Green Shakshuka Spinach Feta (Printable)

Vibrant greens, fresh herbs, creamy feta, and poached eggs create a wholesome satisfying dish.

# 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 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 - 0.5 teaspoon ground paprika
13 - 0.25 teaspoon chili flakes (optional)
14 - Salt and pepper to taste
15 - 0.5 small bunch fresh parsley, chopped
16 - 0.5 small bunch fresh cilantro, chopped
17 - 0.5 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 Cook:

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 feta gets all warm and slightly melty in pockets, creating these salty creamy bursts that contrast perfectly with the fresh vibrant greens
  • Its one of those rare meals that feels fancy enough for brunch guests but comes together in under 40 minutes on a Tuesday night
02 -
  • The greens will release a surprising amount of liquid as they cook, creating a saucy consistency thats thinner than traditional tomato shakshuka
  • Room temperature eggs are crucial here because cold eggs can cause the vegetable mixture to cool down unevenly, affecting how the whites set
03 -
  • Use a skillet with a tight-fitting lid—steam trapped inside is what gently cooks the eggs without making the rubbery
  • Let everyone break their own yolks so they can control how much sauce they create

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