Green Shakshuka Eggs

As spring approaches, I crave lighter, fresher meals that celebrate the bounty of the season. Enter this Spring Shakshuka recipe, a vibrant, vegetable-packed variation of the Middle Eastern dish traditionally made with tomatoes and peppers. Now that spring is in the air, using seasonal produce like mushrooms, leeks, asparagus and peas is perfect for this spring recipe. This vegetarian egg dish is a true testament to the versatility of eggs. More baked egg recipes you may love, Spanakopita Baked Eggs and Baked Sweet Potato Egg Cups.

Green Shakshuka Ingredients

The foundation of this Shakshuka dish lies in its selection of seasonal vegetables:

Mushrooms: A mix of umami-rich varieties like trumpet, shiitake, and oyster mushrooms provides a deep, savory base. Leeks and Asparagus: These spring vegetables add a delicate, slightly sweet flavor that brightens the dish. Green Peas: Use fresh or frozen. Once blanched, peas create a smooth texture when blended into the broth. Eggs: The eggs are poached in the vegetables to runny-yolked perfection. Feta and Za’atar: Crumbled feta adds a tangy contrast, while za’atar (or black pepper) lends an aromatic finish.

How To Make Green Shakshuka:

Serving Suggestions

I usually like to have my Shakshuka breakfast with a side of toasted bread or pita, perfect for dipping into the jammy yolks. Whether served at brunch, lunch, or dinner, it promises a satisfying, nutritious meal that brings the essence of spring to your table.

More Spring Recipes:

Enjoy these popular spring recipes:

Cranberry Chicken Salad on Apples Spring Pea Soup with Fresh Herbs Spring Asparagus Risotto Chicken Caprese Skillet 5-Ingredient Salmon Salad Green Shakshuka - 10Green Shakshuka - 98Green Shakshuka - 35Green Shakshuka - 29Green Shakshuka - 54Green Shakshuka - 89Green Shakshuka - 14Green Shakshuka - 89Green Shakshuka - 9