This Collard Green Shakshuka combines nutrient-packed leafy greens with gently poached eggs for a healthy, flavorful breakfast or brunch.
I’m excited to share this Southern Green Shakshuka recipe. I love breakfast foods and have tried many variations, but this green shakshuka—featuring collard greens and tomatillos—has quickly become a favorite. It strikes a balance between comforting and bright: tender greens braised with aromatics, fragrant spices, and soft eggs poached right in the skillet. It’s simple enough for a weeknight breakfast yet impressive enough for guests.
What is Shakshuka?
Shakshuka (pronounced Shahk-SHOO-kah) is a one-skillet dish of eggs poached in a flavorful base of vegetables and spices. Traditionally made with tomatoes, peppers, onions, and garlic, shakshuka has roots in North Africa and is popular across the Middle East. The name translates roughly to “all mixed up,” which reflects the rustic, hands-on nature of the dish.
Green shakshuka is a fresh take that replaces the tomato base with sautéed or braised greens and seasonings. Common greens include spinach, kale, chard, or beet greens. For this version I put a Southern twist on the idea by using collard greens paired with tomatillos for a slightly tangy lift. The result is savory, bright, and rich with texture from the tender greens and runny or set egg yolks depending on your preference.
How to Make Southern Green Shakshuka
Below is a straightforward method to make this collard green shakshuka. It works with leftover cooked collards or with fresh collards that you quickly braise. The recipe serves about six and can be scaled up or down.
Ingredients
- 2 tablespoons olive oil (extra virgin preferred)
- 1 medium yellow onion, chopped
- 2 tomatillos, diced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 3 medium bunches collard greens, washed and cut into ribbons (about 6 cups)
- 1/2 teaspoon ground nutmeg
- Salt and black pepper, to taste
- 1/2 teaspoon cayenne pepper
- 1 cup vegetable broth (omit if using already-cooked collards)
- 6 eggs
- Chopped cilantro for garnish
Instructions
- Heat a large oven-proof skillet (a 10-inch cast iron works well) over medium-high heat and add the olive oil. Add the chopped onion and diced tomatillos and sauté for 2–3 minutes until the onion becomes translucent.
- Add the minced garlic and ground cumin and sauté for another minute until the garlic is fragrant.
- Add the collard greens along with salt, black pepper, nutmeg, and cayenne. Gently stir until the greens begin to wilt.
- If using fresh collards, pour in the vegetable broth and continue cooking over medium heat for about 12–15 minutes, stirring occasionally, until the greens are tender and the broth has mostly evaporated. If you’re warming leftover cooked collards, simply add them to the skillet and heat through for 2–3 minutes; no broth is necessary.
- Make six shallow wells in the greens. Carefully crack an egg into each well and season the eggs with a bit of salt and cracked black pepper.
- Cover the skillet with a lid and cook on the stovetop or transfer the skillet to a preheated oven at 400°F (200°C). Cook the eggs for 5–10 minutes depending on how runny or firm you want the yolks—about 5 minutes for runny yolks and 10 minutes for fully set yolks.
- Remove from heat and let the shakshuka rest for 5–10 minutes. Sprinkle with chopped cilantro and serve. Warm crusty bread or toasted flatbread pairs nicely for dipping.
Do I Have to Use Collard Greens?
No—this recipe is flexible. Collards bring a hearty, slightly bitter flavor and hold up well to braising, but you can substitute kale, Swiss chard, bok choy, beet greens, or spinach. Keep in mind that more delicate greens like spinach wilt quickly and will reduce in volume more than heartier greens. Aim for roughly 6 cups of raw chopped greens so you end up with a generous bed for the eggs.
Tips and Variations
- If your collards are especially tough, give them extra braising time and a splash more broth until they reach the tenderness you prefer.
- Swap the tomatillos for green tomatoes or a few chopped green bell peppers for variation in texture and acidity.
- Adjust spices to taste: add smoked paprika for richness or a squeeze of lemon juice at the end for brightness.
- For a dairy finish, crumble a bit of feta or queso fresco over the top just before serving.
- Leftovers keep well in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in a covered skillet to avoid overcooking the eggs—consider poaching fresh eggs on reheating if you prefer runny yolks.
Storage and Serving
Store any leftovers in a sealed container for up to three days. Reheat slowly over low heat, stirring occasionally to warm the greens evenly. If you’ve already cooked the eggs and want runny yolks on reheating, remove the eggs before storing the greens and poach fresh eggs when ready to serve.
This Southern Green Shakshuka is a nourishing, flavorful way to enjoy leafy greens and eggs any time of day. It’s adaptable, satisfying, and makes a colorful centerpiece for brunch or a wholesome weeknight meal.
