This Spring Shakshuka is bright, fresh, and green!

Spring Green Shakshuka

  • Author: Tiffany
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


This Spring Green Shakshuka is full of fresh produce, greens, and a bit of heat! This recipe is from my cookbook The Modern Cast Iron Cookbook.



  • 2 tablespoons olive oil
  • 1 leek, white and light green part only, halved lengthwise and thinly sliced
  • 2 cloves garlic, minced
  • 1 cup chopped asparagus
  • 1 jalapeno pepper, thinly sliced
  • 1 zucchini, sliced
  • 2 cups chopped kale leaves
  • ½ teaspoon ground coriander
  • ½ teaspoon cumin
  • ¼ teaspoon Aleppo pepper
  • ¼ cup vegetable stock
  • 1 cup peas
  • 2 cups baby spinach
  • 6 eggs
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh dill
  • 4 radishes, thinly sliced
  • ½ cup fresh arugula
  • Salt and pepper, to taste


  1. Heat the olive oil in a preheated 12” skillet and add in the sliced leek. Cook the leek until softened and translucent, and stir in the garlic.
  2. Add in the jalapeno pepper, asparagus, zucchini, and kale. Cook the vegetables until crisp-tender. Season with salt and pepper to taste.
  3. Stir in the coriander, cumin, and Aleppo pepper. Add in the stock, peas, and baby spinach. Cook until all of the vegetables are tender but still very green.
  4. Make six indents in the vegetable mixture for the eggs. Crack an egg into each indent and season with salt and pepper. Cover the skillet and cook until the egg whites are set but the yolks are soft, about 6 minutes.
  5. Turn off the heat and stir in the fresh herbs. Top the shakshuka with the sliced radish and fresh arugula.


  • Serving Size: 1 serving
  • Calories: 166
  • Sugar: 3.6g
  • Sodium: 126mg
  • Fat: 9.6g
  • Saturated Fat: 2.2g
  • Carbohydrates: 12.9g
  • Fiber: 3.7g
  • Protein: 9.7g
  • Cholesterol: 164mg