Green Shakshuka with Pesto

This Green Shakshuka with Pesto recipe is packed with flavour. This may not be a traditional recipe, but it’s my take on it with seasonal ingredients, and its really good! This recipe is full of the good stuff like onion, greens, zucchini, and a burst of flavour after it’s topped with feta cheese. It’s the perfect meal!

If you’re looking for more healthy breakfast ideas, check out this Healthy Coconut Granola. Or how about some muffins? These Carrot Ginger Muffins are easy and healthy, and these Rhubarb Crumble Muffins hit the spot!

Can I make this Green Shakshuka Recipe Gluten Free?

Yes! This shakshuka with pesto recipe is gluten free. Make sure the bread you use to dip in the eggs is gluten free bread.

Can I make this dairy free?

This shakshuka recipe is topped with feta cheese. It also has pesto in it. For a dairy free version, make sure the pesto you are using doesn’t contain dairy and skip the feta on top!

Ingredients needed for this pesto egg recipe!

This Green Shakshuka and Pesto recipe only needs 8 ingredients and comes together quickly. Heres what you will need.

Zucchini – I used a medium zucchini and shredded it with the peel on. It equaled about 2 cups of shredded zucchini.

Onion – Use either yellow or red onion in this dish. You will need one cup of diced onion.

Leafy Greens – I used kale in this recipe, but spinach works too! Use whatever you have on hand! One cup of packed greens are needed here.

Garlic – This adds to all the great flavours going on in the dish. Two cloves is all that is needed here.

Pesto – A star in this recipe, use 2 tablespoons of pesto. You can always use more if you like!

Eggs – Four large eggs are used here!

Olive Oil – Just a drizzle is needed to cook the vegetables in.

Feta Cheese – This is added as a garnish after the dish is done cooking and it adds a deliciously salty flavour to the recipe!

Bread – Used for dipping in the eggs! Use whatever bread you have on hand.

How to make this Green Shakshuka?

This recipe comes together really fast, so it’s good to have everything ready to go. This means, shred the zucchini, chop the greens, dice the onion, mince the garlic, and crumble the feta.

Heat a large skillet over medium heat ( I have this one from Lodge) . Add in one tablespoon of olive oil. Start with cooking the onion until it starts to become translucent. This takes about 3-5 minutes.

Add the zucchini to the skillet and continue cooking. Cook until the zucchini begins to soften. Add in the greens and garlic and cook for about 30 seconds. Add in the pesto and toss all the veggies in it.

Create four wells in the greens to crack the eggs into. Crack the eggs carefully into the wells. Lower the temperature of the heat, and cook until the egg whites are completely cooked. Typically with a shakshuka dish, the eggs are left runny. If you prefer them cooked more, cook the eggs to your liking. You can add a tiny bit of water to help steam the eggs if needed. Pour about a tablespoon in, and it will help to cook the eggs faster if needed.

Once the eggs are done, top with crumbled feta cheese and serve right away. Toast up some bread and get dipping!