Easy Green Shakshuka with Pesto in a black pan with a ladle on the side and bread visible in the background, photographed from the side

Easy Green Shakshuka with Pesto


This Easy Green Shakshuka with Pesto is a recipe that we cooked on repeat whilst we were on holidays and I thought I would share it with you this week!! This recipe is also a one-pan-wonder. Usually, shakshuka still needs to be put into the oven in order to be finished off. I found a trick to avoid this, as we did not have an oven whilst we were traveling: You simply add a lid on top of the eggs whilst they are cooking. That way, they are baking through without the oven. But, they tend to turn a bit more white on top where the yolk usually is though (as you can see in the pics).

Easy Green Shakshuka with Pesto in a black pan with a ladle on the side and bread visible in the background

You might be wondering – what is shakshuka? Shakshuka is said to have come from Indonesia and allows eggs to be gently poached in a tomato and red pepper sauce. I posted a recipe like this back in my very first few months of blogging (still delicious, even though the pictures could need some updating). Check out my Baked Eggs in Tomato Sauce. This recipe was also posted before I actually knew that it is really called “shakshuka” 🤣.

Easy Green Shakshuka with Pesto in a black pan with a ladle on the side and bread visible in the background, photographed from the side

This “green” version combines delicious (green) vegetables with onion, a little bit of non-dairy milk, capers, and pesto. I am not sure whether you have seen it, but there is also a viral trend combining pesto with eggs at the moment going around on Instagram. That is because it is actually delicious and adds bucket loads of flavor to the dish 😍. I have used it for this recipe as well. Then you let all of it simmer in the pan with your eggs until they reach the desired consistency. I wanted mine “done” today, but you could poach them a bit less, of course.

Easy Green Shakshuka with Pesto in a black pan with a ladle on the side, photographed from above

Why is this Easy Green Shakshuka with Pesto good for you?

Zucchini / Courgette

I have not raved about this green goddess in a while. I absolutely love zucchini (called courgette in the States). They are ripe this time of the year and belong to the summer squash family, which, technically, makes it a fruit. Zucchinis can range in color from yellow to dark green and are loaded with nutrients. They contain vitamins A, C, and K, as well as manganese, magnesium, potassium, folate, copper, and phosphorus. Zucchinis are high in water content, which is beneficial for our digestive tract. They also contain both soluble and insoluble fiber. These types of fiber are beneficial to our gut. Insoluble fiber bulks up the stool and allows for easy elimination. Soluble fiber provides feeding ground for good-gut bacteria, which in turn produce short-chain fatty acids that nourish your gut cells.

A bread with butter and a corner bitten into on a wooden plate

Of course, zucchinis are also loaded with antioxidants, mainly the carotenoid type. I cannot stress this enough but antioxidants are so important for our bodies. They combat free radicals in our body, which can lead to oxidative stress if we are not keeping the number of free radicals in balance. Oxidative stress is the precursor to many if not all Western diseases – you are basically over-inflaming and over-damaging your body. Each antioxidant has a slightly different profile and “job” it does in the body. This is where the term “Eat the Rainbow” has been coined. It allows you to get different nutrients, minerals, and antioxidant profiles into your body. The antioxidant content in zucchinis appears to be highest in the skin, which is why it should also be consumed.

As one final point, I wanted to mention that the fiber found in zucchinis appears to be contributing to lower blood sugar levels. This has been particularly the case in people with type 2 diabetes. It is also super good for your heart health. Pectin, a type of fiber found in zucchinis, has been shown to lower “bad” cholesterol levels. Lowered “bad” cholesterol levels – and thereby total cholesterol levels, is excellent for your heart.

How can I adjust this Easy Green Shakshuka with Pesto to my dietary requirements?

This recipe is vegetarian and gluten-free. Due to the nuts used in pesto, it is not nut-free, and due to the eggs used, it is also not vegan. However, you can make this recipe paleo by simply using a paleo-approved pesto, as well as paleo-approved bread (should you want to add bread).

Easy Green Shakshuka with Pesto with a fork being stuck into an egg and being broken up

Other Veggie Loaded Breakfasts on the Blog

There are so many delicious, veggie-loaded breakfast/brunches on the blog!! If you enjoy this one, be sure to also check out:

Easy Green Shakshuka with Pesto with a fork picking up an egg

And that is it for this week 🥰. I hope you enjoy this absolute deliciousness of an Easy Green Shakshuka with Pesto as nice as we do at home. It truly has become a staple in our household (P.S. you can also eat it in the evening 😉. As always, please let me know what you think by either commenting below and/or rating the recipe. I look forward to hearing from you!!

Easy Green Shakshuka with Pesto

5 from 1 vote
Recipe by Ann Robejsek Course: Breakfast, brunchCuisine: Middle EastDifficulty: Medium


Prep time


Cooking time



This Easy Green Shakshuka is your perfect veggie-yet-delicious start into your day. No oven is needed and it is ready in less than 30 minutes!


  • For the Easy Green Shakshuka with Pesto
  • 2 tsp 2 cooking oil of choice (I used ghee)

  • 1 medium 1 -sized onion

  • 2 small 2 zucchinis – see notes for details*

  • 1 1 green pepper

  • 2 tsp 2 capers

  • 1/2 cup 1/2 (125 ml.) non-dairy milk

  • 4 tsp 4 pesto of choice (heaped)

  • 4 4 eggs

  • For Garnish
  • Avocado

  • Spring onions

  • Dill

  • Bread

  • Butter

How to

  • For the Easy Green Shakshuka with Pesto
  • Peel the onion and cut finely. Heat a (non-sticking) pan to medium-high heat and add the cooking oil of choice along with the chopped onion. Fry off until translucent, about 5 minutes
  • Meanwhile, wash and finely cut both the zucchinis and green pepper. Add along to the pan and quickly stir until browned. You can also add a bit of pepper to “help the zucchini” along in releasing water. Chop the capers and add along with the non-dairy milk and continue to simmer the veggies a bit. Add the pesto and mix through
  • Gently make four molds into your veggies and crack the eggs. Sprinkle a bit of salt onto them and put on medium heat whilst adding a lid to the eggs in order to cook them through. Cook to your liking and desired consistency – mine were hard in the middle and it took about 12 minutes
  • Take the pan off the heat, and serve immediately. You can garnish your dish with green onions, dill, avocado, or simply dip bread into it. It will be delicious regardless. Season with salt and pepper and enjoy!!

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