Shakshuka, Two Ways

Shakshuka, Two Ways

Green Shakshuka

This recipe is really a hodgepodge of a few different dishes and should be loosely called Shakshuka.   I first had green shakshuka at Tatte Bakery in D.C. and loved the fresh minerality of the greens with the creaminess of the eggs and feta.    Personally, I prefer half of the greens blended until smooth with yogurt and then mixed back in with the stewed chopped greens, which was adopted from a friend’s palak paneer recipe.   If you prefer a chunkier dish, you can absolutely skip the blending.  Or you could blend all the greens.   It will taste good either way.   Serve with some corn cakes or other kind of flatbread. 


1 large leek, sliced into half-moons

3 garlic cloves, chopped

1 tbsp of Villa Jerada harissa 

6 cups of thinly chopped braising greens

(collards, kale, spinach, radish greens or other veggie tops)

1/2 fresh spicy green chili, seeded and chopped (optional)

½ cup of greek or other full fat yogurt 

1 tsp salt (or more to taste)

Aleppo pepper

6 eggs

cilantro, dill, parsley

2-3 watermelon radishes, thinly sliced

¼ cup feta (optional)


  1. Saute leeks in olive oil until translucent, about 10 minutes. Add garlic,  and cook an additional minute or two. 
  2. Add chopped greens and harissa and cook until leaves are wilted, about 10-15 minutes, stirring occasionally. Add the chili and cook for an additional 5 minutes.
  3. Add yogurt to a blender with ¼ cup of water and scoop in ½ of the cooked greens.  Blend on high until mostly smooth.  If you want to blend all the greens, let it be a bit more rustic or you go into baby food territory. 
  4. Using a rubber spatula, scoop out the blended greens and yogurt and fold back into the cooked greens.   Do a little taste test to ensure it’s seasoned enough, and adjust accordingly. 
  5. Create 6 nests, and break the eggs in them.  Cover and cook for around five minutes, or until eggs are done to your liking (keep an eye on them!).

Top with fresh feta if using, decorate with fresh herbs and radish. Serve immediately with corn cakes or another kind of flatbread.

While the green shakshuka is not traditional, Medhi of Villa Jerada shares his authentic Moroccan Kefta Shakshuka, which we love!   The recipe for this tomato based version can be found here:


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