Green Shakshuka with Lemon Dill Pesto
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This green shakshuka is a modern twist on shakshuka that brings a burst of delicious vibrancy to brunch. Spinach absorbs the savory-smoky flavors from caramelized onions, warming spices, garlic, and farmers’ sausage, while eggs poach to oozy-yolk perfection. Finish off this one-pot meal with lively lemon dill pesto and a sprinkle of pine nuts for an impressive, easy, and irresistible meal!
The first question I always get is what makes this shakshuka green, and the answer is simple: I swap the usual tomato sauce for a vibrant spinach base. It still has everything I love about classic shakshuka — cozy, saucy, and perfect for scooping — just with a fresh, green twist that feels a little unexpected.
The spinach soaks up all the surrounding flavors, which means every bite is rich and deeply savory. I finish it with a spoonful of pesto, and that pop of dill is subtle but unmistakable, adding a lively, zesty note that ties the whole dish together. Grab some crusty bread and dig in.
For more unique shakshuka recipes, also try my harissa shakshuka and chorizo shakshuka!
Ingredients needed
Green shakshuka is made from fresh ingredients – the kind of produce that’s at all supermarkets, but you’d find at a farmer’s markets, too! Here’s a breakdown of what you need:
- Farmer’s sausage: Adds a flavor-packed, meaty bite. You can use ham to switch things up, or omit for vegetarian diners.
- Aleppo pepper: This Syrian spice has a complex flavor profile, with subtle smokiness and slightly sweet or tangy undertones. If your supermarket doesn’t have it, you can check specialty stores, particularly Middle Eastern grocers, or find it online. You can also substitute it for a pinch of cayenne and extra grind of black pepper
- Other ingredients: Onion, garlic clove, baby spinach, eggs, and pine nuts.
- Lemon dill pesto: Use fresh herbs (parsley and fresh dill), pine nuts, olive oil, lemon juice, garlic, sea salt, and water.
Variations
Green shakshuka already has an incredible balance in flavors, using hearty ingredients. If you want to mix it up, you can certainly sprinkle over or add any ingredients to your preference. Here are some ideas:
- Cheese: After cracking in the eggs, sprinkle over some feta cheese, allowing it to bake into the shakshuka with the eggs. Baked feta is SO good – the texture goes from crumbly to creamy and the salty notes intensify.
- Zucchini: Add before the spinach, letting it char up in the fat from the farmer’s sausage.
- Bell peppers: Throw them in alongside the onion so they cook down to a soft but flavorful addition.
- Kale: Add some chopped kale leaves alongside the spinach, letting them wilt down.
- Other green veggies: Go ahead and add some of your favorite green vegetables to the mix, making sure to cook them until they’re soft. Brussels sprouts, swiss chard, leeks, artichoke hearts, and broccoli all taste great in this green shakshuka.
What to serve with green shakshuka
Green shakshuka is often served for breakfast or brunch with warm, crusty bread, no yeast bread, or soft pita on the side so you can mop up all those incredible flavors. Serve it with some easy hummus or cheesy baked olive dip to dip the bread in, too.
Enjoy it as a complete evening meal by serving it with smoky roast potatoes and a spring mix salad.
Recipe FAQs
How do you serve shakshuka?
This is one of those recipes that looks as good as it tastes! If you’re serving brunch, put the skillet right on the table (don’t forget the trivet to protect the table) and allow family and guests to serve their own, family-style! A few sprigs of dill look pretty if you’re going for presentation points.
You can dish out for everyone, however, it takes away from the impressive shakshuka display. Serve with your favorite bread (like our no yeast bread) or a soft pita to scoop it all up, and enjoy!
How can I store leftovers?
It’s best eaten fresh, as the eggs will not keep well. You can keep the green spinach and sausage mix (without the eggs) in the fridge for 3 days and in the freezer for a couple of months. You can also keep any leftover lemon dill pesto in an airtight jar in the fridge for three days, too!
What is the best way to reheat shakshuka?
If you have leftovers, the best way to reheat them is on the stovetop. We like to break up the eggs and mix them into the sauce and then serve it with a piece of toasted sourdough.
What is aleppo pepper and what else can I do with it?
Aleppo pepper is a type of chili named after its city of origin, Aleppo, in Syria. The peppers are sun-dried, and the flavor profile is less spicy than other chilis, with subtle smokiness and a sweet-tangy undertone.
We use it in a variety of dishes, such as in this roasted broccoli soup. It also goes well on grilled meats, on roasted vegetables, sprinkled over some homemade hummus or other dips, for adding subtle spice in soups, in couscous, on pizza – the possibilities are endless!
Green Shakshuka with Lemon Dill Pesto
Ingredients
Lemon Dill Pesto
- ¼ cup parsley (packed)
- 2 tablespoons EACH: fresh dill, pine nuts, and olive oil
- 1 tablespoon lemon juice (fresh is best)
- 1 clove garlic (minced)
- 1 pinch sea salt
- 1-2 tablespoons water (as needed)
Green Eggs and Ham Shakshuka
- 2 tablespoons olive oil
- 1 medium onion (minced)
- 1 ½ cups small diced farmer's sausage
- 2 cloves garlic (minced)
- 1 teaspoon Aleppo pepper
- ½ teaspoon EACH: ground cumin and sea salt
- 10 ounces baby spinach (chopped)
- 2 tablespoons water
- 4 large eggs
- Black pepper and pine nuts (to serve)
Instructions
- Place all the ingredients for the lemon dill pesto into a small blender or food processor and process until everything is finely minced, but not completely smooth. If you'd like a thinner pesto, add a little splash of water.¼ cup parsley, 2 tablespoons EACH: fresh dill, pine nuts, and olive oil, 1 tablespoon lemon juice, 1 clove garlic, 1 pinch sea salt
- Heat the olive oil in a medium-sized frying pan over medium heat. Add the onion and cook for 5 minutes, until it's starting to brown. Add the sausage to the pan and cook through, about 5 minutes. Add the garlic, Aleppo pepper, cumin, and sea salt and cook for 1 minute, until the spices are fragrant.2 tablespoons olive oil, 1 medium onion, 1 ½ cups small diced farmer's sausage, 2 cloves garlic, 1 teaspoon Aleppo pepper, ½ teaspoon EACH: ground cumin and sea salt, 10 ounces baby spinach
- Add the spinach to the pan and let it wilt, working in batches if needed. Stir well and season to taste with extra salt and pepper, if you'd like.
- Take the pan off the heat and mix the water into the spinach. Crack the 4 eggs on top of the spinach, put the pan back on the heat, and cover the pan. Cook the eggs for 2-3 minutes, until the whites are set and the yolks are still runny.4 large eggs
- Sprinkle some black pepper over the eggs and serve with some pine nuts and the lemon dill pesto.Black pepper and pine nuts
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Nutrition
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The combination of spinach, kale, and eggs was so flavorful and filling. The added feta and herbs really elevated the dish. Definitely making this again!
Oh my yes! I love this idea and it was a tasty twist!
Very good, I would love to make this again.
I was a little leery about making this (but curious, too) but I’m so glad that I did. It was incredible!