Shakshuka with Collard Greens

Shakshuka with Collard Greens

Attention all Egg fanatics! If you’re looking for a new way to shake up your breakfast you should give this Shakshuka recipe a go. It’s a great way to start off the day!

  • Servings: 4
  • Difficulty: easy
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1 Tablespoon Olive Oil

1 White Onion, Thinly Sliced

1 Red Bell Pepper, Thinly Sliced

½ Teaspoon Kosher Salt

2 Garlic Cloves, Minced

½ Teaspoon Smoked Paprika

¼ Teaspoon Crushed Red Pepper Flakes, to Taste

1 28-Ounce Can Crushed Tomatoes

1 14-Ounce Can Whole Peeled Tomatoes

1 Bunch Collard Greens, Destemmed and Roughly Chopped

4 Eggs

Feta, for Topping

Fresh Herbs, for Topping, Optional

Sliced Avocado, for Topping, Optional

Crusty Bread, for Serving



  1. Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, reduce heat to medium, and cook until softened, about 5 minutes, stirring occasionally.
  2. Add the garlic and paprika, and stir until fragrant, 1-2 minutes.
  3. Add the tomatoes, stir well, and bring the sauce to boil. Reduce heat to a low simmer, cover, and cook for 10 minutes to allow the flavors to develop, stirring occasionally to avoid burning. 
  4. Stir in the collard greens.
  5. Make 4 small wells in the sauce and gently crack an egg into each well. Cover and cook for 5-6 minutes, until the egg whites set and the yolk is still soft. You can cook for longer if you like a firmer egg yolk.
  6. Top with feta, herbs, and/or sliced avocado and serve with crusty toasted bread on the side.


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