Green Shakshuka Spinach Feta (Printable)

Sautéed greens combined with spices, eggs, and tangy feta create a fresh, flavorful Mediterranean dish.

# What's Needed:

→ Vegetables & Greens

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, diced
04 - 3 garlic cloves, minced
05 - 4 cups fresh spinach, roughly chopped
06 - 1 cup baby kale or Swiss chard, chopped
07 - 1 cup fresh parsley leaves, chopped
08 - 1/2 cup fresh cilantro leaves, chopped
09 - 2 scallions, sliced

→ Spices & Seasonings

10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon ground coriander
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon crushed red pepper flakes
14 - Salt and black pepper, to taste

→ Dairy & Eggs

15 - 4 large eggs
16 - 1/2 cup crumbled feta cheese

→ Optional Garnishes

17 - 1 avocado, sliced
18 - Extra chopped herbs
19 - Lemon wedges

# How to Make It:

01 - Heat olive oil in a large, deep skillet over medium heat. Add the onion and bell pepper; sauté for 4–5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add spinach, kale (or chard), parsley, cilantro, and scallions. Sauté for 4–5 minutes, stirring until greens are wilted and vibrant.
04 - Sprinkle in cumin, coriander, smoked paprika, red pepper flakes (if using), salt, and black pepper. Stir to combine.
05 - Create 4 small wells in the greens mixture. Crack an egg into each well.
06 - Sprinkle feta cheese evenly over the greens and eggs.
07 - Cover the skillet and cook on low heat for 6–8 minutes, until eggs are just set but yolks remain runny (cook longer for firmer yolks).
08 - Remove from heat. Garnish with avocado, extra herbs, and lemon wedges if desired. Serve immediately with crusty bread or pita.

# Tips for Success:

01 -
  • The combination of wilted greens and runny yolks creates an incredibly creamy, satisfying texture without any heavy cream
  • You can easily adapt the greens based on whatever is wilting in your crisper drawer, making it perfect for reducing food waste
02 -
  • The timing on the eggs is crucial so check after 6 minutes since they continue cooking slightly even after you remove the pan from heat
  • Avoid the temptation to increase the heat to cook the eggs faster because this will overcook the whites before the yolks are set
03 -
  • Crack each egg into a small bowl first before adding it to the skillet so you can remove any shell fragments and check the yolk
  • Room temperature eggs will cook more evenly and are less likely to spread too much in the pan

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