Easy Green Shakshuka with Harissa and Spinach
Want to add more greens to your diet? No problem! This Green Shakshuka has the perfect balance of harissa spice and nutrient-rich spinach. This versatile Green Shakshuka recipe can be enjoyed for breakfast, lunch, or dinner, making it an ideal complete meal for any time of day.
I was introduced to traditional Shakshuka over a decade ago while in New York City—every healthy restaurant there offers Shakshuka on its breakfast menu. Then, my dear friend from Israel showed me how to prepare it traditionally. You can find more on this Shakshuka recipe here. And now I make Shakshuka at least once a week since my husband loves it very much.
Shakshuka, a beloved dish from North Africa, has become a staple in Middle Eastern cuisine and entered international kitchens. While the classic version typically features tomatoes, tomato sauce, and bell peppers, this green version introduces an innovative twist by incorporating spinach and Harissa, infusing the dish with a refreshing greenish hue and a bit of heat.
Whatever your reasons are – whether you are a vegetarian or simply looking to incorporate more plant-based dishes into your diet, Green Shakshuka with Harissa and Spinach is a must-try recipe that will leave you satisfied and nourished. Packed with essential nutrients, bursting with flavors, and versatile in its serving options, this vegetarian alternative is perfect for those seeking a wholesome and flavorful meal.
Health Benefits and Nutritional Value of Green Shakshuka
Green Shakshuka with Harissa and Spinach is a powerhouse of nutrients.
- Spinach, the main ingredient, is rich in vitamins A, C, and K, iron, and calcium. These nutrients contribute to healthy bones, improved immune function, and overall well-being.
- The herbs and spices used in the dish, such as coriander and cumin, provide antioxidants and anti-inflammatory properties.
- And, of course, the eggs! From providing high-quality protein to promoting brain function and heart health, eggs are often called nature’s perfect food.
- It is well worth mentioning that using fresh vegetables is the best! Clean them under running water, cut them, and cook them immediately for the most nutritional benefits. Fresh vegetables generally have higher nutrient content than frozen or canned counterparts (plus, using veggies in a can is not a very good idea, see here why). Nutrients such as vitamins, minerals, and antioxidants can degrade over time or during processing, so using fresh vegetables helps retain their nutritional value.
Why You’ll Love This Recipe
Green Shakshuka with Harissa and Spinach is a variation of the traditional Shakshuka dish, which typically includes eggs cooked in a tomato-based sauce. This version replaces the tomato sauce with a vibrant green mixture of spinach and spices. Adding harissa, a spicy chili paste, adds a kick of heat and depth of flavor to the dish. This vegetarian alternative caters to those who avoid meat and provides a unique twist to the classic recipe. Here are the reasons why you’ll like this recipe:
- It gives a flavorful combination – spinach, harissa, and spices create flavor in every bite. The earthiness of spinach, the spiciness of harissa, and the aromatic herbs like coriander and cumin blend harmoniously to create a unique and satisfying taste. This dish is a perfect example of how vegetarian meals can be both nutritious and delicious.
- It is versatile – it can be served as a hearty breakfast, a light lunch, or even a filling dinner. Adding eggs provides a good source of protein, making it a well-rounded meal. Moreover, the dish can be customized by adding different vegetables like green bell peppers or mushrooms and different greens such as bunches of Swiss chard, collard greens, and fresh kale, enhancing its versatility.
Ingredients Needed for Green Shakshuka with Harissa and Spinach
This recipe is designed for servings of two people.
- 2 tablespoons olive oil – you can substitute for avocado or vegetable oil. Extra virgin olive oil is traditionally used in Middle Eastern cuisine, which goes best in classic shakshuka.
- 1 small onion, finely chopped – instead of onion, you can use leeks, just like in my Shakshuka with Leeks recipe, and you can also add some green onions.
- 1 bell pepper – I used red peppers, but you can also use green peppers.
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 cups fresh spinach, chopped
- 4 large eggs
- 2 tbsp Harissa sauce – I used store-bought Harissa sauce in this recipe. It is always better to use homemade Harissa, but I found the best alternative in Whole Foods. I used the mild one, but you can also get the spicy version of Harissa.
- Feta cheese, crumbled (optional)
- Freshly chopped parsley, for garnish
- Red pepper flakes, optional for additional heat
- You can also use other fresh herbs, like fresh cilantro
Step-by-Step Cooking Instructions
- Heat oil in a large skillet or cast iron on a stove top over medium heat to medium-high heat. Add the onion and sauté until softened, about 5 minutes.
- Add the bell pepper and cook for another 3-4 minutes, until the peppers are slightly softened.
- Stir in the cumin, coriander, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
- Add 1-2 tbsp Harissa sauce.
- Add the chopped spinach to the skillet. Stir well to combine and cook until the spinach has wilted, about 2-3 minutes.
- Make four little wells in the mixture and crack an egg into each well on a bed of greens. Lower to medium-low heat, cover the skillet for 5-7 minutes until the eggs are cooked to your desired doneness.
- Once the shakshuka is ready, drizzle the harissa sauce over the top. Sprinkle crumbled feta cheese or goat cheese (if using) and garnish with freshly chopped parsley.
- Serve the herby green shakshuka with crusty bread or pita bread for dipping and avocado slices on the side. Here is the recipe for Simple Homemade Whole-Wheat Olive Bread.
Harissa sauce is a spicy and flavorful condiment originating from North African cuisine, particularly Tunisia. It is known for its rich and complex flavor profile, combining spicy, smoky, and slightly tangy elements. Harissa is typically made from a blend of hot chili peppers (such as red or serrano peppers), garlic, olive oil, spices (like cumin, coriander, and caraway), and sometimes other ingredients like roasted red peppers, tomatoes, or lemon juice. It’s worth noting that the level of spiciness can vary depending on the type and quantity of chili peppers used, so harissa can range from mildly hot to highly fiery. The popularity of harissa has grown beyond North African cuisine and is now enjoyed in many parts of the world as a way to add depth and heat to various dishes.
Traditionally, shakshuka is served with crusty bread or pita. The bread is used to scoop up the flavorful tomato or greens mixture and eggs, making it a popular and satisfying combination. Some people also enjoy serving shakshuka with other side dishes like hummus, labneh (strained yogurt), or a simple salad to complement the flavors and add variety to the meal.
There’s no strict rule for when to enjoy Shakshuka 😏😊. If you crave its rich and spicy flavors, feel free to indulge in it at any time of the day. Shakshuka is often associated with breakfast routine or brunch because of its hearty and flavorful nature. It’s a great way to start your day with a protein-packed healthy meal that provides sustained energy. While less traditional, shakshuka can certainly be enjoyed for dinner. It’s a comforting and flavorful dish that can be a nice departure from your usual dinner options.
If you like this recipe, here are some other great options to try:
- Healthy Frittata in Air Fryer (Easy Recipe)
- Shakshuka with Pasta Sauce and Leeks
- Cheesy Scrambled Eggs (with Feta)
- Easy Poached Eggs with Sliced Avocado on Toast
- Easy and Healthy Avocado Toast with Tomatoes
Green Shakshuka with Harissa and Spinach
Ingredients
- 2 tbsp olive oil extra virgin
- 1 onion small, chopped
- 1 bell pepper chopped
- 2 tbsp harissa sauce
- 1 tsp cumin ground
- 1 tsp coriander ground
- 1/2 tsp paprika
- salt and pepper to taste
- 2 cups spinach fresh, chopped
- 4 eggs
- For optional ingredients, please take a look at the post.
Instructions
- Heat oil in a large skillet or cast iron on a stove top over medium heat to medium-high heat. Add the onion and sauté until softened, about 5 minutes.
- Add the bell pepper and cook for another 3-4 minutes, until the peppers are slightly softened.
- Stir in the cumin, coriander, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
- Add 1-2 tbsp Harissa sauce.
- Add the chopped spinach to the skillet. Stir well to combine and cook until the spinach has wilted, about 2-3 minutes.
- Make four little wells in the mixture and crack an egg into each well on a bed of greens. Lower to medium-low heat, cover the skillet for 5-7 minutes until the eggs are cooked to your desired doneness.
- Once the shakshuka is ready, drizzle the harissa sauce over the top. Sprinkle crumbled feta cheese or goat cheese (if using) and garnish with freshly chopped parsley.
- Serve the herby green shakshuka with crusty bread or pita bread for dipping and avocado slices on the side. Here is the recipe for Simple Homemade Whole-Wheat Olive Bread.
Video
Notes
- The nutrition information provided is an estimate. It will vary based on the specific ingredients used.
- Olive oil – you can substitute for avocado or vegetable oil. Extra virgin olive oil is traditionally used in Middle Eastern cuisine, which goes best in classic shakshuka.
- Onion – instead of onion, you can use leeks, just like in my Shakshuka with Leeks recipe, and you can also add some green onions.
- Bell pepper – I used red peppers, but you can also use green peppers.
- Harissa sauce – I used store-bought Harissa sauce in this recipe. It is always better to use homemade Harissa, but I found the best alternative in Whole Foods. I used the mild one, but you can also get the spicy version of Harissa.
- For more info, please refer to the blog post.
