Emerald Eggs: Shakshuka

Music Pairing: Oscar Petersen/Stephane Grapelli-Nuages


As we shared before, we love hosting friends and loved ones over brunch at home.  It is normally a good mix of friends and their children, along with the friends of our children.  While the crepes and waffles are a good foundation for most of our brunches, we get sophisticated about the eggs we serve.  Those range from chorizo and cheddar eggs, cheddar scrambles, frittatas and one of the beloved recipes, our green shakshuka.  Neither Aaron nor the boys are big fans, but for Afa, it is one of her favorite versions to share with our vegetarian and green loving friends!  The musical pairing comes from our shared love of jazz violin and the great Stephane Grapelli, often played during our brunches.  The green shakshuka is a version of a dish that Afa loves and Aaron has tried to get for her in many different places around the world.  Afa first fell in love with it during a visit to Israel with her family in the mid-nineties (the recipe is also found all over the Middle East, North Africa, and beyond).  One year, for Afa’s birthday, Aaron arranged for a catered experience and shakshuka was on the menu.  The idea of making it green came from Afa’s love of all things green and the thought that we If add some more produce, it will make the dish all the more yummy and potentially more aesthetically appealing.  But, we shall let you be the judge of that.  In fact, after a serving of this, one seldom needs another meal on the same day (the eggs are quite filling).  Paired with an excellence cup of Early Grey or English breakfast tea, the experience is pure joy.


  • 8 oz arugula
  • 1 bunch of cilantro
  • 1 small onion, chopped
  • Ground tomatillos
  • 1 medium orange pepper
  • 1 green onion
  • 1 asparagus bunch
  • 3 tomatoes, sliced
  • 4 eggs
  • Optional crumbled feta or goat cheese
  • 1 T salt
  • 1 pepper
  • 3 T olive oil
  • Optional: 1 t sumac
  • Optional: sliced avocado


  • Slice the tomatoes and bake at 400 degrees for 20 mins, seasoned with a bit of salt and pepper only and sprinkled with olive oil.  Set aside.
  • In the food processor, grind/crush the charred tomatillos and all greens, gently
  • Add the green mixture on top of the tomatoes
  • In a separate pan, gently fry the asparagus, green onions and peppers, using 1 T olive oil.  Appoint that mixture on top of the greens
  • Break the eggs and add a pinch of salt and pepper.  Cover the entire mixture with the eggs and sprinkle a few drops of olive oil.
  • Optional: sprinkle with sumac and crush feta.
  • Bake for about 15 mins at 400 degrees and serve with tea and optional toasted flat bread.

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