Water-Cooked Sprightly Green Shakshuka

This green, water-cooked version of Shakshuka is …oh… so delicious and filling… milder, CALMER, herbier, and lighter than your average breakfast dish. Cooking everything primarily in water itself helps to create far less oil/caramelization, despite this dish having some fiery and earthy ingredients! Combined with the additional wateriness of the spinach and cilantro, plus the airy dill, citric-soaked artichoke hearts, and lemon, these two milder elements of air and water respectively take the center stage. And when you eat this dish, dude… you will be so full… in such a way that, dare I say, may be delightfully different from what you’re used to with light, cooling freshness. 🙂


  • 1 Herbed Garlicky Lemon Olive Oil Cube (I recommend with mint or fresh tarragon)
  • 1/4 cup fresh, chopped dill
  • 1/4 cup chopped green onions or chives
  • 1/2 cup chopped parsley root (can sub with fresh parsley leaves and/or you can pair/substitute with parsnips for a little bit of a deeper zest)
  • 1 cup chopped fresh cilantro
  • 4 cups baby spinach and kale
  • 1 green bell pepper, chopped
  • 3 jarred, marinated artichoke hearts, pre-rinsed to remove excess salt
  • 4 eggs
  • 2 cups sweet potato, thinly sliced
  • 2 cups for water-cooking
  • about 3 tsp garlic powder
  • Optional: salt and black pepper to taste, and/or red chile flakes or chipotle powder for spice if you prefer some fire to your meals 😉 .

Special equipment: air-fryer and parchment paper

Prep time: 30 minutes
Yields: 4 servings (It’s VERY filling— you’ll be surprised that you only need 1 egg per serving!)


  1. Chop the sweet potato into thin slices, then air-fry in a parchment-paper lined air fryer tray for 30 minutes at 400 degrees F.
  2. Meanwhile, chop up all of the vegetables. In a large skillet or pan, heat together the olive oil cube, bell peppers, and parsley root first to pre-soften. Cook on medium high heat for about 3-5 minutes, stirring slightly.
  3. Add 1 cup of water to the pan to deglaze, then add spinach, kale, dill, green onions, garlic powder, and artichoke hearts, again stirring around until everything is softened, for about 5 minutes. Add another 1/2 cup of water to prevent total evaporation, then continue cooking and stirring for an additional 5 minutes.
  4. Once all of the veggies are softened, spread little ‘cups’ in between the veg-mixture and crack one egg into each cup.
    • Simmer on medium-low heat for 3-5 minutes until egg-whites have just cooked and turned solid in color if you prefer runny yolks.
    • If you prefer solid yolks (like I do), cover and cook for additional 7-10 minutes until eggs are completely firm, adding one more 1/2 cup of water in between if covering and cooking to prevent total evaporation.
    • Serve with sweet potato slices for dipping if you like it runny, or for toast-topping if you’re a firm-yolk fan like me!

Yasmine’s Notes:

This deliciously fresh and simple dish pairs well with literally ANY substitutions you may have on hand as the seasons change from cool to warm— don’t have artichoke hearts? Try fresh zucchini. Don’t have kale? Try swiss chard. Don’t want to use sweet potato slices? Try plating this over a fresh leafy lettuce blend instead.


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