Green Shakshuka Spinach Feta (Printable)

Sautéed greens and herbs with feta cheese and gently poached eggs, ideal for breakfast or light dining.

# 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 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

→ Herbs & Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - ½ teaspoon ground paprika
13 - ¼ teaspoon chili flakes
14 - Salt and pepper, to taste
15 - ½ small bunch fresh parsley, chopped
16 - ½ small bunch fresh cilantro, chopped
17 - ½ 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

# How to Make It:

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, 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 Advice:

01 -
  • Its like eating a garden but in the most luxurious way imaginable
  • The eggs poach directly in the greens, creating little pockets of creamy perfection
  • Ready in 35 minutes but tastes like something that simmered all afternoon
02 -
  • The vegetables will release water as they cook so do not add extra liquid
  • If your eggs are taking too long to set, create a small tent with foil instead of using the skillet lid
  • The residual heat continues cooking the eggs so remove from heat while whites still look slightly underdone
03 -
  • Use a cast iron skillet if you have one for even heat distribution
  • Add the herbs right before cracking the eggs so they stay bright and fresh

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