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Green Shakshuka
with pita bread

Active: 40 Total: 40
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.

Ingredients

Metric
Servings:
4
Green Shakshuka:
  • Zucchini - 1 lb, finely chopped
  • Leeks - 2, chopped
  • Baby spinach - 5 oz, chopped
  • Garlic - 3 cloves, chopped
  • Pita bread - 4 rounds, wedges
  • 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
  • Yogurt, plain or Greek - for serving

Nutrition Facts

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Prep

  1. Zucchini / Leeks / Spinach / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Pita bread - Slice into wedges. (Can be done 1 day ahead)
  3. Avocados / Cilantro - Prep as directed.

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Make

  1. Turn on the oven’s broiler. Spread pita wedges out on a sheet pan and set aside (wait to toast them until right before serving).
  2. 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.)
  3. Stir zucchini into leeks and saute until zucchini is nearly tender, 3 to 5 minutes more.
  4. 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).
  5. Stir in salsa. Taste and season with some salt and pepper.
  6. Use the back of a spoon to create indentations in the shakshuka. Crack eggs directly into the indentations.
  7. 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.
  8. While eggs finish cooking, slide sheet pan with pita under the broiler and toast until lightly crisped, 2 to 4 minutes.
  9. Serve shakshuka with avocados, cilantro, and yogurt on top. Enjoy with pita.

Nutrition Facts

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Reviews

Ratings

Original (38)
Gluten-free (3)
Paleo (3)
Vegetarian (10)

Most Helpful

Delicious and easy. Plan on cooking for eggs for at least 10 minutes unless you want them to be raw.

By: Emily
Posted: Apr 04, 2021
Diet: Paleo
1 Helpful

33 reviews

Added a little bit of queso fresco and some hot sauce.

By: Julie
Posted: Jul 13, 2021
Diet: Vegetarian
0 Helpful

We loved this so much more than we thought we would! Used half as many eggs as called for and felt it was perfect. Did the pita in the air fryer and they were very crisp. Plus, the leftovers for breakfast the next morning were awesome too.

By: Barbie
Posted: Jun 14, 2021
Diet: Original
0 Helpful

This was really good - but the eggs really turned on a dime! Went from very watery looking whites to hard centers really quickly. Would have been better if they were a little runnier.

By: Jennifer
Posted: May 25, 2021
Diet: Original
0 Helpful

When this all came together, I thought to myself, am I really going to like this? Is it going to be flavorful enough? The answer was yes. I can't do eggs so we used silken tofu. Added some extra salsa. So satisfying and delicious! Thank you for this one!

By: Angela
Posted: May 20, 2021
Diet: Original
0 Helpful

Bland. I wish the instructions included seasoning the leeks and zucchini. Maybe that would have helped.

By: Stacey
Posted: May 01, 2021
Diet: Original
0 Helpful

Bright and springy, made for Sunday brunch. Delicious! Will definitely make again.

By: Christine
Posted: Apr 25, 2021
Diet: Gluten-free
0 Helpful