Go Back

Green Shakshuka Stonesoup

Green shakshuka is a vibrant, plant-based breakfast inspired by the Mediterranean and Middle Eastern cuisines. This dish features a blend of fresh greens, herbs, and spices, cooked in a savory base that brings together the richness of the Mediterranean diet. It’s packed with essential vitamins, minerals, and antioxidants, making it a healthy and flavorful way to start your day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Cuisine Mediterranean, Vegan
Servings 4
Calories 250 kcal

Equipment

  • Cast-iron skillet or deep, heavy-bottomed pan
  • Sharp chef’s knife
  • Wooden spoon or silicone spatula
  • Ladle for serving
  • Vegetable peeler (for slicing veggies evenly)

Ingredients
  

  • 1 onion diced
  • 3 garlic cloves minced
  • 2 cups fresh spinach chopped
  • 2 cups kale chopped
  • 1 zucchini sliced
  • 1 eggplant optional, cubed
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional
  • 1/2 cup coconut milk or Greek yogurt for creaminess
  • 2 tablespoons extra virgin olive oil
  • 4 large eggs optional, for poaching
  • Fresh herbs parsley, cilantro, dill for garnish
  • 1 lemon for juice and garnish
  • Salt and pepper to taste

Instructions
 

  • Prepare Vegetables: Wash and dry all vegetables. Chop the onion, zucchini, and any other vegetables, and tear the herbs into rough pieces.
  • Cook Base: Heat olive oil in a large skillet over medium heat. Add the diced onions and garlic and sauté until softened, about 5 minutes.
  • Add Greens and Vegetables: Add spinach, kale, zucchini, and eggplant to the skillet. Stir to combine and cook until vegetables are tender.
  • Season: Add cumin, paprika, cayenne pepper, and salt and pepper. Stir to evenly distribute the spices.
  • Add Creaminess: Pour in the coconut milk or Greek yogurt, mixing to combine. Allow the mixture to simmer for a few minutes to thicken.
  • Make Wells for Eggs: If using eggs, create small wells in the vegetables and crack eggs into each well. Cover and cook until eggs are done to your liking (about 5-7 minutes).
  • Garnish: Finish with fresh herbs, a squeeze of lemon juice, and a drizzle of olive oil.
  • Serve: Ladle the shakshuka into bowls and serve warm with your choice of bread.

Notes

For a vegan version, replace eggs with tofu or chickpeas for added protein and texture.
You can adjust the seasonings based on your taste preferences, adding more heat with cayenne or a different blend of spices like za'atar for variety.
If you prefer a thicker consistency, cook the shakshuka longer to reduce the liquid.
This dish pairs well with crusty artisanal bread or pita for dipping.