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Green Shakshuka with Pesto Eggs and Feta

Herby green shakshuka with pesto eggs and feta is a healthy and flavor packed breakfast and brunch dish. Serve it with some crusty bread for a full meal. This shakshuka recipe is so easy to make, it is done in less than 20 minutes!

 

Cast iron skillet with green spinach bed and four sunny-side-up eggs.

 

All the herbs you want, creating a wonderful aroma, as they blend with savory garlic and onion. This is an easy way of eating a lot of spinach, and then I mean A LOT. It’s amazing how it wilts, but wilted kale could be used too. Although I would reduce the amount as it doesn’t wilt as much.

 

In addition to this, using pesto, you don’t even have to rummage through your spice rack, it’s so flavorful on its own! Easy should NOT come before flavor, so do not worry about this lacking in flavor, it absolutely does not. It is ultra herbalicious, both from the fresh herbs but also the pesto. I love it.

 

If you want more fresh green dishes, I also recommend trying this lovely peach salad or halloumi quinoa salad. Healthy, fresh and flavorful. Or this Middle Eastern feta grilled sandwich for another breakfast option! And if you have any leftover pesto, use it in this chicken pesto pasta.

 

Four sunny-side-up eggs in a bed of greens in a skillet.

 

So what exactly is shakshuka?

 

Shakshuka is originally a Tunisian dish that is made with eggs in a warmly spiced tomato sauce. Shakshuka (or shakshouka) actually means “shaken”, which can be because of how you mix things up in the pan. It is very popular in the Middle East and especially in Israel. It is made in one pan, and the sauce itself can also be made in advance, making it a quick and easy breakfast or brunch dish.

 

However, I actually think the best shakshuka recipe is a green shakshuka. 

 

Skillet seen from a distance, with four eggs on top spinach and herbs.

 

Green shakshuka may not be a traditional Tunisian dish, but it is such a fantastic way to use up tons of spinach or kale and herbs. Tons of herbs. And if you know me, you know I love my herbs. If you need other ideas for your herbs you could also try this herby roasted tomato soup, tarragon and basil scalloped potatoes or this harissa chicken with herby couscous

 

TikTok pesto eggs

 

I’m apparently too old to be on TikTok, but some friends told me on Instagram about these viral pesto eggs on TikTok. I was just going to say I don’t cave in to viral food trends, but then my dalgona coffee came to mind, which I even made into a Christmassy eggnog dalgona as well… So forget I said that, I completely cave in to food trends.

 

So yeah, the feta cheese with tomato and pasta dish that went viral, never spoke to me. I thought it sounded bland and boring, and so I never tried it. However, pesto eggs are a whole different thing. They immediately sounded like my thing. I was going to make green shakshuka one day and thought to myself – why not give pesto eggs a go at the same time?

 

You will not be sorry. 

 

Serving suggestion for shakshuka, with half a ciabatta and Bosnian coffee on the side.

 

You can use homemade or store bought pesto. I only have a recipe for red pesto, so I used a store bought one this time. Yes I know, I’m supposed to make things from scratch, but sometimes you want things to move fast, right? And definitely use as much or as little pesto as you want, don’t feel you need to follow my measurements, they are just as a guide.

 

Ingredients

 

Ingredients in this green shakshuka include:

 

  • Garlic: Why NOT use garlic? Garlic makes anything savory taste even more savory and yummy.
  • Yellow onion: I could say the same here. I love how the onion enhances all the other flavors in the dish.
  • Zucchini: You don’t have to use zucchini, but it is a beautiful summer vegetable that is flavorful and a gorgeous color that works well with green shakshukas!
  • Spinach: You can use kale or a combination of spinach and kale if you wish, but I think spinach is softer and milder, which gives room for the other ingredients in this dish to also show their magic. 
  • Herbs: Any herbs are good herbs when it comes to shakshuka. I have literally used 11 different herbs* in this dish, but you use whatever you have on hand. If you can only have one, I would recommend parsley. 
  • Pesto: As I mentioned, you can use both homemade or store bought pesto, but make sure you use one you really like. And if you don’t like pesto? Simply forget I mentioned anything about pesto and leave it out.  
  • Eggs: Can’t have shakshuka without eggs! That’s what is transforming this from a side dish to a brunch and breakfast dish. 
  • Feta cheese: I love my shakshuka with feta! That salty, creamy cheese works beautifully with all the spinach and herbs. 
  • Pine nuts: Also a fantastic combination with pesto and herbs and I always pair them together. However, you can use any other nuts if you don’t have pine nuts or want to use cheaper ones. 

 

All of these have various health benefits and nutrients and including them all will leave you with a well balanced dish, that not only tastes amazing, but is pretty amazing for you body as well.

 

Steps to make the bed of spinach.

 

Make it extra herby

 

* If you’re interested in knowing which herbs I use specifically, I use a concoction of everything I have in my garden. This includes basil, parsley, mint, lemon balm, lemon thyme, regular thyme, chives, sage, tarragon, oregano and rosemary.

 

For any herbs with stubborn stalks, remove them and just use the leaves. I do this with some basil and mint, thyme and tarragon. I let the rosemary sprig just sit on top while cooking the eggs and removing it after, just to lightly infuse it. 

 

If I were to use just one herb, I’d go for parsley, or with just a few herbs, my main ones would be basil, parsley and mint. And a little thyme. Now, see how quickly I get up to 11 herbs? It’s hard to stop when you first begin.

 

11 different herbs on a wooden table.

 

How to make it

 

Add olive oil to a large skillet on medium heat. Once hot, add garlic and fry for 30 seconds or until fragrant, and then add onion and zucchini. Let this cook for about 5 minutes or until onion is translucent (2).

 

Add spinach and chopped herbs and stir until the spinach has wilted (3-4). You can also add the feta now if you want it melted. Create four wells in the spinach (5)In each well, add 1 tbsp pesto (6) and top with 1 egg (7). Also top with the rosemary sprig, if using. Let this cook until desired doneness, about 7-10 minutes (8) for a runny yolk but firm white. You can also add a lid for the last 30 seconds to cook the white faster.

 

Steps to cook the eggs in the spinach.

 

Meanwhile, in a dry non-stick skillet, add pine nuts and roast for a couple of minutes on medium high heat or until they get some color. To serve, sprinkle over the pine nuts and feta cheese, flaky sea salt, freshly ground pepper and chili flakes and more herbs if desired. I also love to serve it with some crusty bread.

 

Enjoy!

 

Opening one of the yolks to see how it runs.

 

Did you like this recipe? Here are more brunch dishes I think you would like:

 

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year. 

 

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Close-up of the skillet showing two eggs, fresh rosemary and a bed of spinach.

 

Cast iron skillet with green spinach bed and four sunny-side-up eggs.

Green Shakshuka with Pesto Eggs and Feta

Yield: 2-4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Herby green shakshuka with pesto eggs and feta is a healthy and flavor packed breakfast and brunch dish. So easy - done in less than 20 minutes!

Ingredients

  • 1 tbsp olive oil
  • 2 large garlic cloves, minced
  • 1 small yellow onion, finely chopped
  • 1/2 zucchini, chopped (optional)
  • 6 cups roughly chopped fresh spinach, 200g
  • 1 cup finely chopped fresh herbs*, 30g
  • 4 tbsp green pesto
  • 4 eggs
  • 2 tbsp pine nuts, dry roasted
  • 4 tbsp crumbled feta cheese
  • Flaky sea salt, freshly ground pepper and chili flakes, to top

Instructions

  1. Add olive oil to a large skillet on medium heat. Once hot, add garlic and fry for 30 seconds or until fragrant, and then add onion and zucchini. Let this cook for about 5 minutes or until onion is translucent.
  2. Add spinach and chopped herbs and stir until the spinach has wilted. Create four wells in the spinach.
  3. Into each well, add 1 tbsp pesto and top with 1 egg. Let this cook until desired doneness, about 7-10 minutes for a runny yolk but firm white. You can also add a lid the last 30 seconds to speed up cooking the whites.
  4. Meanwhile, in a dry non-stick skillet, add pine nuts and roast for a couple of minutes on medium high heat or until they get some color.
  5. To serve, sprinkle over the pine nuts and feta cheese, flaky sea salt, freshly ground pepper and chili flakes and more herbs if desired. I also love to serve it with some crusty bread.

Notes

* Use whatever herbs you have, I'm using a concotion of everything I have in my garden. This includes basil, parsley, mint, sage, chives, tarragon, oregano, lemon balm, lemon thyme, thyme and rosemary. I just put the rosemary on top and removed it after cooking, just to lightly infuse it. Remove stem of stubborn herbs like mint, basil and thyme. If you just want to get one herb, I would get parsley. Or a few: basil, mint and parsley.

Nutrition Information:
Yield: 4 Serving Size: 1 egg
Amount Per Serving: Calories: 244Total Fat: 19.7gSaturated Fat: 4.8gCholesterol: 176mgSodium: 313mgCarbohydrates: 8gFiber: 2.7gSugar: 3.4gProtein: 11.4g

Nutrition information isn't always accurate, estimate for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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Genevieve

Wednesday 30th of June 2021

So colorful and stunning!

Amy Liu Dong

Saturday 26th of June 2021

I have never tried to make this kind of dish for my family. But this one looks really delicious, healthy, and easy. I need to try this, thank you!

Stine Mari | Ginger with Spice

Saturday 26th of June 2021

Hopefully the family will like it. Thank you for stopping by!

Jere Cassidy

Friday 25th of June 2021

Looking at the post was like walking through a garden. I need to run to the store and get all these ingredients because this dish looks amazing.

Stine Mari | Ginger with Spice

Saturday 26th of June 2021

Thank you so much! Enjoy.

Leslie

Tuesday 22nd of June 2021

I think I'm in love! What an absolute stunning recipe! This could not be more beautiful!!

Stine Mari | Ginger with Spice

Saturday 26th of June 2021

Thank you so much, that is so kind of you!

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