“Easy Being Green” Shakshuka

Shakshuka is a classic North African and Middle Eastern breakfast dish of simple poached eggs, typically baked in a spiced red sauce of tomatoes and red bell pepper. Our version is a lighter, greener twist on the classic dish with kale, tomatillo salsa and plenty of fresh herbs. It’s perfect in a cast iron skillet and can be made outdoors right in your pizza oven.

By Stephanie Banyas
Serves 4
Image of “Easy Being Green” Shakshuka

  • 2 tablespoons neutral oil such as vegetable, avocado, grapeseed
  • 1 large yellow onion, coarsely chopped
  • 1 jalapeño, coarsely chopped
  • 2 large cloves garlic, coarsely chopped
  • 1 teaspoon ground coriander
  • 4 ounces curly kale leaves (Swiss chard or large spinach leaves also work), coarsely chopped
  • One 16 ounce jar prepared tomatillo salsa
  • 4 large eggs
  • Kosher salt and freshly ground black pepper
  • ½ cup crumbled feta cheese (or goat cheese)
  • ¼ cup coarsely chopped cilantro leaves (or parsley)
  • ¼ cup coarsely chopped dill fronds
  • 3 green onions (pale green and dark green), thinly sliced
  • Juice of ½ fresh lime
  • 1 Fresno chile, finely chopped (optional)

Preheat the Artisan Fire Pizza Oven to 350°F for at least 30 minutes before beginning. We recommend using an oven thermometer placed on the ceramic deck in the center of the grill, off to the side, to monitor the heat.

Place a 10-inch cast iron skillet directly on the deck in the center of the pizza oven to preheat for 10 minutes.


Using heavy-duty oven mitts or grilling gloves, carefully remove the pan (it will be very hot) to a heat-proof surface. Add the oil, onion, jalapeno, garlic and coriander and cook, stirring often, until softened, about 3 minutes. Stir in the kale, making sure to keep your gloves on. Return to the oven and cook until kale is slightly wilted, about 5 minutes longer.


Remove the pan from the oven, always making sure to wear your gloves. Stir in the tomatillo salsa until evenly combined and return to the oven. Cook until bubbly and slightly thickened, about 5 minutes longer.


Remove the pan once more to a heat-proof surface. Using a spoon, make 4 wells evenly around the perimeter of the pan. Crack an egg into each well and season each egg with a bit of salt and pepper. Cook for another 3 minutes or until the eggs have cooked to your liking (we like a runny yolk).


Sprinkle with feta, cilantro, dill, green onion and a squeeze of lime juice. Garnish with red chile, if desired. Serve with Yogurt Naan on the side.