Green Shakshuka
a simple weeknight or even weekend brunch recipe for when you’re craving eggs
I have a love–hate relationship with eggs.
Uncooked egg whites give me the heebie-jeebies. A runny yolk adds an almost unreplicable richness to any dish. Burnt scrambled eggs make me want to vomit. But my dad’s herb-and-cream-cheese scrambled eggs? I crave them every time I visit my parents.
Make it make sense.
One egg dish that always turns out right, though? Shakshuka.
Traditionally a dish of North African origin, likely Tunisia, shakshuka is built on a base of peppers, tomatoes, and onions, with eggs cooked directly in the simmering stew. As it spread through the Mediterranean and the Middle East, the recipe evolved, picking up new spices, variations, and personalities along the way.
Today’s version takes a slight detour: green shakshuka.
Instead of tomatoes, we’re leaning into green peppers, zucchini, onions, and leafy greens, all cooked down in one pan before nestling the eggs right into the mix. It’s finished with cheese, cilantro, lime, avocado, and hot red chiles — and yes, the toppings are non-negotiable.
It’s great on its own, but I served mine with crispy tortillas and oven-fried smashed potatoes. The recipe is forgiving, so swap in whatever vegetables you have on hand. Just don’t skimp on the cheese. Ever.
