Green Shakshuka Spinach Feta (Printable)

Vibrant Middle Eastern dish with sautéed greens, fresh herbs, feta cheese, and gently cooked eggs.

# What's Needed:

→ Greens

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 green bell pepper, diced
05 - 7 oz baby spinach, roughly chopped
06 - 3.5 oz kale or Swiss chard, stems removed, leaves chopped

→ Herbs & Flavor

07 - 1 jalapeño or green chili, deseeded and finely sliced
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon ground turmeric
12 - Salt and freshly ground black pepper, to taste
13 - 1/2 cup fresh parsley, chopped
14 - 1/4 cup fresh cilantro, chopped

→ Eggs & Cheese

15 - 4 large eggs
16 - 3.5 oz feta cheese, crumbled

→ Garnish

17 - 2 tablespoons fresh dill, chopped (optional)
18 - Extra virgin olive oil, to drizzle

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until softened.
02 - Add garlic and green bell pepper; cook for another 2–3 minutes until fragrant.
03 - Stir in jalapeño, cumin, coriander, smoked paprika, and turmeric. Cook for 1 minute until fragrant.
04 - Add spinach and kale in batches, stirring until wilted and reduced in volume. Season with salt and pepper.
05 - Mix in fresh parsley and cilantro until evenly distributed.
06 - Use a spoon to make 4 wells in the greens. Crack an egg into each well.
07 - Sprinkle the crumbled feta over the greens and around the eggs.
08 - Cover the skillet with a lid and cook for 5–7 minutes, or until eggs are cooked to your liking (soft yolks are traditional).
09 - Remove from heat. Garnish with dill and a drizzle of extra virgin olive oil. Serve immediately with warm crusty bread or flatbread.

# Tips for Success:

01 -
  • The way the feta melts into those little crevices between the greens creates these salty pockets that surprise you with every spoonful
  • Its become my go to when I want something that feels fancy but actually takes less than 40 minutes from start to finish
02 -
  • I once skipped covering the skillet and ended up with partially cooked whites that took forever to finish
  • Letting the spices bloom in hot oil for that full minute transforms them from dusty powder into something magical
03 -
  • Work in batches when adding the greens or your skillet will overflow and make a mess
  • A squeeze of fresh lemon juice right before serving brightens the entire dish

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