Spring Green Shakshuka

I’ve been on a bit of a spring greens kick lately, partly because I love any excuse to cook with what’s in season, and partly because I like taking something a little unexpected (like stinging nettles) and turning it into something you actually want to make on repeat. This Spring Green Shakshuka is exactly that: my usual shakshuka situation, just with a spring twist. It’s still got that same cozy, one-pan energy, just a little fresher and a lot more green.

Instead of the usual tomato-heavy base, this one leans into a creamy blend of spring greens (nettles if you can find them, but mustard greens, kale, or Swiss chard all work just as beautifully) slowly cooked down until soft and silky. Coconut milk gets folded in at the end, which makes the whole thing feel rich and soothing without being heavy. It’s gently spiced, fragrant, and finished with jammy eggs tucked right into the sauce.

It’s exactly what I want to be eating when the weather starts to warm up but I’m still not quite ready to let go of cozy, spoonable dinners.

What is shakshuka?

Traditional shakshuka (or shakshouka, as it’s also spelled) originates from Northwest Africa, but it’s now common in many other cultures and cuisines. The exact history is disputed, but if you trace it waaay back, it is said to have evolved from an Ottoman meat stew. Now, it has transitioned to a vegetarian poached egg dish that typically consists of tomatoes, olive oil, peppers, onion and garlic, and various spices.

Tomatoes are the most common base for shakshuka, but here the greens really make up the bulk of it! It still is a vegetable stew finished with eggs on top, so it felt fitting to keep it in the shakshuka family.

Ingredients you’ll need for this stinging nettles shakshuka

• 6 cups (8 oz) stinging nettles, mustard greens, or any kind of leafy green
• 1 small (6 oz) white onion
• 1 small lime, for zest and juice
• 1 1/2 cup (3 oz) cilantro
• 3 garlic cloves
• 2 small jalapeños, seeds removed
• 1 (13.5 oz) can full-fat coconut milk
• 2 tablespoons white wine vinegar
• 1 1/2 teaspoons Diamond Crystal kosher salt, divided
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon coriander
• 4 large eggs
• 1/2 cup fresh mint leaves, loosely packed
• Rice or toasted whole grain bread, optional for serving

What are stinging nettles?

Stinging nettles are one of those ingredients that sound a little intimidating at first, but are actually just wildly underrated greens. They have tiny hair-like structures on their leaves and stems that can sting when they’re raw. But once they’re cooked, that sting disappears completely and what you’re left with is something really special: a deeply green, almost silky flavor – they’re kind of like spinach’s more interesting cousin.

If you can get your hands on nettles, they’re absolutely worth trying in this shakshuka. But if not, don’t worry, this recipe is super flexible. Mustard greens are my favorite swap because they bring a similar bite and hold up beautifully in the sauce, but honestly any hearty leafy green will work here. Kale, Swiss chard, even spinach if that’s what you’ve got. It all melts down into something cozy and spoonable.

Tip: Wear gloves when you’re handling them raw so you don’t get stung (a basic pair of kitchen or gardening gloves is perfect).

Ingredient substitutions

This recipe is really flexible, nearly every ingredient is adaptable. Here are some substitution suggestions:

• Spring greens: Swap for any leafy green such as mustard greens, kale, spinach, collard greens or Swiss chard
• White onion: Can be swapped for yellow onion, red onion, shallot, the white part of one large leek, or a fennel bulb (if you like fennel!)
• Lime: Swap for either lemon juice or white wine vinegar
• Cilantro: Can be swapped for dill, parsley, basil or any tender herbs you prefer
• Garlic cloves: Swap for 1 teaspoon of garlic powder, or you can omit
• Jalapeño: Can be swapped for serrano peppers, Birdseye chiles, red pepper flakes, or you can omit
• Coconut milk: Swap with heavy cream or whole milk but remember, the recipe will no longer be dairy-free
• Extra-virgin olive oil: Swap for avocado oil, grapeseed oil, or really any oil you like!

How to make this recipe

The process is really simple and quick so dinner will really only take you twenty minutes of active time. Here’s how to make it:

1. Roughly chop up the greens, thinly slice the onion, zest the lime, and set it aside.
2. To a blender, add lime juice, cilantro, 3 garlic cloves, jalapeños, and coconut milk. Blend, then add 2 tablespoons of vinegar and 1 teaspoon salt. Blend again until smooth.
3. Place a high-sided sauté pan with a tight fitting lid over medium heat. Add 2 tablespoons of olive oil. Let this heat up for a minute, then add the zest from the lime, 1 teaspoon cumin and 1/2 teaspoon coriander. Let this sizzle for a few seconds before adding the onion. Cook, stirring often, for 5-6 minutes or until the onion is softened. Season with 1/2 teaspoon salt.
4. Add the chopped greens. Pour 1/2 cup of water over the pan and let the greens steam for 1-2 minutes, or until halved in size. Stir to coat in the spices.
5. Make 4 little “wells” in the greens and crack in the four eggs. Pour in the coconut milk. Cover and let the eggs cook for 5-7 minutes, or until the whites are set and peeking out from under the coconut milk.
6. Garnish with mint and feta and serve warm!

Storage tips

Here’s the best way to store it, based on each method:

Fridge: If you’ve already cooked the shakshuka with eggs, store the sauce and eggs separately if possible. The sauce will keep best on its own in an airtight container for up to 3 to 5 days.

Freezer: The sauce freezes really well on its own! Portion it into airtight containers and freeze for up to 3 months. I do not recommend freezing it with the eggs already in it.

To reheat: When you’re ready to eat, thaw (if needed) and reheat the sauce on the stovetop. Then, crack fresh eggs directly into the warmed sauce. Cover and cook until the whites are set and the yolks are cooked to your liking.

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.

Looking for more spring recipes?

And that’s everything for this Spring Green Shakshuka!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

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