Green Shakshuka with Feta
Eggs gently set in a skillet of buttery leeks, chard, spinach, and green herbs, finished with salty feta, lemon, and Aleppo pepper.
Why you'll love Green Shakshuka with Feta
Shakshuka usually means eggs cooked in a spiced tomato and pepper sauce, a breakfast eaten across North Africa and Israel. The green version, a favorite in Tel Aviv cafés, builds the sauce from slow-softened leeks and greens instead, and it comes out lighter and brighter, with the eggs nestled into a soft bed of chard and spinach and crumbled feta melting over the top. In May, when the market is full of tender chard, spinach, and fresh herbs, it is the breakfast to make.
The greens go in by stages, and that is what keeps them tasting fresh. Leeks need the longest, about eight minutes in olive oil and butter, to turn sweet and silky. The chard stems cook with them, then the leaves go in, then the spinach, which collapses in a minute. Cumin and coriander bloom in the fat before the greens arrive so their warmth spreads through the whole pan, and a big handful of parsley, cilantro, and dill stirred in off the heat keeps the color vivid. A lid traps steam so the egg whites set from above while the yolks stay soft.
It is protein, a real fat, and a big pile of vegetables in one skillet, ready in about half an hour. Bring it to the table for a Mother's Day brunch and let everyone spoon out their own eggs.
Quick overview: This Green Shakshuka with Feta takes 15 min of hands-on time and about 35 min in all and makes 4 servings, each 2 eggs with greens. You'll need a skillet.
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 1 large leek, white and light green parts, halved lengthwise, thinly sliced, and rinsed
- 1 bunch Swiss chard (about 10 oz), stems thinly sliced and leaves chopped, kept separate
- 3/4 tsp fine sea salt, divided
- 1 jalapeño, seeded and minced
- 4 cloves garlic, thinly sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 cup water
- 5 oz baby spinach (about 5 packed cups)
- 1/4 tsp freshly ground black pepper
- 1/3 cup chopped parsley
- 1/4 cup chopped cilantro
- 2 tbsp chopped fresh dill
- 1/2 tsp finely grated lemon zest
- 2 tsp fresh lemon juice
- 8 large eggs
- 2 oz feta, crumbled (about 1/2 cup)
- 1/2 tsp Aleppo pepper Label: Aleppo pepper, and salt if any, with no oil
- 1 ripe avocado, sliced, to serve (optional)
Instructions
- Soften the leeks: Heat the olive oil and butter in a 12-inch skillet over medium heat until the butter foams. Add the leeks, the chard stems, and 1/4 teaspoon of the salt and cook, stirring now and then, for 7 to 8 minutes, until the leeks are soft, sweet, and just turning golden at the edges. Salt pulls water from the leeks so they soften evenly, and this slow start is where most of the dish's sweetness comes from.
- Bloom the spices: Add the jalapeño, garlic, cumin, and coriander and stir for about 1 minute, until the garlic is fragrant and the spices smell toasty. Ground spices release their flavor into hot fat, and the fat carries it through every leaf that goes in next.
- Wilt the greens: Add the chard leaves and the water and stir until they collapse, about 3 minutes. Add the spinach a handful at a time, letting each one wilt before the next, then season with another 1/4 teaspoon of the salt and the pepper. The water makes steam that wilts the sturdy chard evenly, and by the time the spinach is in, it should be nearly gone, leaving the greens glossy and just moist.
- Add the herbs: Take the skillet off the heat and stir in the parsley, cilantro, dill, lemon zest, and lemon juice. Taste and add a pinch more salt if the greens need it. Herbs added off the heat keep their bright color and fresh flavor, and the lemon lifts the earthiness of the chard.
- Nest the eggs: Spread the greens evenly and make 8 wells with the back of a spoon. Crack each egg into a small cup and slide it into a well, then sprinkle the eggs with the remaining 1/4 teaspoon of salt. The cup lets you ease each egg in whole and catch any bits of shell.
- Cook covered: Return the skillet to medium-low heat, cover it with a lid, and cook for 5 to 7 minutes, until the whites are completely set and opaque and the yolks are still soft. For firm yolks, cook 2 to 3 minutes longer. The lid traps steam that cooks the tops of the eggs, and the gentle heat underneath keeps the greens from scorching.
- Finish and serve: Scatter the feta and Aleppo pepper over the eggs and serve straight from the skillet, with sliced avocado alongside if you like.
Storage and leftovers
Shakshuka is at its best right after cooking, while the yolks are soft. Refrigerate leftovers in a sealed container within 2 hours and eat them within 3 days. The yolks firm up as they sit.
The cooked greens, made through the herb step, keep 3 days in the refrigerator on their own. To serve, warm them in the skillet until steaming, then make the wells and cook fresh eggs. Shakshuka is best kept in the refrigerator, since frozen eggs turn rubbery and the greens watery.
Variations
- With kale: Use a bunch of lacinato kale, stems removed, in place of the chard, and give it 2 minutes longer to wilt.
- Goat cheese: Dot the eggs with small spoonfuls of goat cheese in place of the feta for a creamier, tangier finish.
- Herb and chile sauce: Blend a handful of cilantro and parsley with a jalapeño, a garlic clove, a pinch of cumin, olive oil, and lemon juice, and spoon it over the eggs at the end for more heat.
- Yogurt and dill: Serve each portion with a spoonful of whole-milk Greek yogurt stirred with grated garlic and extra dill.
Notes and tips
- Rinse the leeks after slicing: Grit hides between a leek's layers. Slice it first, then swish the slices in a bowl of cold water and lift them out, so the grit sinks and stays behind.
- Use a lid that fits: Any lid that covers the skillet works, or a large plate set over the top. The trapped steam is what sets the tops of the eggs.
- Watch the whites: The whites closest to the yolk set last. Jiggle the skillet gently: when the whites look opaque all the way to the yolk and no longer wobble, the eggs are ready.
- Keep the greens moist: If the pan looks dry before the eggs go in, add a tablespoon or two of water. The eggs need a little moisture around them to set gently.
Nutrition and mindful eating
- Eggs bring protein along with choline and vitamin B12, and the yolk carries most of the vitamins and the fat that makes each bite rich.
- Chard, spinach, and leeks put a full serving of non-starchy vegetables on the breakfast plate, with folate, vitamin K, magnesium, and fiber, and cooking them down turns several big bunches into a few soft forkfuls.
- Olive oil, butter, feta, and avocado are the real fats, and fat helps your body absorb the vitamin K and carotenoids in the greens.
- Cumin, coriander, fresh herbs, and lemon season the pan, so a modest amount of salt and cheese is enough.
- As you eat, notice how a breakfast of eggs and greens feels through the morning, and check in at lunchtime: it should carry you a good 3 to 4 hours with steady energy and no mid-morning pull toward something sweet.
Frequently asked questions
Have a question about this Green Shakshuka with Feta? Start here, with the questions people ask most.
Can I make it without chard?
Yes. Use more spinach, about 10 oz in all, and skip the chard stems, or use kale as in the variation.
How do I know the eggs are done?
The whites should be fully opaque with no clear or jiggly patches, and the yolks should look glossy and still move when you nudge the skillet. For fully set yolks, cook 2 to 3 minutes longer.
Is green shakshuka spicy?
Gently. One seeded jalapeño and a little Aleppo pepper give warmth. Leave the seeds in, or add a second jalapeño, for more heat.
Can I make it for two?
Yes. Halve everything and use a 10-inch skillet with 4 eggs.
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