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Green Shakshuka (Vegetarian, Gluten, Grain Free & Low Carb)

This green Shakshouka is a fresh and light version of the classic tomato based one.
Course Lunch, Main Course
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1


  • 0,5 Yellow onion finely diced
  • 1 Garlic clove minced
  • 1 stem Spring onion (both white and green part) sliced
  • A hand full of Spinach
  • Two hands full of Mixed green leafs
  • 1 stem Green kale stem removed and divided into smaller pieces
  • 0,5 Green bell pepper diced
  • 0,5-1 Green chili sliced
  • 1 Lemon juiced
  • 2 Eggs
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 tsp Oregano
  • 1-2 tsp Harissa (depending on how spicy you like it)
  • 1/4 package Feta cheese clumbled
  • 4-5 Sugar snaps divided in half lenghtwise
  • Some Cilantro (to taste)
  • Some Parsley (to taste)
  • Some Mint (to taste) optional
  • A hand full of Pea sporuts
  • Sea salt (to taste)
  • Pepper (to taste)


  • Preheat a pan over medium heat with some olive oil
  • Add the onion and let it fry for a few minutes
  • Add the garlic and fry for another 2 minutes
  • Now add the kale, spinch, green leafs, bell peppers and chili and let i fry for a few minutes
  • Next add the cumin, paprika, oregano, harissa, spring onion, salt and pepper and stir everything together
  • Add the lemon juice and make sure it covers all veggies
  • Make two nests and put the eggs in them, fry for 5 minutes
  • Take pan off the stove and top with cilantro, parsley, mint, feta cheese, sugar snaps and pea sprouts