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Green Shakshuka - a healthy breakfast dish filled with kale, collard greens and sunny side up eggs. An easy gluten-free meal!
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5 from 1 vote

Green Shakshuka with Kale & Collard Greens

This green shakshuka is a great way to cook all those vegetables you have in your refrigerator. This recipe also works well with swiss chard, beet greens or kohlrabi greens. I probably wouldn't use baby spinach because it's not sturdy enough to withstand all the cooking.
Be sure to add the stems and leaves of the parsley and dill when cooking this dish!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: Vegetarian
Keyword: green shakshuka
Servings: 3
Calories: 293kcal
Author: Lisa Lin

Ingredients

  • 1 bunch of kale, stems removed (see note 1)
  • 1 bunch of collard greens, stems removed (see note 2)
  • 2 tablespoons olive oil
  • generous pinch of salt
  • 1 cup (160g) diced yellow onion
  • 3 cloves garlic, minced
  • 2 jalapeño peppers, seeded and diced
  • 1 cup (25g) parsley, chopped
  • 1/4 cup (6g) dill, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly grated nutmeg
  • 6 large eggs
  • salt and pepper to taste
  • sumac for topping (optional)
  • Aleppo pepper flakes for topping (optional)

Instructions

  • Preheat the oven to 375ºF (190ºC) and position an oven rack to the center position. 
  • After removing the stems, rinse the kale and collard greens, and slice them into ribbons, about 1/2-inch thick. Set aside.
  • Heat 2 tablespoons of olive oil over medium-high in an oven-safe skillet or cast iron pan.
  • Add the onions and a generous pinch of salt and cook for 4 minutes, until the onions have softened. Add the garlic and cook for another 30 seconds to a minute, until they are fragrant. Add the diced jalapeños, kale and collard greens and cook until they start to wilt, about 2 to 3 minutes. Add the chopped parsley, dill, cumin and nutmeg and cook for another 2 minutes.  Turn off the heat.
  • Using a wooden spoon or spatula, create 6 wells inside the bed of greens. Crack an egg into each well. 
  • Bake shakshuka for about 4 to 6 minutes, until the egg whites are settled. If you like very runny yolks, start checking the eggs at about 4 minutes. The eggs will cook quickly. 
  • Remove eggs from the oven and season with more salt and pepper to taste. Sprinkle some sumac and aleppo pepper on top, if you like. Serve shakshuka with toast.

Notes

  1. You should end up with about 3 cups of chopped kale leaves, about 120g.
  2. You should end up with about 3 cups of chopped collard greens, about 140g. 
  3. If you want sunny-side up eggs like the ones in the photos, carefully crack the eggs and drop the egg whites into one of the wells while separating the yolk with your hands. Then, drop the egg yolk on top. 

Nutrition

Serving: 1serving | Calories: 293kcal | Carbohydrates: 15g | Protein: 17g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 372mg | Sodium: 276mg | Fiber: 5g | Sugar: 5g