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This green shakshuka is made with eggs that are nestled into caramelized onions, farmer's sausage, and kale and topped with a delicious lemony dill pesto. This healthy breakfast recipe is bursting with flavor.
My friends, I made you a green shakshuka breakfast skillet. It's super frickin' delicious. Let's eat! That is all.
Except that would be weird if that was really all. It'd be like I jammed from the breakfast table. Full on eat and run. I wouldn't do that to you.
This Green Eggs and Ham Shakshuka was damn near called, “The Best Breakfast I've Had In Ages and Want to Eat Every Day for The Rest Of My Life.” Too much? Ya, I thought so, too.
But it sums up how I feel about it a heck of a lot better than green shakshuka.
To make your Green Shakshuka you're going to grab your well-loved cast iron and saute onions until they're sweet are caramelized. Mmm mmm good. Then add some ham or farmer's sausage to the pan and let that cook till the edges start to brown and your whole place smells amazing.
Throw some garlic and spices and a ridiculous amount of kale into the pan and watch some magic happen. That mountain of kale will wilt down to almost nothing and become a thick sauce for you to cook the eggs in.
Once the eggs are just barely set, dollop the top with lemon dill pesto, grab your fork, and dig in!
Btw: lemon dill pesto is my newest obsession. It's not as dilly as it sounds, which is a good thing. It's more of a, “Hey what's that really cool flavor I'm tasting? Is that dill? Nice!”
More shakshuka recipes
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)
- 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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.