Baked Eggs and Greens (Green Shakshuka) Recipe
Serves: 4
  • 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • 1 small onion, finely diced
  • 3 garlic cloves, minced
  • 1 cup cherry tomatoes, halved or quartered if large
  • 3.5oz shiitake mushrooms, chopped
  • 8 cups mixed dark leafy greens such as spinach, swiss chard, kale, beet greens etc., coarsely chopped if large, left whole if small
  • ½ teaspoon sea salt
  • freshly ground black pepper, to taste
  • ½ teaspoon smoked paprika or more to taste
  • ¼ cup crumbled feta or grated pecorino-romano cheese (optional)*
  • 4 large eggs
  1. Preheat oven to 300 degrees.
  2. In a 9-inch cast iron skillet, warm the olive oil over medium heat. Add the onion, garlic, tomatoes and mushrooms. Sauté until the onions are tender and translucent. Add the greens and cook until wilted. Season with salt, pepper and smoked paprika.
  3. Scrape down the sides of the pan and even out the mixture. Sprinkle with cheese, if desired.
  4. Using your spoon, create four small wells in the mixture. One at a time, crack the eggs in a small bowl and carefully transfer to the wells created in the pan.
  5. Transfer the skillet to the oven and bake for 10-15 minutes depending on how you like your eggs. You can also finish the eggs on the stovetop with the pan covered, but take care not to dry out the vegetables. Cook 10-15 minutes. It happens very often that the eggs in the same pan cook differently. You might have one egg cooked through and the rest runny. You have to wing it a little.
* if you don’t add cheese, feel free to add an extra pinch of salt.
You can make this spicy by sauteing crushed red pepper with the onions and garlic.
Recipe by Pamela Salzman at