Easy Green Shakshuka with Feta and Herbs That Wows Every Time

Megan

The Guardian of Family Flavors

October 13, 2025

There’s something truly special about waking up to the vibrant, herb-filled aroma of Green Shakshuka simmering on the stove. This twist on the classic North African dish swaps the usual red tomato sauce for a luscious blend of greens and fragrant herbs, creating a fresh, flavorful breakfast or light dinner that feels both comforting and exciting. The creamy feta crumbled on top adds just the right touch of saltiness, making each bite a perfect balance of rich and bright. Whether I’m feeding my family or impressing friends with something a little different, this Green Shakshuka with Feta and Herbs has quickly become my go-to for an easy, crowd-pleasing meal that bursts with color and taste. You’ll love how simple it is to prepare yet how effortlessly elegant it feels at the table.

Why try Green Shakshuka with Feta and Herbs?

Vibrant and fresh: This recipe brightens your plate with a colorful mix of herbs and greens. Effortless elegance: Simple steps deliver a visually stunning dish that feels gourmet. Bold flavors: Creamy feta adds the perfect salty contrast to the herbaceous base. Versatile meal: Ideal for breakfast, lunch, or dinner, pleasing any crowd. Healthful twist: Swapping tomatoes for greens packs in nutrients without sacrificing taste. Fast and friendly: Ready in minutes, it’s a satisfying escape from ordinary meals.

Green Shakshuka with Feta and Herbs Ingredients

For the Green Sauce

Fresh spinach – Use baby spinach for a tender, vibrant base that cooks down quickly.
Fresh kale – Adds hearty texture and earthy flavor to deepen the greens mixture.
Fresh parsley – Brightens the dish with a fresh, peppery note essential to the green sauce.
Fresh cilantro – Offers a citrusy freshness that balances the richness of feta and greens.
Green bell pepper – Provides a mild sweetness and crunch that complements the herbs.
Garlic cloves – Essential for aromatic depth; sauté gently to avoid bitterness.
Onion – Adds subtle sweetness and forms the savory foundation of the sauce.
Olive oil – Use good quality for richness and to carry the vibrant flavors.
Vegetable broth – Keeps the sauce luscious and helps everything meld together smoothly.

For the Shakshuka and Topping

Eggs – Poached gently in the green sauce, they create creamy pockets of warmth and protein.
Feta cheese – Crumbled on top for a salty, tangy kick that’s irresistible.
Fresh dill – Sprinkled last to lift the dish with a fragrant, anise-like aroma.
Fresh mint – Adds a cool, refreshing finish complementing the herbaceous theme.
Salt and pepper – Season to enhance the natural flavors without overpowering the greens.

This list of ingredients sets the stage for a vibrant and nourishing Green Shakshuka with Feta and Herbs that’s as easy to prepare as it is unforgettable.

How to Make Green Shakshuka with Feta and Herbs

Prep veggies: Roughly chop spinach, kale, parsley, cilantro, and bell pepper for even cooking and vibrant texture. This quick 5-minute prep sets the stage for a silky smooth, herbaceous sauce base.
Sauté aromatics: Heat olive oil over medium heat, then cook onion until translucent (3–4 minutes). Add garlic and green pepper, stirring until fragrant and the pepper starts to soften.
Wilt greens: Add chopped spinach, kale, parsley, and cilantro to the pan. Cook about 4 minutes, stirring until the greens wilt, turn bright green, and release their natural juices.
Simmer with broth: Pour in vegetable broth and bring to a gentle simmer. Let it bubble for 5 minutes so flavors meld and the greens become tender.
Blend sauce: Transfer the mixture to a blender and pulse until silky-smooth. Return the sauce to the pan, season with salt and pepper, and adjust thickness with extra broth if needed.
Form wells: Spread the green sauce evenly in a shallow skillet. Use the back of a spoon to create four wells, making perfect nests for poaching each egg gently.
Poach eggs: Crack an egg into each well, then season lightly with salt and pepper. Cover and steam for 5–7 minutes, until egg whites set but yolks stay blissfully runny.
Add feta: Sprinkle crumbled feta over the bubbling sauce and eggs, letting it soften into creamy pockets of tangy flavor that contrast beautifully with the greens.
Garnish herbs: Finish with fresh dill and mint scattered on top, adding an herbal burst that brightens every bite. Serve immediately with warm bread.

Optional: Add a pinch of red pepper flakes or a drizzle of extra virgin olive oil.
Exact quantities are listed in the recipe card below.

What to Serve with Green Shakshuka with Feta and Herbs?

Elevate your meal experience by pairing this herbaceous delight with complementary flavors and textures.

Crispy Pita Chips: The crunchy contrast of pita chips adds a delightful texture, perfect for scooping up that creamy shakshuka.
Herbed Quinoa: Light and fluffy, this nutty side brings a wholesome heartiness, absorbing the delicious green sauce beautifully.
Simple Green Salad: A fresh salad with cucumbers and radishes balances the warm, rich flavors while adding refreshing crunch.
Roasted Sweet Potatoes: Their natural sweetness and caramelized edges add depth, creating a lovely balance to the dish’s brightness.
Light Yogurt Dip: Creamy yogurt with a sprinkle of herbs offers a cooling effect alongside the warm, spicy shakshuka, enhancing the meal.
Mint Lemonade: Refreshing and zesty, this drink complements the earthy greens and herbaceous notes, making each bite and sip more enjoyable.
Baklava for Dessert: The sweetness and flaky texture of this classic dessert provide a delightful finale to your herb-infused meal.
Chickpea Salad: Protein-packed and vibrant, a spiced chickpea salad introduces an extra layer of flavor while remaining light and satisfying.
Grilled Zucchini: Charred and slightly smoky, grilled zucchini adds a lovely depth of flavor while aligning with the dish’s fresh theme.

How to Store and Freeze Green Shakshuka with Feta and Herbs

Fridge: Store leftovers in an airtight container for up to 3 days. Keep the eggs separate if you prefer them runny; reheat each component gently on low heat.

Freezer: For longer storage, freeze the green sauce without the eggs in an airtight container for up to 2 months. When ready to use, thaw in the fridge overnight and reheat on the stove.

Reheating: Reheat gently on the stove, adding a splash of vegetable broth or water to maintain moisture. If reheating eggs, cover them to avoid drying out.

Assembly: For the best experience, prepare the shakshuka fresh but feel free to make ahead the sauce, making your Green Shakshuka with Feta and Herbs quick to finish.

Make Ahead Options

These Green Shakshuka with Feta and Herbs are a fantastic choice for meal prep and can save you valuable time on busy mornings or weeknights! You can make the green sauce up to three days in advance; simply store it in an airtight container in the refrigerator. For the best quality, reheat gently in a pan before adding the eggs. The sauce can also be blended and frozen for up to 2 months—just thaw overnight in the fridge before cooking. When you’re ready to enjoy this dish, poach the eggs directly in the reheated sauce and sprinkle with feta and fresh herbs for a delightful, nourishing meal that tastes just as fresh as when you made it!

Tips for the Best Green Shakshuka with Feta and Herbs

Use fresh herbs: For the most vibrant flavor, always choose fresh parsley, cilantro, dill, and mint—dried won’t give the same brightness.
Gentle egg poaching: Keep the heat medium-low and cover the pan to ensure the eggs cook evenly without rubbery whites or broken yolks.
Blend to a silky texture: Don’t overblend the greens; pulse just enough to preserve a bit of texture and avoid a flat sauce.
Season gradually: Add salt and pepper in stages, tasting as you go to balance the delicate herb flavors without overpowering them.
Balance feta saltiness: Crumble feta last and adjust how much you add depending on your salt preference to keep the dish harmonious.
Serve immediately: This Green Shakshuka with Feta and Herbs tastes best fresh, so serve right away with warm bread for dipping.

Green Shakshuka with Feta Variations

Customize your Green Shakshuka with Feta and Herbs to create delightful new experiences that awaken your senses.

Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to amp up the heat. It will create a beautiful contrast with the creamy feta.
Nutty Flavor: Incorporate toasted pine nuts or walnuts for a lovely crunch that complements the dish while adding healthy fats.
Cheesy Twist: Swap feta for crumbled goat cheese or a sharp cheddar; each choice will impart a unique zing that takes the dish to another level.
Herb Explosion: Experiment by adding fresh thyme or basil for an aromatic twist. A hint of lemon zest will brighten everything beautifully.
Dairy-Free: Use a plant-based feta or nutritional yeast instead, ensuring everyone at the table gets to enjoy this fantastic dish guilt-free.
Veggie Boost: Toss in chopped zucchini or mushrooms during the sautéing phase; they’ll create a heartier meal filled with various flavors and textures.
Grain Pairing: Serve with a side of quinoa or farro for a nutritious grain that adds chewiness and boosts the meal’s heartiness.
Breakfast Stack: Layer the shakshuka on avocado toast or whole-grain bread, creating an elegant open-faced sandwich that’s perfect for brunch.

Green Shakshuka with Feta and Herbs Recipe FAQs

How do I know if the greens are fresh enough for the Green Shakshuka with Feta and Herbs?
Look for vibrant, crisp leaves without dark spots or wilting. Baby spinach should be tender and bright green, while kale leaves are firm and free from yellowing edges. Fresh herbs like parsley, cilantro, dill, and mint should smell fragrant and look lively; no limp or brown leaves.

Can I store leftover Green Shakshuka with Feta and Herbs, and for how long?
Absolutely! Store your leftovers in an airtight container in the fridge for up to 3 to 4 days. If possible, keep the eggs separate to maintain their texture. When reheating, warm gently on low heat to preserve the delicate flavors and avoid rubbery eggs.

Is it possible to freeze this Green Shakshuka with Feta and Herbs? How should I do it?
Yes, you can freeze the green sauce on its own, but I recommend freezing it without the eggs to maintain the best texture. Here’s how:

Let the green sauce cool completely after blending.
Transfer it into a freezer-safe airtight container or heavy-duty freezer bag, leaving some space for expansion.
Label with the date and freeze for up to 2 months.
To thaw, place the container in the fridge overnight.
Reheat gently on the stove with a splash of vegetable broth to loosen it up, then poach fresh eggs before serving.

My eggs sometimes turn rubbery when making shakshuka. How can I fix that?
This is a common challenge! Keep the heat at medium-low and cover your skillet so the eggs steam gently instead of frying hard. Aim to cook the eggs for about 5 to 7 minutes—long enough for whites to set but still leaving yolks delightfully runny. Patience here is key for creamy, luscious eggs every time.

Is Green Shakshuka with Feta and Herbs safe for pets or those with allergies?
While this dish is packed with wholesome veggies and herbs, feta cheese contains dairy, which some pets and people may be sensitive to—so no sharing with your furry friends! If you have a dairy allergy or lactose intolerance, try substituting with a plant-based cheese or simply omit the feta and boost flavor with extra herbs and a squeeze of lemon.