Green Shakshuka
Oct 12, 2019, Updated Mar 19, 2025
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Shakshuka is a classic dish recognizable by the poached eggs in a rich, flavorful tomato sauce. This version packs a nutrient-dense combination of green vegetables – brussels sprouts, zucchini, green bell pepper and fire roasted green tomatoes – to create a bubbly base for the eggs to live.
Green Shakshuka Inspiration
Inspired by canned green tomatoes I saw at the grocery store, this version still has a smoky, tangy depth of flavor while also ramping up the amount of green vegetables you’re getting in your diet. It’s a Whole30-compatible breakfast, brunch or dinner that is rich and filling, not to mention full of vitamins, fiber and healthy fats to keep you energized.
Why You’ll Love This Green Shakshuka
- Nutrient-Dense: Brussels sprouts are high in fiber and vitamin C, zucchini offers hydration and antioxidants, and mushrooms provide rich, earthy flavor. Eggs give you a dose of protein and healthy fats to keep you satisfied throughout the day.
- Rich in Flavor: The fire roasted green tomatoes bring a smoky taste that pairs perfectly with the earthy mushrooms and bright vegetables.
- Simple & Versatile: This dish is easy to prepare, and you can switch up the vegetables depending on what you have in your kitchen. Add spinach, kale or asparagus to make it your own.
Serving Suggestions
Green shakshuka is a well-rounded meal on its own, but you can pair it with a loaf of crusty bread or sliced pita if you’re not doing a Whole30. Add even more veggie goodness by spooning it atop a bed of riced cauliflower.
You also can add extra eggs to the dish to stretch it to 6 servings. Make more wells for the cracked eggs by using the bottom of a measuring cup or a drinking glass.
About the Pan
Green shakshuka cooks perfectly in the Staub Heritage All-Day Pan with Domed Glass Lid. It’s a 3.5-quart enamel cast iron pan that allows for even heat distribution and retention, making it ideal for this recipe.
This is one of my everyday pans, as it works for every recipe that needs to sauté and simmer. Plus, I think it’s a stunning piece to serve directly from when I’m having guests over for dinner.
Green Shakshuka
Ingredients
- 1 small white onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 pint shiitake mushrooms, sliced
- 12 ounces brussels sprouts, shredded
- 2 small zucchini, grated
- 1 tablespoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 14.5- ounce cans fire roasted green tomatoes
- 2 tablespoons olive oil
- 4 eggs*
- Fresh parsley for garnish, optional
Instructions
- Preheat oven to 375 degrees F. Prepare vegetables as noted in ingredient list.
- Heat a 3.5-quart pan or large skillet over medium-high heat. Add 2 tablespoons olive oil. Once heated, add in diced white onion and green bell pepper. Cook for 5 minutes, until onion is translucent. Add in minced garlic and stir to combine.
- Reduce heat to medium and add in chopped mushrooms, cumin, salt and pepper. Cook for another 2 to 3 minutes, then add in shredded brussels sprouts and grated zucchini.
- Stir everything together and cook for an additional 7 to 10 minutes. Add in 2 cans of fire roasted green tomatoes and bring to a simmer.
- Once simmering remove from heat and use the back of a wooden spoon to even out the vegetable mixture. Use the bottom of a glass or metal measuring cup to create 4 wells. Crack an egg into each well and place on the middle rack of preheated oven.
- Bake for 13 to 15 minutes, or until the egg whites are fully set and the yolks are still runny. Garnish with fresh chopped parsley (optional) and serve.
Notes
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