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Green Shakshuka
with plantain chips

Active: 45 Total: 45
Shakshuka is a Mediterranean egg dish that always gets great reviews for being easy, quick, and a surefire way to pack extra vegetables into dinner. This new version features tons of greens and even a green salsa to add moisture and flavor.
Smarts #1: It will seem like you have a lot of leeks for this recipe, but they will reduce way down as they cook. Smarts #2: Chopping the baby spinach ahead of time helps it to cook down easily to combine with the other ingredients.


Green Shakshuka:
  • Zucchini - 1 lb , finely chopped
  • Leeks - 2 , chopped
  • Baby spinach - 5 oz , chopped
  • Garlic - 3 cloves , chopped
  • Avocados - 1 , chopped
  • Cilantro leaves - 3 Tbsp , chopped
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1 tsp
  • Green salsa / Salsa verde - 1/2 cup , plus extra for serving
  • Eggs - 8
  • Plantain chips, store-bought - for serving


  1. Zucchini / Leeks / Spinach / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Avocados / Cilantro - Prep as directed.

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  1. Heat a large saute pan or skillet (use one that has a lid) with oil over medium heat. Add leeks and cook, stirring frequently, until leeks are very tender, 6 to 8 minutes. (If the pan looks dry at an point during cooking, add a splash of water.)
  2. Stir zucchini into leeks and saute until zucchini is nearly tender, 3 to 5 minutes more.
  3. Stir in cumin, garlic, and spinach and stir everything together until spinach wilts (putting the lid on the pan for a minute will help to speed it along).
  4. Stir in salsa. Taste and season with some salt and pepper.
  5. Use the back of a spoon to create indentations in the shakshuka. Crack eggs directly into the indentations.
  6. Lower heat to low-medium and cover pan with a lid. Cook until whites are set and yolks are done to your liking, ~5 minutes.
  7. Serve shakshuka with avocados and cilantro on top. Enjoy with plantain chips.



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