Green Shakshuka Spinach Feta (Printable)

A vibrant blend of spinach, kale, feta, and gently cooked eggs in a flavorful green shakshuka dish.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 1 green bell pepper, diced
04 - 2 garlic cloves, minced
05 - 7 oz baby spinach, roughly chopped
06 - 3.5 oz kale, stems removed and leaves chopped
07 - 1 medium zucchini, diced
08 - 1 jalapeño or green chili, finely sliced
09 - 1 bunch fresh cilantro, chopped
10 - 1 bunch fresh parsley, chopped

→ Spices & Seasonings

11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground coriander
13 - 0.5 teaspoon smoked paprika
14 - Salt and freshly ground black pepper, to taste

→ Dairy & Eggs

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

→ To Serve

17 - Crusty bread or pita
18 - Lemon wedges

# Steps:

01 - Heat olive oil in a large skillet over medium heat. Add the onion and green bell pepper, sauté for 4–5 minutes until softened.
02 - Add garlic, zucchini, and jalapeño. Cook for another 2–3 minutes until fragrant and just tender.
03 - Stir in the spinach and kale, allowing them to wilt, about 2–3 minutes.
04 - Add cumin, coriander, smoked paprika, salt, and pepper. Mix well to incorporate spices evenly.
05 - Stir in most of the cilantro and parsley, reserving some for garnish.
06 - Make 4 small wells in the greens. Crack an egg into each well, taking care not to break the yolks.
07 - Sprinkle feta over the top. Cover the skillet and cook for 5–8 minutes, or until eggs are just set to your liking.
08 - Remove from heat. Garnish with reserved herbs and serve with bread and lemon wedges.

# Expert Hints:

01 -
  • It comes together in under 40 minutes but looks like you spent all morning cooking
  • The combination of creamy feta and runny yolks creates the most luxurious sauce
  • You can pack in whatever greens are wilting in your crisper drawer
02 -
  • The residual heat continues cooking the eggs after you remove the pan, so pull them slightly earlier than you think
  • Greens release water as they cook, so if things get too soupy, uncover for the last few minutes
  • A well-seasoned cast iron skillet works beautifully here, but any oven-safe pan will do
03 -
  • Let your eggs come to room temperature while you prep everything else—they cook more evenly
  • If your pan seems dry before adding eggs, splash in a little water or stock instead of more oil

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