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Overhead view of a pan with green shakshuka

Green Shakshuka

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Rich and delicious, our creamy Green Shakshuka is perfect any time of day and full of flavor.  It’s a versatile recipe, change it up by adding any veggies and spices you like.


Units Scale
  • 3 medium zucchini, shredded
  • 1 bunch of cilantro, you can use parsley or dill if you don't like cilantro
  • 1 bunch of parsley
  • 1 generous cup of basil leaves
  • 2 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 1 large jalapeño pepper, diced small
  • 5 cloves of garlic, minced
  • 1 1/2 tsp sumac
  • 1/2-3/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp Aleppo pepper
  • 1 large bunch of Swiss Chard, ( about 12 chopped loose cups)
  • 1 cup veggie broth or vegetarian non-chicken broth
  • 1/2 cup heavy cream, you can use labneh instead
  • 6 eggs


  1. Squeeze as much water as you can out of the shredded zucchini and set aside.
  2. Wash and dry the cilantro, parsley, and basil.  Place them in a food processor and grind them until they form a paste and set aside.
  3. In a large saute pan (deep skillet with a lid) heat the olive oil add onion and jalapeño and cook on medium heat for 7 minutes or until translucent.
  4. Add garlic and cook for 2 minutes. 
  5. Add shredded zucchini, salt, pepper, Aleppo pepper, and Sumac. Stir well and cook for 10 minutes until all the water has evaporated and the zucchini is cooked.
  6. Add Swiss Chard, and chopped herbs, bring to a boil and cook for 15-20 minutes or until all the flavors have come together nicely and the Swiss chard is tender.
  7. Add vegetable broth and cream.  Bring to a boil, lower the heat, and simmer for 5 minutes until the sauce thickens a little bit. 
  8. Using a spoon make six wells in the sauce by pushing the sauce to the side. Add one egg to each well and cook covered on medium-high heat for 5 minutes or until the whites are set and the yolks are cooked to your liking.


  1. Serve shakshuka with crusty bread to soak up all the sauce
  2.  The shakshuka sauce can be made 2 days ahead.  Heat the sauce and add the eggs right before serving. If the sauce seems too thick you can add broth or water to loosen it.
  3. You can use spinach or kale instead of Swiss chard
  4. When you cook the eggs the yolk will look whitish, if you want it to look like in the images above gently remove the thin membrane that formed over the yolk and you will expose the bright yellow color of the egg.
  • Prep Time: 15
  • Cook Time: 45
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mediterranean


  • Serving Size: 2 eggs with sauce
  • Calories: 380
  • Sugar: 9.8 g
  • Sodium: 891.5 mg
  • Fat: 27.3 g
  • Saturated Fat: 9.4 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 19.3 g
  • Fiber: 5.3 g
  • Protein: 18.3 g
  • Cholesterol: 394.6 mg