Green Shakshuka Spinach Feta

The first time I saw green shakshuka, I honestly thought someone had made a mistake. We were at a tiny brunch spot in Brooklyn where the line wrapped around the block and the coffee was strong enough to wake the dead. When this verdant, bubbling skillet landed on our table, crowned with eggs and scattered with white feta like snow on a forest, my skepticism vanished before the first forkful even touched my lips.

Last spring, my sister came to visit and announced she had gone vegetarian again. I made this for her on a rainy Sunday, the kind where the windows fog up and you just want to stay in your pajamas. She took one bite, looked up with those knowing eyes, and said, okay, this is how vegetables should always taste. We ate the entire skillet standing at the counter.

Ingredients

• Olive oil: Use the good stuff here because it carries all those warm spices into the greens
• Onion and garlic: The foundation that builds depth as they soften and sweeten
• Green bell pepper and zucchini: These add texture and substance so the dish feels hearty not just leafy
• Baby spinach and kale: Spinach wilts into silkiness while kale holds its shape beautifully
• Fresh herbs: Parsley, cilantro, and dill create this incredible aromatic chorus that sings
• Cumin, coriander, and paprika: This trio gives warmth without overpowering the delicate greens
• Eggs: Four large ones nestle into those wells you create, poaching to perfection
• Feta cheese: Salty, creamy, and just the right tangy counterpoint to all those greens

Instructions

Build the vegetable base:

Heat olive oil in a large skillet over medium heat and cook the onion until soft and translucent about 3 to 4 minutes. Stir in garlic, green bell pepper, and zucchini sautéing another 4 to 5 minutes until vegetables begin to soften.

Wilt the greens:

Add spinach, kale or Swiss chard, and spring onions. Cook stirring frequently until greens are wilted about 2 to 3 minutes.

Add the spices:

Sprinkle in cumin, coriander, paprika, chili flakes if using, salt, and pepper. Stir well to combine and let those spices toast for about 30 seconds.

Stir in the fresh herbs:

Mix in chopped parsley, cilantro, and dill. Cook for 1 to 2 minutes until fragrant and taste to adjust seasoning.

Create the wells:

Using a spoon make 4 small wells in the vegetable mixture. Crack an egg into each well, taking care not to break the yolks.

Let the eggs poach:

Reduce heat to low, cover the skillet, and cook until egg whites are set but yolks are still runny about 7 to 8 minutes. Sprinkle crumbled feta over the top and cover for another minute to slightly melt the cheese.

Finish and serve:

Remove from heat and garnish with extra fresh herbs. Serve immediately with toasted bread or pita if desired.

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This recipe became my go to when friends announce they are visiting last minute. It looks impressive but comes together so quickly. There is something about placing that steaming skillet on the table, watching everyone grab their forks, that feels like gathering around a hearth.

Making It Your Own

I have learned that shakshuka is wonderfully forgiving. Sometimes when the garden is overflowing I throw in whatever greens look sad in the crisper drawer. Chard, beet greens, even robust arugula have all made appearances. The key is mixing tender greens with sturdy ones so you get both creaminess and bite in every forkful.

The Bread Situation

Do not skip the bread. I repeat, do not skip the bread. This is not negotiable. Those runny yolks need something to mop them up, and honestly, half the joy is dragging a piece of crusty sourdough through those spiced greens until it is soaked through and collapsing.

Timing Your Meal

Here is something I discovered after serving this at three different brunch events. Have everything else ready before you start the eggs. Once those eggs go in, the dish becomes a ticking clock. Set your table, pour the coffee, and make sure everyone is seated because this shakshuka demands to be eaten the moment it leaves the stove.

• Warm your serving plates in the oven while the eggs cook
• Have your bread toasted and ready before you add the eggs
• Put a spoon in each bowl so guests can break their own yolks

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There are few things more satisfying than breaking into that first egg and watching the golden yolk run through all those greens. Enjoy every bite.

Recipe FAQs

→ What greens work best in this shakshuka?

Baby spinach, kale, Swiss chard, or similar leafy greens provide the ideal texture and flavor blend for this dish.

→ Can I adjust the spice level?

Yes, adding or omitting the green chili and chili flakes lets you tailor the heat to your preference.

→ How are the eggs cooked perfectly?

Eggs are cracked into wells in the greens, covered, and gently cooked over low heat until whites set but yolks remain runny.

→ What can I use instead of feta cheese?

For a dairy-free option, try crumbled tofu or omit cheese and enhance with extra herbs or spices.

→ Is this dish gluten-free?

Yes, the main ingredients are naturally gluten-free; just serve with gluten-free bread or pita if desired.