Shakshouka is a delicious vegetarian breakfast dish of poached eggs in spiced sauce. While there are many versions of shakshouka (check out our North African version here), this recipe is centered around leeks, kale, and seasoned with za’atar. We serve this dish as is, but you can slice up a baguette, brush it with olive oil, and broil it in your Suvie for 4 minutes a side if you want something crunchy to scoop up the greens and eggs. While the vegetable base keeps well for a few days and can be reheated as needed, the eggs should be served right away lest they become overcooked. Happy brunching!

Note: If you would like to schedule this cook, but do not want to wait for the broiler to cool before refrigerating, sauté the olive oil, leeks, cumin, and za’atar in a medium skillet over medium heat for 8 minutes instead of broiling.

Green Shakshouka

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 2 hours and 15 minutes
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  • 2 tbsp olive oil
  • 2 large leeks (or 4 small), well rinsed, trimmed, halved vertically and sliced thin horizontally
  • 1 tsp cumin
  • 1 tbsp za’atar, plus more for garnish 
  • 2 tsp lemon juice
  • ⅓ cup vegetable stock 
  • 2 cups frozen kale, thawed and drained
  • 4 large eggs
  • ½ cup feta
  • 1 avocado, sliced, for serving
  • Chopped cilantro, for serving
  • hot sauce, for serving
  • 1 lime, cut into wedges, for serving


Spray a Suvie pan with cooking spray. Combine the olive oil, sliced leeks, cumin, and za’atar in a Suvie pan. Broil for 10 minutes, stirring halfway through the broil. 

After the broil, add lemon juice, vegetable stock, kale and salt and pepper to taste to the Suvie pan. Insert pan into your Suvie, input settings, and cook now or schedule. 

Note: you’ll need to add the eggs to the Suvie pan 10 minutes before the cook is finished so set a timer!

Suvie Cook Settings

Bottom Zone: Slow Cook High for 1 hour

Ten minutes before the cook ends, crack eggs over the leeks and kale, spacing them out evenly throughout the pan.

Sprinkle the feta cheese over the eggs and greens. Return the pan to Suvie.

At the end of the cook, remove the pan from Suvie.

Sprinkle the pan with salt, pepper, avocado, and cilantro. Serve immediately with hot sauce and lime wedges.

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 1 hour.


Nutritional Information per serving (2 servings per recipe): Calories 560, Total Fat 42.2g, Total Carbohydrates 27.4g, Total Sodium 336.9mg, Total Protein 24g

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