Green Shakshuka Spinach Feta (Printable)

A colorful blend of greens, herbs, feta, and eggs, delivering a fresh, hearty dish for any time of day.

# Ingredient List:

→ 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 medium zucchini, diced
06 - 7 oz baby spinach, roughly chopped
07 - 3.5 oz kale or Swiss chard, stemmed and chopped
08 - 2 spring onions, sliced
09 - 1 green chili, finely chopped (optional)

→ Herbs & Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - ½ teaspoon ground paprika
13 - ¼ teaspoon chili flakes (optional)
14 - Salt and pepper, to taste
15 - ½ small bunch fresh parsley, chopped
16 - ½ small bunch fresh cilantro, chopped
17 - ½ small bunch fresh dill, chopped

→ Eggs & Cheese

18 - 4 large eggs
19 - 3.5 oz feta cheese, crumbled

→ Garnish

20 - Extra chopped herbs
21 - Toasted bread or pita (optional)

# How to Make:

01 - Heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, about 3-4 minutes.
02 - Stir in garlic, green bell pepper, and zucchini. Sauté for another 4-5 minutes until vegetables begin to soften.
03 - Add the spinach, kale (or Swiss chard), and spring onions. Cook, stirring frequently, until greens are wilted, about 2-3 minutes.
04 - Sprinkle in cumin, coriander, paprika, chili flakes (if using), salt, and pepper. Stir well to combine.
05 - Mix in chopped parsley, cilantro, and dill. Cook for 1-2 minutes until fragrant. Taste and adjust seasoning.
06 - Using a spoon, make 4 small wells in the vegetable mixture. Crack an egg into each well.
07 - Reduce heat to low, cover the skillet, and cook until egg whites are set but yolks are still runny, about 7-8 minutes.
08 - Sprinkle crumbled feta over the top. Cover for another minute to slightly melt the cheese.
09 - Remove from heat. Garnish with extra fresh herbs and serve immediately with toasted bread or pita if desired.

# Expert Tips:

01 -
  • The combination of wilted greens and fresh herbs creates layers of flavor that make traditional shakshuka feel almost one-note by comparison
  • You can prep all the vegetables ahead of time, making this perfect for those mornings when you want something impressive but dont actually want to cook
  • The runny yolks create a creamy sauce that binds everything together, so every bite feels luxurious
02 -
  • Don't rush the step where you make the wells for your eggs, if the vegetables aren't evenly distributed, the eggs will cook unevenly and some will end up with runny whites
  • Every stove is different, so start checking your eggs at 5 minutes, because an overcooked shakshuka egg is basically a hard-boiled egg sitting in vegetables
  • Leftovers are possible but the eggs will continue to cook, so if you know you're saving some, consider cooking the eggs separately and adding them when you reheat
03 -
  • Use a light-colored skillet if possible, it's much easier to see when the egg whites have set, especially with all the green vegetables underneath
  • If your eggs are taking forever to cook, try tenting the pan with foil instead of using the lid, it traps heat better while letting steam escape

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