Green Shakshuka with Avocado, Za’atar, Tahina and Zhug

Green Shakshuka

A thick, finely chopped spinach base supports the eggs without flooding them. Gentle covered cooking sets the whites while keeping the yolks soft.

Ingredients

• 8 large eggs
• 1½ lb spinach, washed and drained
• 2 tablespoons ghee
• 6 scallions, thinly sliced
• 3 cloves garlic, finely chopped
• 1 teaspoon ground cumin
• ½ cup flat-leaf parsley leaves, finely chopped
• ¼ cup water, plus more as needed
• 1 tablespoon lemon juice
• ¾ teaspoon fine sea salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red chile flakes, for finishing

Instructions

1. Wilt the spinach in batches in a large covered skillet over medium heat, using only the water clinging to the leaves. Transfer to a colander, cool briefly and press out excess liquid without squeezing completely dry. Finely chop.
2. Heat the ghee in a wide, lidded 12-inch skillet over medium heat. Add the scallions and cook for 3–4 minutes until softened. Stir in the garlic and cumin and cook for 30 seconds without browning the garlic.
3. Add the spinach, parsley, ¼ cup water, salt and pepper. Cook for 3–4 minutes, stirring, until the greens form a moist, thick bed. Stir in the lemon juice and adjust the seasoning. Add water a tablespoon at a time if the mixture looks dry.
4. Make eight shallow wells in the greens. Crack an egg into each well and lightly season the eggs with salt.
5. Reduce the heat to low and cover. Cook for 6–9 minutes, checking after 5 minutes, until the whites are opaque and set but the yolks still wobble. If the bottom starts sizzling aggressively, lower the heat and add a tablespoon of water around the edge.
6. Remove from the heat promptly and uncover to limit carryover cooking. Finish with the chile flakes.

Notes

• For the individual-skillet presentation, divide the hot green base among four small lidded skillets and cook two eggs in each.
• For fully cooked eggs, continue until both whites and yolks are firm; use pasteurized eggs if serving soft yolks to someone at increased risk from undercooked eggs.

Lemon-Garlic Tahina

Lemon and cold water turn tahini into a light, spoonable sauce that balances the rich yolks and avocado.

Ingredients

• ⅓ cup tahini, well stirred
• 2 tablespoons lemon juice
• 1 small clove garlic, finely grated
• ¼ teaspoon fine sea salt
• 3–5 tablespoons cold water

Instructions

1. Whisk the tahini with the lemon juice, garlic and salt. The mixture will initially tighten.
2. Whisk in the cold water a tablespoon at a time until pale, smooth and thick enough to hold a soft dollop.
3. Taste and adjust the salt or lemon. Let stand while the shakshuka cooks.

Notes

• Tahini thickens as it stands; loosen with a splash of water just before serving.

Green Zhug

Fresh herbs, green chile and warm spices provide a concentrated counterpoint to the mellow greens and sesame sauce. Pulsing keeps it textured rather than turning it into a smooth dressing.

Ingredients

• 1 cup packed cilantro leaves and tender stems
• ½ cup packed flat-leaf parsley leaves
• 2 serrano chiles, roughly chopped, seeds removed for less heat
• 2 small cloves garlic
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ⅛ teaspoon ground cardamom
• ⅓ teaspoon fine sea salt
• 1 tablespoon lemon juice
• 3 tablespoons extra-virgin olive oil

Instructions

1. Dry the washed herbs thoroughly. Pulse the garlic and chiles in a small food processor until finely chopped.
2. Add the herbs, cumin, coriander, cardamom and salt. Pulse, scraping the bowl as needed, until finely chopped but not puréed.
3. Add the lemon juice and olive oil and pulse briefly to make a thick, coarse spooning sauce. Taste for salt and acidity.

Notes

• Serve the zhug alongside the eggs rather than stirring it into the hot greens, preserving its fresh flavor. Start with a small spoonful if the chiles are especially hot.

Avocado with Za’atar

Large avocado pieces stay cool and creamy against the warm eggs. Za’atar adds toasted sesame texture and tart, herbal seasoning.

Ingredients

• 2 large ripe avocados
• 2 teaspoons lemon juice
• 2 teaspoons gluten-free za’atar blend with sesame, sumac and herbs
• 1 pinch flaky sea salt

Instructions

1. Just before serving, cut the avocados into broad slices or irregular chunks.
2. Drizzle with the lemon juice, then season with za’atar and flaky salt. Handle gently to keep the pieces intact.

Overall Timing / Workflow

Making the sauces first allows the eggs to go directly from the stove to the table without overcooking.

Instructions

1. 0:00 — Wash and dry the greens and herbs. Make the tahina and zhug.
2. 0:15 — Wilt and chop the spinach, then cook the scallion-garlic base.
3. 0:28 — Finish seasoning the green base and add the eggs.
4. While the eggs cook, cut and season the avocado and set out warm plates.
5. 0:35–0:40 — Check that the egg whites are set, remove the skillet from the heat, add the accompaniments and serve immediately.

Plating

Keeping the toppings in distinct clusters gives each bite a different balance of heat, creaminess and acidity.

Instructions

1. Bring the skillet to the table on a heatproof trivet, or divide the eggs and their green base among four warm plates.
2. Arrange the avocado to one side, leaving the yolks visible.
3. Add a generous dollop of tahina and a smaller mound of zhug beside the eggs. Serve any remaining sauces separately.

Leftover Path

The green base reheats well, while fresh eggs and separately stored sauces preserve the best texture.

Instructions

1. Refrigerate leftovers within 2 hours. Store the green base, cooked eggs, tahina and zhug in separate airtight containers where practical.
2. Use the green base and tahina within 3 days and the zhug within 4 days. Keep cut avocado tightly covered and use the next day.
3. Reheat the green base with a splash of water until steaming, then cook fresh eggs in it for the best result.
4. If saving cooked eggs, refrigerate promptly, use within 2 days and reheat to 165°F; the yolks will become firm.