Green Shakshuka with Spinach (Printable)

Sautéed greens, herbs, and creamy feta crowned with delicate poached eggs in a vibrant Mediterranean style.

# What You Need:

→ Greens

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 green bell pepper, diced
05 - 7 oz baby spinach, roughly chopped
06 - 3.5 oz kale or Swiss chard, stems removed, leaves chopped

→ Herbs & Flavor

07 - 1 jalapeño or green chili, deseeded and finely sliced
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon ground turmeric
12 - Salt and freshly ground black pepper, to taste
13 - 1/2 cup fresh parsley, chopped
14 - 1/4 cup fresh cilantro, chopped

→ Eggs & Cheese

15 - 4 large eggs
16 - 3.5 oz feta cheese, crumbled

→ Garnish

17 - 2 tablespoons fresh dill, chopped (optional)
18 - Extra virgin olive oil, to drizzle

# Steps:

01 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until softened.
02 - Add garlic and green bell pepper; cook for another 2–3 minutes until fragrant.
03 - Stir in jalapeño (or green chili), cumin, coriander, smoked paprika, and turmeric. Cook for 1 minute until spices are fragrant.
04 - Add spinach and kale (or chard) in batches, stirring until wilted and reduced in volume. Season with salt and pepper.
05 - Mix in fresh parsley and cilantro until evenly distributed.
06 - Use a spoon to make 4 wells in the greens. Crack an egg into each well.
07 - Sprinkle the crumbled feta over the greens and eggs.
08 - Cover the skillet with a lid and cook for 5–7 minutes, or until eggs are cooked to your liking (soft yolks are traditional).
09 - Remove from heat. Garnish with dill and a drizzle of extra virgin olive oil. Serve immediately with warm crusty bread or flatbread.

# Expert Hints:

01 -
  • The combination of wilting time on the stove makes the greens impossibly tender without losing their bright fresh flavor
  • Everything cooks in one pan and somehow looks impressive enough for company brunch
02 -
  • A lid is absolutely nonnegotiable here without it the eggs will never cook through before the greens dry out completely
  • Room temperature eggs will give you much more predictable results than cold ones straight from the fridge
03 -
  • If your greens seem too dry before adding eggs, splash in a tablespoon of water to create steam
  • Crack each egg into a small bowl first so you can fish out any shell pieces before it goes into the pan

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