A creamy green shakshuka made with spinach, leeks, fresh herbs, and eggs. A flavorful one-pan vegetarian meal perfect for winter or early spring.

Green Shakshuka: A Creative Take on Tradition

Shakshuka is rooted in the culinary traditions of North Africa and the Middle East. Its name comes from Maghrebi Arabic, meaning “a mixture” or “all mixed up.” Traditionally, it consists of eggs gently poached in a fragrant, often spiced tomato sauce.

If you’re in the mood for something more classic, you can check out my authentic vegetarian shakshuka recipe, packed with peppers, tomatoes, and spices like za’atar, cumin, and smoked paprika.

This green shakshuka offers a fresh twist. Instead of the usual tomato base, it features a creamy blend of spinach, leeks, and herbs. It’s especially suited to winter and early spring, when these vegetables are at their peak. The result is a comforting, light meal that only requires one-pot. Don’t forget some fresh bread for dipping!

A Closer Look at the Ingredients

Produce

• Leeks: Leeks bring a gentle sweetness and mild onion flavor. They have two distinct parts: the tender white and light green sections, and the tougher dark green tops. For this recipe, use the lighter sections, cutting just where the leaves begin to fan out. The darker tops are great for soups or slow-cooked dishes where they have time to soften. Leeks tend to trap dirt between their layers, so be sure to rinse thoroughly.
• Fresh spinach: Both mature spinach and baby spinach work well here. If using mature spinach, remove the thick stems and use only the tender leaves. The stems can be saved for soups, smoothies, or stir-fries.
• Yellow onion and garlic: A classic aromatic base that adds depth to this green shakshuka.
• Fresh herbs: I use a generous mix of flat-leaf parsley and cilantro, stirred into the sauce and sprinkled on top for freshness. You can easily swap or mix in herbs like dill, basil, or chives depending on what you have on hand.
• Scallions: Added at the end for a subtle crunch and fresh bite.

Dairy and Eggs

• Crème fraîche (or cream): Instead of tomatoes, this recipe uses crème fraîche to create a rich, velvety base. With a fat content of around 30–40%, it holds up well when heated without curdling. You can substitute with full-fat cream or half-and-half if needed. I don’t recommend sour cream, as it tends to split when simmered.
• Feta: A classic shakshuka topping. For the best texture and flavor, buy it in a block and crumble it yourself.
• Eggs: Eggs are the heart of this dish. Use the highest-quality eggs you can find for the best flavor and color. Plan for about 2 eggs per person if serving as a main. This recipe works well with 4 to 6 eggs (adjust your pan size accordingly). If you want to add more eggs, increase the scale of the recipe.

Spices

• Cumin seeds: Cumin seeds add warm, earthy bursts of flavor. If substituting with ground cumin, use about half the amount.
• Caraway seeds: Caraway has an earthy, slightly sweet flavor, with hints of anise and fennel. It pairs beautifully with cumin but is more assertive. If you don’t have it, you can simply increase the other spices.
• Za’atar: Most blends include thyme, sesame seeds, and sumac. I use my homemade version, which also includes oregano, marjoram, cumin, and coriander for a more complex flavor.
• Sumac: A finishing touch that brings a tangy, lemony brightness and a beautiful pop of color to the dish.
• Red pepper flakes: Optional, but great for adding a subtle kick…adjust to taste. You can also use cayenne pepper or harissa, if preferred.

Tips for Achieving Perfect Runny Eggs in Your Shakshuka

The trickiest part of shakshuka is getting perfectly set whites with soft, runny yolks. Here’s how to do it:

Before making wells and cracking in the eggs, remove the pan from the heat. Since adding 4 to 6 eggs takes a minute or so, this pause helps prevent the first eggs from overcooking while you finish the rest.

Once the eggs are in, you have two options for finishing them:

Option 1: in the oven
In my opinion, this is the most reliable method for evenly cooked eggs. However, unless I am using the oven for a different recipe, I find it inconvenient to preheat the oven for a 5 minute cook.
Return the pan to medium-low heat, and cook uncovered for about 2 minutes, just until the bottoms of the whites begin to set. Then transfer the uncovered pan to a preheated oven at 350°F (180°C) conventional or 325°F (160°C) fan.
Bake for 5–8 minutes, keeping a close eye on the eggs.
Because the oven surrounds the dish with heat, the whites set evenly while the yolks stay soft and jammy.

Option 2 – on the stovetop:
No oven? No problem—you can still get excellent results.
Reduce the heat to medium-low and cover the pan for about 5-8 minutes. The trapped steam gently cooks the tops of the eggs, mimicking the effect of the oven.
If your burner heats unevenly, rotate the pan occasionally to prevent hot spots from overcooking some eggs.

How to know when the eggs are done
For runny yolks, the eggs are ready when the whites are just set and opaque, with a slight wobble, and the yolks are still soft. Avoid waiting until the whites are fully firm, as the yolks will overcook. Keep in mind that the eggs will continue to set slightly off the heat as you garnish and serve.

Did you make my Green Shakshuka with Spinach and Leeks?

Please let me know how this recipe turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.