Green Shakshuka Spinach Feta (Printable)
Poached eggs nestled in a savory green spinach, herb, and feta sauce for a fresh, vibrant meal.
# What's Needed:
→ 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)
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2-3 minutes until softened and translucent.
02 - Stir in garlic, green bell pepper, and zucchini. Cook for 4-5 minutes, stirring occasionally, until vegetables are tender-crisp.
03 - Add spinach, parsley, cilantro, and jalapeño if using. Cook, stirring constantly, until greens wilt down completely, about 2-3 minutes.
04 - Sprinkle in cumin, coriander, smoked paprika, salt, and pepper. Mix thoroughly to distribute spices evenly throughout the vegetables.
05 - Pour in water or broth and lemon juice. Simmer for 2 minutes, allowing flavors to meld and the mixture to achieve a saucy consistency.
06 - Use the back of a spoon to make 4-6 small wells in the green mixture. Crack an egg into each well, taking care not to break the yolks.
07 - Cover the skillet with a tight-fitting lid and cook for 6-8 minutes, or until egg whites are completely set but yolks remain runny to your preference.
08 - Remove from heat immediately. Sprinkle crumbled feta cheese evenly over the top and garnish with additional fresh herbs.
09 - Serve directly from the skillet while hot, accompanied with sliced avocado or crusty bread for dipping if desired.
# Tips for Success:
01 -
- The way the feta melts into those little pockets between the eggs creates these salty creamy pockets that everyone fights over
- Its the kind of meal that looks impressive but secretly comes together in under 40 minutes
02 -
- The eggs continue cooking even after you remove the pan from heat, so pull them off when the whites look barely set
- Making the wells too deep causes the eggs to cook through too quickly and lose those glorious runny yolks
03 -
- A cast iron skillet holds heat evenly and looks beautiful going straight from stove to table
- Room temperature eggs create more evenly poached results than cold ones straight from the fridge