Let’s gather around the table, pull up an extra chair, break apart some crusty bread, and pour an extra cup of coffee, shall we? Because this green shakshuka is perfect to enjoy with friends and family, and it’s one of our favorite vegetarian breakfast recipes.
This breakfast recipe combines so many bold, spicy, complex flavors that are balanced with creamy egg yolks and hearty kale. Not unlike my vegetarian breakfast burritos, it has a perfect symphony of flavors.
But this version is not quite like its tomato counterpart. This green shakshuka is more textured and less saucy. Although, you’ll still want bread to serve alongside it to soak up the goodness.
In addition to artichoke hearts and kale, leeks are joining forces and taking this breakfast shakshuka to the next level. If you haven’t worked with leeks as an ingredient before, I have gathered my best tips for cooking with leeks in order to help you navigate this vegetable.
What is Shakshuka?
Shakshuka is popular in North Africa and Isreal. A most basic way to describe it is this: eggs poached in a spicy tomato stew with peppers and any other veggies of choice. Simple enough sounding, right? It is, but the flavors are intense, deep, and spicy!
But wait, where are the tomatoes in this version, you ask? They’re not there. This recipe is a “green” version of shakshuka and is loosely inspired by traditional shakshuka. In this recipe, the eggs rest in a chunky mixture, not a tomato stew. And since the name of the dish roughly translates to ‘all mixed up’, it feels fitting.
I developed this recipe with the authentic version in mind, but took the road less traveled and created an artichoke shakshuka that felt like spring to me. I hope you love this version as much as I do!
When I worked to develop this breakfast shakshuka, I was definitely in a phase where I wanted to combine artichoke, kale, and leeks in as many recipes as possible. A hyper fixation? Maybe. But for good reason, because the trifecta delivers incredible flavor (be sure to try artichoke kale dip from this season, too!).
Here are a few notes about those star ingredients, and a few more to highlight. Please be sure to see the full recipe card below for all the details.
- Leeks: from the same family as onions and garlic, leeks are a root vegetable that has a mild onion flavor. They add a lot of depth of flavor to recipes.
- Garlic & Yellow Onion: are also added to add depth of flavor, and they help the leek shine!
- Artichoke Hearts: grab a can of artichoke hearts to keep this recipe easy. They will get chopped up for this recipe, so you can buy whole, halved, or quartered.
- Kale: basic green curly kale will work for this recipe, but I’ve also used dino kale and Tuscan kale, which is a more tender variety. If you prefer, substitute baby spinach instead.
- Cilantro: adds the perfect freshness and a little uniqueness to the dish, but if you’re not a fan, simply omit or substitute with another herb like parsley or even basil.
- Feta Cheese: crumbled feta tops the finished dish for a salty, tangy, cool addition.
- Spices: a mixture of fresh serrano pepper along with dried spices – paprika, cumin, red pepper flakes, and black pepper – adds a nice well round spice and kick to this dish.
How to Make Artichoke Shakshuka
Ok friend, this recipe is really easy to make, and it really just requires one skillet!
Saute the Veggies
Melt some butter in the skillet (or use olive oil if you prefer). You’ll need to use an oven-safe pan, like this 10-inch cast iron skillet.
Saute the sliced leeks, onion, and pepper until slightly tender. Then add garlic and the spices, allowing their flavor to develop in the heat. It will start to smell real good!
Remember to add pinches of salt throughout the cooking process, too, to layer in flavor. Add in the kale to wilt, then add the artichokes and stir in the cilantro last so it doesn’t cook too much.
Add the Eggs
For the eggs to cook in the veggie mixture, you’ll first need to create little “wells” in the artichoke and kale to hold the eggs.
I recommend using a glass or a measuring cup to create the divots. Gently press it down, but not so much that you see the bottom of the skillet. The vegetables should nestle around the egg. If you have a larger skillet or more room, and you’d like to cook more eggs, you can fit up to 6 eggs in the pan.
With the divots created, gently break an egg into each “hole”. If you’re worried about cracking the egg directly into the pan, add it to a small bowl and transfer it to the skillet. Give the eggs a little sprinkle of salt, and pepper if you’d like, to ensure they’re seasoned.
Bake the Shakshuka
The final step of the process is to bake the entire skillet so the eggs cook through and the flavors of the veggies meld together.
Cover the skillet with aluminum foil and bake for around 8-12 minutes until the egg whites are cooked through and the yolk is done to your desired amount. If you prefer it firmer, you will need to cook it longer.
Once the eggs are ready, it’s time to serve!
Before we even talk about what you should serve with this kale and eggs recipe, I have a few notes on serving the dish itself.
You’ll want to garnish the shakshuka with additional fresh cilantro, and the final touch is to crumble feta across the top – and be sure to measure that with your heart. I also like to garnish with sliced green onion if I have it, and microgreens for added freshness.
Sides to Serve
It’s *highly* recommended you serve shakshuka with some good crusty bread or tender and soft flatbread. The egg yolk creates a creamy consistency with each serving, and the bread helps to sop it up and is a vehicle for getting more goodness. If you’re gluten-free, try serving it with Socca.
To serve it as part of a whole brunch spread, I like to stay with similar flavor profiles and enjoy it with roasted garlic hummus (perfect if you serve pita bread alongside it), crispy roasted potatoes, or even whipped feta as a garnish, or dip on the side.
For something more substantial, pair it with grilled halloumi cheese. Or enjoy more greens with a fresh side salad or roasted broccolini.
If you have leftovers, you can easily store them and enjoy next day – yes, even the eggs (just like with our potato egg casserole)! Place individual portions in airtight containers and store them in the fridge. To reheat, use the microwave or oven to warm until hot.
Leftover eggs should be eaten within 3 days if stored properly. If you just have leftover veggies, they will last 4-5 days stored properly and can be enjoyed in a variety of ways.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Green Shakshuka with Kale, Leeks, Artichokes, & Feta
- 2 Tablespoon unsalted butter
- 2 medium (175 g) leeks, cleaned and white/light green parts quartered*
- ½ cup (64 g) yellow onion, diced
- 1 Tablespoon (9 g) serrano pepper, seeds removed, finely diced
- 4 garlic cloves, finely chopped
- Salt, to taste
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ⅛ teaspoon red pepper flakes, or to taste
- Black pepper, to taste
- 3 cups (82 g) kale, finely chopped
- 14 ounce- can (230 g) artichoke hearts, chopped
- ⅓ cup (10 g) cilantro, chopped
- 4 eggs
- ⅓ cup crumbled feta cheese
- Optional Green Onion, sliced, for garnish
- Optional Microgreens, for garnish
- Preheat oven to 350°F. Heat an oven-safe skillet over medium heat. Add butter and let melt. When it bubbles a bit, add leeks, onion, and serrano pepper. Let cook for 4-5 minutes until tender.2 Tablespoon unsalted butter, 2 medium leeks, ½ cup yellow onion, 1 Tablespoon serrano pepper
- Add garlic and spices; stir to coat. Add pinches of salt throughout the cooking process to layer in the flavor. Cook for 1-2 minutes, then add the kale and wilt for 30 seconds to a minute.4 garlic cloves, Salt, 1 teaspoon paprika, ½ teaspoon ground cumin, ⅛ teaspoon red pepper flakes, Black pepper, 3 cups kale
- Stir in the artichoke hearts, and add the cilantro.14 ounce- can artichoke hearts, ⅓ cup cilantro
- Using a spoon or measuring cup, create 4 small wells in the veggie mixture, to put the eggs into. Crack an egg directly into a well, or crack it into a small bowl and transfer one-by-one into each well. You can likely add up to 6 eggs, depending on your pan.4 eggs
- Cover the skillet with foil and bake for 8-12 minutes, until egg whites are set. Once cooked as desired, top with feta crumbles and garnish with additional cilantro, green onions, or microgreens. Serve with bread for best results.⅓ cup crumbled feta cheese
- To cut the leeks: trim off the root end and top stems (where the white turns dark green). Cut lengthwise and lay on flat side. Cut lengthwise again and then dice. Clean properly by placing cut pieces in a bowl of water and stir around to remove any dirt and sand. Drain and rinse.