Green Shakshuka Spinach Feta (Print Version)
A vibrant dish with poached eggs in spinach and herb sauce, topped with creamy feta cheese.
# What You’ll 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 coat all ingredients 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 runny if desired.
08 - Remove from heat. Sprinkle with crumbled feta and extra fresh herbs. Serve immediately, with avocado or crusty bread if desired.
# Expert Tips:
01 -
- The vibrant green sauce feels like eating something genuinely alive and nourishing
- Eggs poached directly in herbs creates an incredibly silky, flavorful result
- Its equally impressive for weekend brunch or a quick Tuesday night dinner
02 -
- Patience with the eggs pays off, rushing this step means broken yolks and unhappy eaters
- The skillet size matters, too small and your eggs will crowd together, too large and the sauce spreads too thin
- Lemon juice is not optional, it provides the acid balance that cuts through the rich feta and egg yolks
03 -
- Do not be tempted to skip covering the pan, the trapped steam is essential for properly cooking the egg whites while leaving yolks runny
- Room temperature eggs will cook more evenly and predictably than cold ones straight from the fridge