The City Magazine Since 1975

Green Shakshuka

February 2022
Chef Jeanne Oleksiak serves a verdant twist on the North African dish, filled with leafy greens and warming spice
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3/4 cup, plus 3 Tbs. extra virgin olive oil, divided
1 Tbs. mustard seed
2 tsp. cumin seed
1 Tbs. coriander seed
2 tsp. caraway seed
1 one-inch knob ginger, peeled and finely minced
3 cloves garlic, peeled and finely minced
1 large yellow onion, julienned
2 yellow bell peppers, julienned
1 jalapeño, seeded and julienned
4 cups plus 2 cups baby arugula, divided
4 cups baby spinach
4 cups kale, chopped
Kosher salt & freshly ground black pepper, to taste
1 Tbs. za’atar
1/2 cup fresh dill, roughly chopped
1/2 bunch fresh cilantro, roughly chopped
3/4 tsp. red pepper flakes
2 qts. vegetable stock
1/4 cup freshly squeezed lime juice
1 cup Israeli (pearl) couscous
1 Tbs. freshly squeezed lemon juice
8 eggs
1/2 cup feta cheese, crumbled


Heat 3/4 cup olive oil in a large, deep sauté pan over medium heat. Add the seeds and toast until fragrant. Stir in the minced ginger and garlic and cook until just beginning to brown. Add the onion, bell pepper, and jalapeño, stirring often until onions are translucent.

Fold in four cups of the arugula, plus the spinach and kale, and season lightly with salt and pepper. Stir occasionally until greens are fully wilted.

Add the za’atar, dill, cilantro, red pepper flakes, vegetable stock, and lime juice and stir to combine. Reduce heat to low, and cook for approximately 30 minutes, stirring occasionally. Taste and season with salt and pepper as needed.

In the meantime, bring a medium pot of salted water to a rapid boil over high heat. Add the couscous and cook until tender, stirring occasionally, for the time recommended on the package. Drain and set aside to cool.

For the arugula salad:

In a medium bowl, mix the lemon juice and remaining olive oil until combined. Add the cooled couscous and remaining two cups of baby arugula. Season with salt and pepper. Toss well and set aside.

To serve: 

Preheat the oven to 400°F. 

Heat the shakshuka over high heat until just boiling, then turn off. Carefully crack the eggs into a small dish, one at a time, and add in a circular pattern to the hot shakshuka. Sprinkle with salt and pepper. Place in the oven and cook until eggs are just barely set, about five minutes.

Remove from the oven, sprinkle with the crumbled feta cheese, and top with arugula and couscous salad.

Pro Tip: “The heat is what makes a shakshuka. However, the spice level can be adjusted to taste in the dish or with pepper flakes served alongside.” —Jeanne Oleksiak

Herd Provisions
106 Grove St.