Green Shakshuka with Spinach and Feta — Tender Eggs in Fragrant Greens

Green shakshuka is a bright, nourishing breakfast: tender eggs nestled in a velvety green sauce of spinach and fresh herbs, finished with salty feta and warm spices. It comes together in a single skillet in just half an hour, delivering a clean, lively herbal flavor without any heavy heat.

Unlike the classic tomato-based version, this one lets the lush greens and spices take center stage. The result is light yet satisfying, perfect with flatbread, crusty bread, or a few slices of avocado.

Ingredients

• Olive oil — 2 tbsp
• Leek — 1, thinly sliced
• Green bell pepper — 1, diced
• Garlic — 3 cloves, finely chopped
• Fresh spinach — 200g (7 oz)
• Cilantro — 15g (1/2 oz), chopped
• Parsley — 15g (1/2 oz), chopped
• Green onions — 3 scallions, sliced
• Vegetable broth — 50ml (3 1/3 tbsp) or water
• Lemon juice — 1 tbsp
• Ground cumin — 1 tsp
• Ground coriander — 1/2 tsp
• Red pepper flakes — 1/4 tsp, or to taste
• Salt — 3/4 tsp
• Black pepper — 1/4 tsp
• Eggs — 4
• Feta cheese — 80g (3 oz), crumbled
• Avocado — 1, for serving, optional

How to Make Green Shakshuka

1. Prepare the ingredients: rinse and dry the herbs, slice the leek and pepper, and finely chop the garlic. Leave the spinach whole or give it a rough chop.
2. Warm the olive oil in a wide skillet over medium heat. Add the leek and green pepper and cook for 4–5 minutes, until softened.
3. Stir in the garlic, cumin, coriander, and red pepper flakes. Cook for 30–40 seconds, just until the spices bloom.
4. Add the spinach, green onions, cilantro, and parsley. Pour in the vegetable broth and lemon juice, then stir and cook for 2–3 minutes, until the greens wilt and turn glossy.
5. Season with salt and black pepper. Taste and adjust the seasoning or acidity if needed.
6. Use a spoon to make 4 wells in the greens and gently crack an egg into each one.
7. Reduce the heat to low, cover, and cook for 5–7 minutes, until the whites are set and the yolks are still creamy, or longer if you prefer them firmer.
8. Remove from the heat and scatter the feta over the top. Add avocado slices if you like.
9. Serve immediately with warm flatbread or crusty bread to scoop up the fragrant green sauce.

Nutritional Value per Serving

Tips and Variations

• Skillet: Use a wide skillet with a lid so the eggs cook evenly.
• Yolk texture: 5 minutes covered for runny yolks, 7–8 minutes for medium, 9 minutes for fully set.
• Greens to use: Spinach can be partially replaced with kale or Swiss chard; just add 1–2 extra minutes of cooking time.
• Dairy-free: Replace feta with seasoned tofu or leave the cheese out.
• Heat level: Adjust the red pepper flakes, or add a pinch of smoked paprika for a deeper, smoky note.
• Acidity: Lime juice works well in place of lemon juice, or use a small pinch of citric acid.

What to Serve With It

• Flatbread, pita, or ciabatta — ideal for soaking up the green sauce.
• Cucumber and radish salad with yogurt — for freshness and crunch.
• Avocado slices, lime wedges, and a pinch of Aleppo pepper — for a vivid finish.

FAQ