How much do we love this green shakshuka with feta?! So damn much!
It’s packed with vegetables, warm spices, a bit of heat, and is just an all around amazing dish. Enjoy it for breakfast, lunch, dinner, or anything in between, but try it once and we are certain it will become a regular in your weekly rotation.
Here’s why we love this shakshuka with feta:
- Full of vegetables! We love meat as much as anyone, but when we want a satisfying vegetarian meal, shakshuka is often a frontrunner. Use two bunches of Swiss Chard (or half spinach!) and get your veggie fix for the day!
- Amazing Middle Eastern inspired flavor! This shakshuka recipe is seasoned with Aleppo pepper, Za’atar, and ground cumin. It’s warm, nutty, a bit lemony, and a great ode to the Middle Eastern origins of classic shakshuka. (The origins of shakshuka are linked to Israel, North Africa, and more generally, the Middle East.)
- Gently poached eggs! Our favorite part of any shakhuka recipe are the soft cooked eggs. Crack eggs on top of the sautéed greens, then cook in a preheated oven until the whites are just set and the yolks are still runny. Heaven!
- Shakshuka is amazing served with pita or sliced challah! We’re carb lovers, so we rarely say no to pita, but of course you could enjoy this without any bread, making it both vegetarian and gluten-free!
This is honestly the best shakshuka recipe we’ve ever made, and after enjoying this dish in a variety of forms over the last two decades, we don’t say that lightly! You’re going to LOVE it.
Ingredients For Shakshuka With Feta
But first, what is shakshuka? It’s a one skillet recipe consisting of eggs gently poached in a tomato based sauce. Shakshuka begins on a stove top and finishes in an oven.
While a traditional Mediterranean shakshuka is made from a base of tomatoes, we’re using fresh leafy greens to pack this with nutrient-dense vegetables that will not only keep you full and make you feel good, but create the most beautiful, vibrant green hue! This recipe is inspired by the classic NYT shakshuka (theirs is made with tomatoes, not a green shakshuka!) as well as Eden Grinshpan’s version from her book Eating Out Loud.
Here’s what you’ll need to make green shakshuka with feta cheese:
- Extra virgin olive oil
- Vegetables: onion, fennel, jalapeño, garlic
- Spices: cumin, Aleppo pepper, Za’atar
- Swiss chard (can substitute with spinach, kale, or other leafy greens)
- Fresh herbs: cilantro, dill, parsley
- Stock, chicken or vegetable
- Fresh eggs
- Feta cheese
- Kosher salt and black pepper
How Do You Make Shakshuka With Feta?
- Sauté the vegetables. Heat oil in a large skillet, then sauté onion, fennel, jalapeño, and garlic.
- Flavor with spices. Season with Aleppo pepper, Za’atar, and ground cumin.
- Add vegetables. To the pan, add chopped Swiss chard and fresh herbs (cilantro, dill, parsley), then season with Kosher salt and black pepper.
- Pour in stock. Add stock (or water), then cover the pan and allow the greens to cook down for a few minutes.
- Stir in cheese. Add and stir in crumbled feta cheese.
- Add eggs. Make wells for the eggs, then carefully crack one into each. Season the eggs with Kosher salt and pepper.
- Bake the shakshuka. Transfer the skillet to a preheated oven, then bake for 5-7 minutes, or until whites are just set and egg yolks are still runny.
- Finish the shakshuka and serve. Drizzle with tahini (optional, but highly recommend!) and lots of fresh herbs. Serve immediately with pita bread or sliced challah!
Tips For The Best Shakshuka
- Don’t over cook the eggs! Begin checking the eggs after 7 minutes to ensure they are not overcooked. You’re looking for the whites to just be cooked through, while the yolks will remain runny.
- Can’t find Swiss chard? Don’t fret! Use any leafy green. Just remove and discard the stems (or chop them finely so they cook evenly), then chop the leafy greens into small pieces.
- Use fresh herbs! They are so much more vibrant and flavorful than dried herbs! Of course you can and should used dried spices (Aleppo pepper, Za’atar, and cumin), but for herbs, stick with fresh if you can!
- Try to keep the eggs from touching in the pan! It’s easier to portion and serve shakshuka if the eggs are spaced far enough apart that their whites don’t overlap.
- Serve with pita bread, challah, baguette, or other artisanal bread to get every last bite (especially of runny egg yolk!)
Shakshuka is best eaten day of, as the eggs will continue to cook if you reheat them.
However, you shouldn’t be confined to only enjoying shakshouka for breakfast! It makes an absolutely fabulous breakfast-for-dinner situation that the whole fam will enjoy! (Seriously, my daughter loves this!)
Our favorite part of the entire dish — other than the glorious runny yolks, of course — is that drizzle of tahini at the end! It makes this the absolute best green shakshuka we’ve ever had.
Oh my gosh, we seriously cannot wait for you to give this a try! Guessing there won’t be any leftovers, but if you need a hand polishing it off, you know where to find us!
If you make this Shakshuka With Feta, please let us know by leaving a review and rating below!
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For more healthy breakfast recipes, check out the following:
- Butternut squash quiche with goat cheese
- How to create a bagel board
- Turkish eggs (Cilbir)
- Smoked salmon breakfast tacos
- Frittata with chicken chorizo, manchego, and roasted peppers
Green Shakshuka with Feta Recipe
- 2 Tbsp extra virgin olive oil
- 1 medium Vidalia onion diced, about 1 cup
- 1 small fennel diced, about 1 cup
- 3 cloves garlic thinly sliced
- 1 large jalapeño finely diced
- 1 tsp Aleppo pepper
- 1 tsp Za'atar
- 1 tsp ground cumin
- 2 bunches Swiss chard stems removed, discarded, and leaves roughly chopped; see note below
- ¼ cup fresh herbs such as dill, cilantro, and parsley, finely chopped, plus more for serving
- ½ cup low-sodium chicken stock
- 5 oz feta cheese divided
- 5 large eggs room temperature
- 1 ½ tsp Kosher salt divided
- ½ freshly ground black pepper divided
- Tahini for serving
- Flaky sea salt for serving
- Preheat oven to 400 F. Sauté the vegetables. Heat oil in a large skillet, then sauté onion, fennel, jalapeño, and garlic over medium heat for 3-5 minutes.
- Flavor with spices. Season with Aleppo pepper, Za'atar, and cumin. Stir to thoroughly mix.
- Add vegetables. To the pan, add chopped Swiss chard (and spinach, if using) and fresh herbs (cilantro, dill, parsley), then season with 1 tsp Kosher salt and ¼ tsp black pepper.
- Pour in stock. Add stock, then cover the pan and allow the greens to cook down for a few minutes. Stir in crumbled feta cheese.
- Add eggs. Make wells for the eggs, then carefully crack one into each. Season the eggs with remaining Kosher salt and black pepper.
- Bake the shakshuka. Transfer skillet to a preheated oven, then bake for 7-10 minutes, or until whites are just set and egg yolks are still runny. Oven temperatures vary, so begin checking at 7 minutes and increase time as needed.
- Finish the shakshuka and serve. Drizzle with tahini (optional, but highly recommended!) and lots of fresh herbs. Sprinkle a tiny pinch of flaky sea salt on top of each egg, then serve immediately with pita bread or sliced challah!
- Can substitute Swiss chard with 1 bunch Swiss chard and an equal amount of baby spinach. Alternatively, you can use any combination of leafy greens such as kale, dandelion greens, mustard greens, etc.
- Shakshuka is best eaten the day of, or you risk the eggs overcooking as they reheat.
- If you don’t have chicken stock or vegetable stock, substitute with water.