# Green Shakshuka with Tahina, Green Shatta, Feta and Fermented Vegetables > Soft eggs nestle into sweet leeks, green pepper and wilted spinach under a generous spooning of lemony tahina. Green shatta, tangy kraut and fermented beets cut through the richness, with feta, herbs and olives rounding out a leisurely Mother's Day brunch. - URL: https://www.chezjk.com/recipes/shakshuka-with-tahina-green-shatta-kitchari-kraut-fermented-beets - Author: Jonathan Katzman - Cooked and photographed: 2026-05-10 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: vegetarian, gluten-free, nut-free ![Green Shakshuka with Tahina, Green Shatta, Feta and Fermented Vegetables](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F3da20d834437606e.jpg) ## Green Shakshuka Slowly softened leeks and peppers create a sweet, savory foundation for the eggs. Cooking excess moisture out of the spinach keeps the finished dish rich rather than watery. ### Ingredients - 2 tablespoons ghee - 2 medium leeks, white and light-green parts thinly sliced and thoroughly washed - 1 large green bell pepper, seeded and finely diced - 3 cloves garlic, minced - 1 teaspoon ground cumin - 12 oz baby spinach, roughly chopped - 1/4 cup water, plus more as needed - 8 large eggs - 1 tablespoon lemon juice - 1/2 teaspoon fine sea salt, plus more to taste - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Heat the ghee in a wide, lidded 12-inch skillet over medium heat. Add the leeks, green pepper and salt. Cook for 10–12 minutes, stirring often, until tender and sweet with a little golden color; lower the heat if the leeks begin to scorch. 2. Add the garlic and cumin and stir for 45 seconds. Add the spinach in batches, turning until wilted. 3. Cook uncovered for 3–5 minutes, until liquid released by the spinach has mostly evaporated. Stir in the water, lemon juice and black pepper. Taste and adjust the salt, allowing for the salty toppings. 4. Make eight shallow wells and crack an egg into each. Cover and cook over low heat for 6–9 minutes, checking early, until the whites are opaque and set and the yolks still yield gently when the pan is moved. Add a tablespoon of water around the edge if the vegetables begin to catch. 5. Remove from the heat promptly and serve with the tahina and accompaniments. ### Notes - For anyone at increased risk from undercooked eggs, use pasteurized eggs or cook until both whites and yolks are firm. - If eight eggs crowd your skillet, divide the vegetable base between two smaller lidded pans. ## Lemon-Garlic Tahina Lemon and water turn tahini into a pale, flowing sauce that coats the eggs without needing cream. A small amount of garlic adds savoriness without overwhelming the ferments. ### Ingredients - 1/2 cup well-stirred tahini - 3 tablespoons lemon juice - 1 small clove garlic, finely grated - 1/4 teaspoon fine sea salt - 6–8 tablespoons cold water ### Instructions 1. Whisk the tahini, lemon juice, garlic and salt together. The mixture will initially stiffen. 2. Whisk in the cold water a tablespoon at a time until smooth, pale and pourable, with enough body to coat a spoon. 3. Taste for lemon and salt. Let stand for 5 minutes, then loosen with a little more water if it has thickened. ### Notes - Bring refrigerated tahina toward room temperature before serving and whisk again; cold sauce can mute the warmth of the eggs. ## Fresh Green Shatta A coarse green chile relish brings concentrated heat and acidity alongside the mellow sesame sauce. Keeping it separate lets everyone control the heat. ### Ingredients - 4 oz green jalapeños or serranos, stems removed - 1 small clove garlic, chopped - 1 tablespoon lemon juice - 1 tablespoon white wine vinegar - 1 tablespoon extra-virgin olive oil - 1/4 teaspoon fine sea salt, plus more to taste ### Instructions 1. For a milder shatta, remove the seeds and ribs from some of the chiles. Roughly chop the chiles. 2. Pulse the chiles, garlic and salt in a small food processor until finely chopped but not smooth. 3. Stir in the lemon juice, vinegar and olive oil. Rest for at least 15 minutes, then adjust the salt and acidity. 4. Serve in a small bowl, allowing roughly 1–2 teaspoons per person to start. ### Notes - This is a quick, fresh shatta rather than a fermented version. Refrigerate promptly; it is not shelf-stable. ## Kitchari Kraut and Fermented Beets Crunchy, acidic ferments contrast with soft eggs and creamy tahina. Keeping the beets separate preserves the distinct yellow and burgundy colors. ### Ingredients - 1 cup Cultured Pickle Shop kitchari kraut, gluten-free and vegetarian - 1 cup fermented beets, gluten-free and vegetarian ### Instructions 1. Lift the kraut and beets from their brines with separate clean utensils and let excess liquid drain without squeezing them dry. 2. Keep in separate bowls and serve cool in small piles alongside the hot shakshuka. 3. Return the remaining ferments to the refrigerator in their original brines. ### Notes - Use purchased finished ferments for this meal; do not replace them with freshly grated raw vegetables. ## Feta, Olives and Herb Finish Large feta crumbles provide creamy, salty bites while herbs and chile brighten the tahina. Olives served separately add briny contrast without crowding the eggs. ### Ingredients - 4 oz vegetarian feta made with microbial or vegetable rennet - 3/4 cup mixed brined olives, drained - 1/3 cup roughly chopped flat-leaf parsley - 1/2 teaspoon crushed red chile flakes - 1/4 teaspoon coarsely ground black pepper - 2 teaspoons extra-virgin olive oil ### Instructions 1. Break the feta into irregular, generous crumbles and place the olives in a side bowl. 2. Finish the tahina-covered shakshuka with feta, parsley, chile flakes, black pepper and a light drizzle of olive oil. ## Overall Timing / Workflow The sauces and cold accompaniments can be ready before the eggs go in, leaving only a quick final assembly. ### Instructions 1. 0:00 — Wash and slice the vegetables; begin softening the leeks and pepper. 2. 0:10 — Make the shatta and let it rest. Whisk the tahina while the vegetables continue cooking. 3. 0:20 — Add the garlic, cumin and spinach to the skillet. Drain the ferments, crumble the feta and chop the parsley. 4. 0:28 — Adjust the vegetable base, add the eggs and cover. Set out the sauces, ferments and olives. 5. 0:35–0:40 — Check that the egg whites are set, then plate immediately and add the finishing toppings. ### Notes - Both sauces can be made the day before and refrigerated. Loosen the tahina before serving. ## Plating Warm eggs and greens stay central, with cool ferments and hot shatta kept distinct so each bite can be balanced at the table. ### Instructions 1. Divide the greens and eggs among four warm shallow bowls, giving each person two eggs. 2. Spoon tahina generously over and around the shakshuka, then add the feta, parsley, chile, black pepper and finishing oil. 3. Place separate small mounds of kitchari kraut and fermented beets along one edge. Add a small spoonful of green shatta nearby, passing the rest separately. 4. Serve the olives in a bowl on the side. ## Leftover Path The vegetable base reheats well, while fresh eggs give a better result than reheating soft-cooked ones. Keeping sauces and ferments separate preserves their texture and brightness. ### Instructions 1. Refrigerate cooked shakshuka within 2 hours in a covered container. Store tahina, shatta, feta and ferments separately. 2. Use leftover cooked eggs within 2 days and reheat to 165°F; the yolks will firm up. Untopped vegetable base keeps for 3–4 days and can be reheated with a splash of water before adding fresh eggs. 3. Use homemade tahina and fresh shatta within 4 days. Follow the producer's storage guidance for the kraut, beets, feta and olives. 4. Turn extra vegetable base into another small shakshuka, or serve it warm with feta and tahina, adding the ferments only after reheating. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.