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cW Recipes: Green Shakshuka

cW Recipes: Green Shakshuka

From dawn to dusk, we’ve got your meal plans covered with hearty, healthy recipes fit for any time of day. Try this one for breakfast.

Created by Amber Sullivan

Serves: 2–3


  • 1 tablespoon avocado oil or olive oil
  • 2 garlic cloves, minced
  • 2 shallots, sliced or 1/2 yellow onion, sliced
  • 1/3 cup scallion/green onion, white and light green parts only, chopped
  • 5 ounces spinach
  • 3 ounces arugula, rough chopped
  • 2 heaping tablespoons plain yogurt 
  • 1/4 teaspoon cracked pepper
  • 1 teaspoon sea salt 
  • 4 large eggs
  • Sliced and toasted sourdough bread
  • 1/2 cup of green salsa (optional for a spicy kick)

Optional toppings:

  • Crumbled feta cheese
  • Mixed herbs (i.e., fresh dill, cilantro, sliced dark ends of scallion/green onion, chives, etc.)
  • Sliced avocado
  • “Everything” seasoning 
  • Za’atar seasoning
  • Toasted sesame seeds 
  • Chili flakes
  • Olive oil drizzle 


  1. In a pan over medium heat, add 1 tablespoon of avocado oil.
  2. Once the oil is shimmery and hot, add sliced shallot (or onion) and sauté for about 4 minutes.
  3. Add garlic and minced scallion. Sauté for another 2–3 minutes until fragrant.
  4. Fold in spinach and chopped arugula, and cook for another 2 minutes until greens are slightly softened.
  5. Fold in yogurt and optional salsa, stirring until combined.
  6. Add sea salt and cracked pepper. 
  7. Make 4 small wells in the mixture to crack eggs in. Crack 1 egg in each well. Add a tiny pinch of salt and pepper on each egg.
  8. Cover pan and reduce heat to low/medium. Let cook for 3–5 minutes depending on eggs preference. 
  9. Remove lid and add preferred toppings. Serve shakshuka by spooning mixture on top of toasted sourdough bread.

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