There’s something about this green shakshuka that always makes my husband grin. Mostly because of the “angry” jalapeños I sneak in. He swears they’re the best part, those fiery little bites that wake up the soft herbs and golden yolks. This is my herby, kale-packed twist on classic shakshuka, bright, fragrant with Hawaij, and full of fresh flavor. It’s the kind of dish that looks impressive but couldn’t be easier to pull together. Serve it straight from the oven with warm bread, and you’ve officially won at brunch.
Baked Green Shakshuka with Kale, Herbs & Hawaij
A fresh, herby twist on classic shakshuka, this green version swaps tomatoes for sautéed kale, celery, and plenty of vibrant herbs. Fragrant Hawaij spice and jalapeño add warmth and depth, while the eggs bake perfectly into little green nests. Bright, nourishing, and full of flavor. It’s perfect for brunch or a light dinner.
Ingredients
- 2 tbsp olive oil plus more
- 1 large onion diced
- 3 celery stalks diced
- 1 jalapeno pepper diced (seeds discarded, if you don't like too much heat)
- 2 garlic cloves minced
- 1 tsp hawaij a middle eastern spice blend
- kosher salt
- 3 cups chopped kale hard ribs removed
- 1 cup chopped fresh herbs I like a mix of parsley, cilantro, dill and tarragon (plus more for serving)
- 1/4 cup water
- 4 eggs
For serving
- Maldon salt
- fresh cracked pepper
- avocado thinly sliced
- fresh herbs
- pita or your favorite bread
Instructions
- Preheat oven to 350°.
- In a large ovenproof skillet, heat olive oil over medium heat. Add onion, celery, jalapeno and garlic. Saute until the vegetables are tender and starting to brown, about 10 minutes.
- Season with salt and add hawaij. Stir and cook another minute before adding kale and herbs. Season again with salt and pour in water. Stir and cook another 2 minutes.
- Make 4 small wells in the pan. Add a drop of olive oil in each and crack an egg inside. Transfer pan to the oven to cook the eggs through, about 6-8 minutes.
- Serve immediately topped with fresh herbs, a good crack of fresh pepper, some slices of avocado and sprinkle of Maldon. This dish is even better when eaten with pita or your favorite fresh bread.