Green Shakshuka with Spinach (Printable)
Poached eggs nestled in a vibrant green spinach sauce with herbs and creamy feta cheese.
# What You Need:
→ Vegetables & Greens
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 green bell pepper, diced
05 - 1 small zucchini, diced
06 - 6 cups fresh spinach, roughly chopped
07 - 1 cup fresh parsley leaves, chopped
08 - 1 cup fresh cilantro leaves, chopped
09 - 1 jalapeño or green chili, finely chopped (optional)
→ Sauce & Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - 1/2 teaspoon smoked paprika
13 - Salt and freshly ground black pepper, to taste
14 - 1/4 cup water or vegetable broth
15 - Juice of 1/2 lemon
→ Eggs & Cheese
16 - 4–6 large eggs
17 - 3.5 oz feta cheese, crumbled
→ Garnishes
18 - Fresh herbs (parsley, cilantro), for serving
19 - Sliced avocado or crusty bread (optional)
# Steps:
01 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until softened.
02 - Stir in garlic, green bell pepper, and zucchini. Cook for 4–5 minutes, until vegetables are tender.
03 - Add spinach, parsley, cilantro, and jalapeño (if using). Cook, stirring, until greens wilt down, about 2–3 minutes.
04 - Sprinkle in cumin, coriander, smoked paprika, salt, and pepper. Mix well to incorporate spices evenly.
05 - Pour in water or broth and lemon juice. Simmer for 2 minutes, allowing flavors to meld together.
06 - Use a spoon to make small wells in the green mixture. Crack an egg into each well, being careful not to break the yolks.
07 - Cover the skillet and cook for 6–8 minutes, or until eggs are just set to your liking. Whites should be opaque while yolks remain slightly runny.
08 - Remove from heat. Sprinkle with crumbled feta and extra fresh herbs.
09 - Serve hot, with avocado or crusty bread if desired.
# Expert Hints:
01 -
- The combination of feta and eggs creates the creamiest, most satisfying texture without needing heavy cream or butter
- You get two cups of greens in one sitting without even trying
- It looks stunning on the table but comes together in under 40 minutes
02 -
- Make sure the sauce is bubbling gently before cracking the eggs, or they will spread instead of staying in their wells
- A lid that actually fits your skillet makes all the difference for even egg cooking
- Room temperature eggs are less likely to crack when you add them to the hot pan
03 -
- Use a skillet with a light interior if possible, it is much easier to see when the egg whites are fully set
- Crack each egg into a small bowl first, then slide it into the well to avoid shells in your sauce