Green Shakshuka Recipe with Spinach and Feta

This spring Green Shakshuka is a vegetable-forward reinterpretation of the classic shakshuka. Bright, herbaceous pea broth, caramelized mushrooms, tender asparagus and leeks cradle gently poached eggs—an ideal, nourishing dish to enjoy with crusty bread for breakfast, brunch, lunch or a light dinner.

Green Shakshuka Eggs

With spring in the air, lighter, fresher meals feel right at home. This Green Shakshuka swaps the usual tomato base for a vibrant green pea broth and highlights seasonal produce—mushrooms for umami depth, leeks for gentle sweetness, asparagus for crunch and bright flavor, and peas for color and body. The eggs are cooked directly in the simmering vegetable broth until the whites are set and the yolks remain jammy. It’s an elegant, satisfying vegetarian recipe that showcases eggs in a fresh way.

Green Shakshuka Ingredients

This version builds flavor through a handful of seasonal vegetables and simple seasonings. Key components are:

• Mushrooms: Use a mix of flavorful varieties—trumpet, shiitake and oyster add rich umami and meaty texture.
• Leeks and Asparagus: Leeks lend a mild, onion-like sweetness; asparagus adds springtime freshness and a pleasant bite.
• Green Peas: Fresh or frozen peas are blended with vegetable broth to create the silky green base for the dish.
• Eggs: Whole eggs are gently poached in the pea broth until the whites are cooked and the yolks are soft.
• Feta and Za’atar (or black pepper): Crumbled feta provides a tangy counterpoint and za’atar adds aromatic complexity; a crack of fresh black pepper works well if za’atar isn’t available.

How To Make Green Shakshuka

1. Caramelize the mushrooms: Heat half the oil in a large skillet over medium heat. Add the mushrooms and a pinch of salt and cook, stirring occasionally, until deeply golden and caramelized.
2. Sauté the leeks and asparagus: Push the mushrooms to the side or remove briefly. Add the remaining oil to the pan, then the white part of the leeks and a little salt. Cook until fragrant, about 2–3 minutes. Add chopped asparagus, stir to combine, cover and steam briefly until tender but still bright, about 4–5 minutes.
3. Make the pea broth: Meanwhile, blanch fresh peas (or use frozen peas as noted below). Blend the peas with vegetable broth and a touch of salt until completely smooth to form a vibrant green broth.
4. Bring it together: Return the mushrooms to the pan, pour in the blended pea broth and simmer gently so the flavors meld and the sauce reduces slightly.
5. Poach the eggs: Make small wells in the mixture and crack eggs into each well, being careful to keep yolks intact. Season the eggs lightly with salt. Cover and cook on medium-low until the whites are set but yolks remain soft, about 5–6 minutes.
6. Finish and serve: Remove from heat, sprinkle with crumbled feta and za’atar or freshly cracked black pepper. Serve immediately with toasted bread or pita to soak up the sauce and runny yolks.

Serving Suggestions

Serve Green Shakshuka hot from the pan with slices of toasted country bread, warm pita or a crusty baguette for dipping into the silky yolks and bright green sauce. A light side salad or quickly dressed greens complements the dish if you want a fuller meal. This recipe works equally well for a relaxed weekend brunch or a quick, nutritious weeknight dinner.

More Spring Recipes

If you like this Green Shakshuka, try other spring-forward dishes that highlight seasonal produce:

• Cranberry chicken salad served on apple slices
• Spring pea soup with fresh herbs
• Asparagus risotto
• Caprese-inspired chicken skillet
• A simple 5-ingredient salmon salad

Green Shakshuka — Recipe

This vegetarian shakshuka serves 3 and yields a bright, vegetable-rich dish that takes about 45 minutes from start to finish.

Yield & Time

• Yield: 3 servings
• Serving size: 2 eggs and about 3/4 cup vegetables per person
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Ingredients

• 1 tablespoon olive oil, divided
• 2 heaping cups mixed mushrooms, chopped (trumpet, shiitake, oyster recommended)
• 1 teaspoon salt, divided
• 1 cup leeks, white part only, chopped (about 3 medium leeks)
• 1 cup asparagus, bottoms trimmed and chopped
• 1 cup peas, blanched (fresh) or frozen
• 1 cup vegetable broth
• 6 eggs
• 3 tablespoons crumbled feta
• Za’atar or freshly cracked black pepper, to finish

Instructions

1. Heat half of the olive oil in a large deep skillet over medium heat. Add the chopped mushrooms and 1/4 teaspoon of the salt. Cook for 7–10 minutes, stirring every couple of minutes, until the mushrooms are golden and caramelized. Remove and set aside.
2. Add the remaining oil to the skillet, then the leeks and another 1/4 teaspoon of salt. Sauté until the leeks are soft and aromatic, about 2–3 minutes.
3. Add the chopped asparagus, stir to combine, cover and allow to steam until tender-crisp, about 4–5 minutes.
4. While the asparagus cooks, combine the peas, vegetable broth and the remaining 1/4 teaspoon salt in a high-speed blender. Blend until completely smooth to make a bright green pea broth.
5. Return the caramelized mushrooms to the pan, pour in the pea broth and stir. Simmer briefly so the sauce reduces slightly and flavors meld.
6. Make six shallow wells in the vegetable mixture and gently crack an egg into each well. Season the eggs lightly with a pinch of salt. Cover the pan and cook on medium-low until the egg whites are set and no longer runny, about 5–6 minutes, keeping the yolks soft.
7. Remove from heat, sprinkle with crumbled feta and a pinch of za’atar or black pepper, and serve immediately with toasted bread for dipping.

Notes

• Super-umami mushrooms like trumpet, shiitake and oyster give the most depth.
• If using frozen peas, you can puree them without pre-blanching; fresh peas should be blanched briefly for the best color and texture.
• Za’atar is optional—freshly ground black pepper makes a fine substitute. Serve with toasted bread or pita.

Nutrition (per serving)

Calories: 291 kcal • Protein: 20 g • Carbohydrates: 16 g • Fat: 16 g • Fiber: 5 g • Cholesterol: 380 mg • Sodium: 724 mg • Sugar: 6 g