Collard Green Shakshuka: Spiced Tomato and Egg Skillet

This Collard Green Shakshuka pairs nutrient-dense leafy collards with gently poached eggs for a flavorful, healthy breakfast or brunch.

I’m excited to share this green shakshuka — a fresh twist on a classic one-pan egg dish. While pancakes are my top breakfast pick, this collard green shakshuka is a close second: comforting, savory, and packed with texture and flavor.

What is Shakshuka?

Shakshuka (also spelled shakshouka) is pronounced Shahk-SHOO-kah and means “all mixed up” in Hebrew. Traditionally from North Africa—often associated with Tunisia—it’s now popular across the Middle East and Mediterranean. The classic version features eggs gently poached in a simmering tomato-based sauce with peppers, onions, and garlic, seasoned with spices like cumin, nutmeg, and cayenne.

Green shakshuka swaps the tomato base for a bed of vibrant greens, herbs, and spices. Common greens include kale, spinach, chard, or beet greens. For a Southern-inspired variation, this recipe uses collard greens, giving the dish a hearty, homey flavor while keeping it nutritious.

How to Make This Recipe

For best results, use collards that have been braised or cooked until tender. You can also start with fresh collards and quick-braise them in the skillet for this recipe.
In a large ovenproof skillet (a 10-inch cast iron works well), heat 2 tablespoons olive oil over medium-high heat. Add 1 chopped medium yellow onion and 2 diced tomatillos; sauté 2–3 minutes until the onion is translucent. Add 4 minced garlic cloves and 1 teaspoon ground cumin; cook about 1 minute until fragrant.
Add 3 medium bunches of collard greens (washed and cut into ribbons, about 6 cups), ½ teaspoon ground nutmeg, ½ teaspoon cayenne pepper, and salt and pepper to taste. Gently stir until the greens begin to wilt.
Pour in 1 cup vegetable broth and reduce heat to medium. Cook 12–15 minutes, stirring occasionally, until the greens are tender and most of the broth has evaporated. Adjust cooking time and add more broth if needed—collards can be tough and may require extra time to reach your preferred tenderness. Taste and adjust seasoning.
If you’re using leftover cooked collards, skip the broth: simply add the warmed greens to the skillet with the nutmeg and cayenne and heat 2–3 minutes until warmed through.
Make six small wells in the greens and carefully crack an egg into each well. Season the eggs with a pinch of salt and cracked black pepper. Cover the skillet and cook on the stovetop until whites are set (about 5–10 minutes depending on doneness), or transfer the skillet to an oven preheated to 400°F to finish the eggs. Five minutes yields runny yolks; ten minutes yields firmer yolks.
When the eggs are cooked to your liking, remove the skillet from heat and let cool a few minutes. Garnish with chopped cilantro and serve with warm crusty bread if desired.
Store leftover shakshuka in an airtight container in the refrigerator for up to three days.

Do I Have to Use Collard Greens?

No — you can use any sturdy green you prefer. Kale, Swiss chard, bok choy, beet greens, or even spinach will work. Keep in mind that lighter greens like spinach wilt much more and require less cooking, while collards and kale need longer to become tender. Aim for roughly 6 cups of uncooked chopped greens for this recipe.

You Will Also Love this Vegetarian Southern Collard Greens Recipe!

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📖 Recipe

Southern Green Shakshuka

Ashley Boyd

A nutrient-packed spin on classic shakshuka: eggs poached in collard greens and tomatillos with warm spices.

Prep Time 5 mins

Cook Time 25 mins

Total Time 26 mins

Course Breakfast

Cuisine Mediterranean, Middle Eastern

Servings 6 servings

Calories 210 kcal

Ingredients

2 tablespoons olive oil, extra virgin
1 medium yellow onion, chopped
2 tomatillos, diced
4 garlic cloves, minced
1 teaspoon ground cumin
3 medium bunches collard greens, washed and cut into ribbons (about 6 cups)
½ teaspoon ground nutmeg
Salt & pepper, to taste
½ teaspoon cayenne pepper
1 cup vegetable broth
6 eggs
Chopped cilantro, for garnish

Instructions

In a large ovenproof skillet, heat olive oil over medium-high heat. Add the chopped onion and diced tomatillos; sauté 2–3 minutes until the onion is translucent.
Add the garlic and ground cumin; sauté about 1 minute until fragrant. Add the collard greens, nutmeg, cayenne, and salt and pepper. Stir gently until the greens begin to wilt.
Pour in the vegetable broth and cook the greens 12–15 minutes, stirring occasionally, until tender and the broth has mostly evaporated. Adjust cooking time and add more broth if needed for desired tenderness.
Make six wells in the greens and crack an egg into each well. Season with salt and cracked black pepper. Cover the skillet and cook on the stovetop, or transfer to a 400°F oven, until eggs reach your preferred doneness (about 5–10 minutes).
Allow the shakshuka to cool 5–10 minutes, then top with chopped cilantro and serve with crusty bread if desired.

Notes

If using leftover cooked collards, simply heat them with the spices—no broth needed.
Leftovers store in an airtight container in the refrigerator for up to 3 days.

Nutrition

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