Green Shakshuka

Fact: Brunch is the most important meal of the week. And brunch should ALWAYS feature eggs. We’ve been making the traditional tomato shakshuka for a few years now but have always wondered about the idea of changing up the sauce. Last weekend, we really really wanted shakshuka, mostly because we had a nice crusty baguette that we wanted to eat and decided to take the plunge with trying a “green” version. 

Most other recipes we have seen use swiss chard or kale, both of which we are not big fans of. Spinach we could eat for days so it was a no brainer. Adding the mushrooms gives a nice meaty texture to the mixture which frankly would taste amazing even without the eggs! 

Tips & Tricks

  • Bake time differs based on how runny you like your yolk – for a medium done egg, 12 minutes is the magic number! 
  • This is a great dish to make in advance if you’re having people over for brunch – you can prep the sauce a few days in advance, when you are ready to serve, warm the sauce and then pour into individual skillets (we found our on Amazon!), crack the eggs and bake! 

Recipe Information

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: 2 entrée servings


  • 1 white onion chopped
  • 2 tsp minced garlic (or 2 cloves)
  • 1/2 bag frozen spinach
  • 1 cup white mushrooms sliced
  • 3 tsp paprika
  • 2 tsp za’atar seasoning
  • salt/pepper
  • 4 eggs


  1. Pre-heat oven to 350F
  2. Sauté onions garlic and spices in olive oil until soft 5-7 minutes
  3. Add mushrooms and continue to cook on medium heat another 5 min
  4. Add frozen spinach cover and cook till wilted and cooked ~10 min
  5. Adjust seasoning if needed
  6. Divide mixture into two cast iron skillets
  7. Make two holes in each skillet and crack open eggs
  8. Bake on middle rack for 8-12 minutes 
  9. Garnish with chopped parsley and serve with bread