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+ servings

Green Shakshuka with Kale, Arugula, Jalapeno, and Avocado

Servings 4 as a main dish


  • 2 tablespoons olive oil
  • 1 onion coarsely chopped
  • 1 clove garlic minced
  • 1 jalapeño finely diced
  • 10 oz. baby kale leaves
  • 10 oz. arugula leaves or spinach, cilantro or Swiss chard
  • 4 ounces goat cheese
  • 1/2-3/4 cup chicken broth
  • Salt and white pepper to taste
  • 8 eggs


  • 4 ounces feta cheese
  • 1 avocado sliced or chopped
  • 1 large tomatillo diced
  • 1/4 cup chopped cilantro
  • Freshly squeezed lime


  • In a large skillet or frying pan, heat olive oil and sauté onion until translucent and beginning to brown.
    Add garlic and jalapeno and continue to cook for another few minutes.
    Add kale and spinach leaves, a handful at a time, and cook until tender and wilted, continuing until all of the kale and arugula have been added.
    Pour in the chicken broth and crumble the goat cheese over the top.
    Cook until chicken broth is absorbed and goat cheese is melted.
    Stir to integrate.
  • Make eight small round indentations in the mixture with the back of a wooden spoon and crack an egg into each of the hollows.
    Cover pan with a lid and cook on medium-low until the eggs are set and the yolks are cooked to your desired level: soft, medium or hard-cooked.
  • Remove the lid and season with salt and pepper.
    Garnish the entire pan, or each individual serving with any or all of the listed garnishes.
    Serve with a tortilla or flatbread.