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Shared by Gabriel Israel

Green Shakshuka

Yield: 6 - 8 servingsTime: 45min

Green Shakshuka

Yield: 6 - 8 servingsTime: 45min

This recipe was shared by Gabriel Israel. Read more about his family in "The Green ‘Shakshuka’ an Israeli Chef Carried Around the World." 


For the pickled onions:

  • 1 red onion, thinly sliced
  • 2 tablespoons sumac
  • ¼ teaspoon kosher salt

For the sauce:

  • 1 tablespoon extra virgin olive oil
  • 1 Spanish onion, thinly sliced
  • 1 clove garlic, roughly chopped
  • 1 bunch asparagus, tough ends removed, heads reserved, cut into 1“ pieces
  • 1 tablespoon za’atar
  • ½ tablespoon coriander
  • 1 cup fresh oregano leaves, picked
  • 4 cups heavy cream
  • 2 bags baby spinach (10 oz.)
  • Salt
  • Pepper

For finishing:

  • 1 tablespoon olive oil
  • 2 small zucchini, cut into ½” cubes
  • 8 eggs
  • 2 oz. goat cheese, crumbled
  • 2 tablespoons fresh oregano, leaves picked
Main CoursesGluten FreeDairyVegetarianMiddle East


  • Step 1

    In a small nonreactive bowl, mix the red onion, sumac and salt and let sit for at least an hour.

  • Step 2

    In a medium saucepan, heat the oil over medium-low heat. Add the onion, garlic, and asparagus stems and sauté until the onions are translucent and asparagus is bright green, but not yet fully cooked, about 5 minutes.

  • Step 3

    Add the za’atar, coriander, oregano and ½ teaspoon of saltand sauté for 1 minute. Add the heavy cream and bring to a low simmer. Add spinach and mix to incorporate until spinach is just wilted. Let mixture sit for a few minutes until cool enough to handle.

  • Step 4

    Carefully transfer the mixture to a blender and process until smooth. Taste and adjust for seasoning and then place in the fridge to cool. This can be done up to two days in advance.

  • Step 5

    To finish, heat the oil in a large pan over medium-high heat. Add the zucchini and reserved asparagus heads. Sprinkle with salt and pepper. Add the sauce and bring to a simmer, cooking until zucchini and asparagus are bright green and the sauce thickens a bit, about 3-5 minutes. Gently crack each of the eggs on top of the mixture, sprinkling each yolk with salt. Cover the pan and cook for 3-4 minutes on medium heat until egg whites are cooked through and yellows are still runny.

  • Step 6

    Top with the pickled sumac onions, goat cheese, and fresh oregano. Serve immediately with fresh pita.