sign to make it this weekend!
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Heat olive oil in a cast iron skillet over medium heat. Sauté onion, garlic, and green bell pepper until softened.
Stir in cumin, paprika, cayenne, onion powder, salt, and pepper. Pour in the tomatillo sauce and simmer for 5-7 minutes to let the flavors meld.
Make small wells in the sauce and crack in the eggs. Cover and cook until whites are set but yolks are runny, or bake at 375°F/190°C for 5-8 minutes.
Serve with your favorite bread—pita, sourdough, or naan.
For extra flavor, garnish with fresh cilantro or parsley before serving.
If you prefer firmer yolks, cook the eggs slightly longer.
You can add other green veggies like spinach or zucchini for a heartier dish.
Can I use a different sauce instead of tomatillo?
Yes, you can substitute tomatillo sauce with salsa verde or any green chili-based sauce for a similar flavor profile.
What type of bread pairs best with Green Shakshuka?
Pita, sourdough, or naan are excellent choices for scooping up the sauce and eggs.
Can I make this dish vegan?
Yes, you can replace the eggs with tofu or chickpeas for a vegan version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave.
Can I make this dish spicier?
Absolutely! Add more cayenne pepper or a diced jalapeño for extra heat.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
