Green Shakshuka Spinach Feta (Print Version)

A vibrant medley of spinach, kale, feta, and eggs cooked to perfection in fragrant spices.

# What You’ll 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 (optional)
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 - 1/2 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 (optional)
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 if using. 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.
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.
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, if desired.

# Expert Tips:

01 -
  • The greens cook down into something almost silky, while still retaining their fresh character
  • Those poached eggs create a creamy sauce when you break the yolks right into the vegetables
  • It comes together in about 30 minutes but looks like something from a fancy restaurant
02 -
  • The eggs continue cooking after you remove the skillet from heat, so pull them slightly earlier than you think
  • If your skillet isn't oven-safe, you can finish under the broiler for 2 minutes instead of covering
  • The greens release quite a bit of liquid, so don't worry if it looks a bit watery at first
03 -
  • Crack each egg into a small bowl first, then slide it into the well to avoid broken yolks
  • Warm your serving plates in the oven so the shakshuka stays hot longer

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