Green shakshuka – for one!

I learnt the following three things on my second Whole30 diet:

  1. Apple slices spread with almond butter are a surprisingly delicious snack
  2. Cooking anything in clarified butter (ghee) makes it taste amazing 
  3. There’s only so many eggs you can eat before you never want to see one again

In attempting to fix number 3 on the list – major egg fatigue! – I decided to have a go at a green shakshuka. 

Now, I’ve made shakshuka plenty of times before (including this one, and this delicious aubergine version) and it’s always had a tomato-based sauce. But I’ve come across the concept of ‘green shakshuka’, so I did a little research. By which I mean, I browsed Pinterest and looked at recipes for green shakshuka.

There seems to be no consensus as to what goes into the sauce, as long as it’s green. Some were spinach based, others had broccoli, asparagus, peas, and all manner of vegetables in there. The seasoning also seemed to be very much ‘whatever you fancy’. On this basis, I decided to throw caution to the wind and get cooking.

Easy delicious green shakshuka

This was a lunch, just for me, as DH was at work and Kipper at school. One of the great advantages of shakshuka is that it’s easy to scale – you can make a single serving just as easily as a giant panful. But since it was quite experimental, I was glad that DH and Kipper weren’t there to have opinions. Just in case.

I needn’t have worried. This green shakshuka turned out delicious! In a nod to the herbs and spices in the many, many tomato-based shakshukas I’ve made over the years, I added a little cumin and sprinkled over some mint and coriander (cilantro) to give a hint of the Middle East. It smelled incredible, and I had to use all my self-restraint not to just pile in, but to stop and take a few photos first!

This green shakshuka totally cured my Whole30 induced egg-boredom – I scoffed the lot!

A perfectly cooked egg is surrounded by a soft, cumin-scented vegetable hash. This delicious green shakshuka is quick, easy & oh so good! Paleo & whole30 compatible.

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Easy green shakshuka
Serves 1
Write a review
Total Time
25 min
Total Time
25 min
472 calories
43 g
235 g
27 g
29 g
14 g
1047 g
805 g
11 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 472
Calories from Fat 240
% Daily Value *
Total Fat 27g
Saturated Fat 14g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 235mg
Sodium 805mg
Total Carbohydrates 43g
Dietary Fiber 20g
Sugars 11g
Protein 29g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 very small onion or shallot
  2. 1 stick celery
  3. 1 small/medium courgette (zucchini)
  4. 1-2 tbsp ghee (clarified butter) or olive oil
  5. 0.5 tsp ground cumin
  6. Pinch salt
  7. Pinch black pepper
  8. 2 good handfuls washed baby spinach
  9. Squeeze of lemon (approx. 1 tbsp lemon juice) or to taste
  10. 1 egg
  11. Chopped mint, parsley and coriander (cilantro) - optional
  1. Peel and dice the onion. Trim the celery and cut into small pieces. Cut the ends from the courgette and chop in 1cm (half inch) chunks.
  2. Heat the ghee or oil in a small skillet or frying pan over a medium heat. Add the onion and celery and cook, stirring occasionally for 4-5 minutes until softened.
  3. Add the courgette, cumin, salt and pepper, and continue to cook, stirring occasionally for another 5 minutes until all the vegetables are soft.
  4. Add the spinach a handful at a time, allow to wilt and stir in. Squeeze over the lemon.
  5. Break the egg into a glass. Make an indentation in the centre of the vegetable mixture and carefully tip the egg into it. Lower the heat and cook for 5-7 minutes, or until the egg is set to your liking (I like runny yolks!).
  6. Remove from the heat, sprinkle over the chopped herbs, and serve immediately.


  1. Pingback:40+ Half Hour Whole 30 Dinner Recipes - Healy Eats Real

  2. Sounds great!thanx for the idea!

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