Green Shakshuka

Green Shakshuka

Do you love shakshua? Me too. Saucy tomato sauce with fresh, crisp paprika along with Middle Eastern herbs and simmering eggs in the middle, potentially some crumbled feta and chopped mint on top of it all? Yeah, that’s poetry! I do love making the traditional shakshuka but then I discovered that there is another way: a green one. With peas, spinach, rocket, the obligatory eggs and the reoccuring crumbled feta cheese! If you’re up to try something new (which – I hope – is why you found this blog), go ahead and make some green shakshuka! 

hold on to those green peas 

Green peas are nutritional powerhouses. While they don’t have many carbs, they have even more protein. They are a great source for dietary fiber, vitamin A, folate and thiamin (both are B vitamins), manganese and vitamin C. The protein and fiber found in peas help to control blood sugar levels and enable our body to quickly absorb carbohydrates which makes us feel fuller quicker. The fiber also aids our digestion and contributes to a healthy gut, where fiber offers a food-source to healthy gut bacteria. Magnesium and potassium, both minerals that are found in peas, are great for the health of your heart and affect high blood pressure in a positive way. Furthermore, green peas provide us with antioxidants that help to neutralize free radicals, thereby preventing oxidative cell damage. So what did we learn today? These little green players earned their rightful place on our dinner plate, so let’s get stirring! 


Prep Time: 5 min

Cooking Time: 15 min

Total Time: 20 min

Servings: 2


For this recipe you will need: 

1 onion

2 cloves of garlic

1 tbsp olive oil

½ tsp cumin

¼ tsp ground coriander

4 eggs

1 cup peas (I used frozen)

2 cups spinach

1 cup arugula

½ cup crumbled feta

2 tbsp freshly chopped mint

salt and pepper to taste


to serve: 


olive oil


toasted pita bread 



  1. Chop the onion into small cubes and mince the garlic. In a pan, heat the olive oil and add the spices, onion and garlic.
  2. After about 2 minutes, add the peas and allow to cook for a few minutes. Add the spinach and let the leafs reduce in size. 
  3. Spread the contents of the pan evenly, crack the eggs one at a time and pour into the pan with enough space between one another. Cover with a lid, turn the heat to medium and allow to cook for 5-8 minutes or until the eggs are firm yet soft inside. 
  4. To serve, chop some mint and sprinkle it over the shakshuka along with the feta and arugula. Place the hummus in a bowl, drizzle some olive oil and add a little za’atar to finish it off. Along with freshly toasted wholewheat pita bread, this will be a dream come true
  5. Enjoy every single bite of this delicious and nutritious meal, my fellow foodie! ♥

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