Green Shakshuka with Spinach and Feta
The lesser-known cousin of traditional shakshuka — a bright, herby, green version that might just be better than the original.
Breakfast · Prep 10 min · Cook 20 min · Serves 2 · Easy · By Tina · Published
Ingredients
- 300 g baby spinach
- 4 eggs, large
- 80 g feta cheese, crumbled
- 1 onion, diced
- 3 cloves garlic, minced
- 1 green chili, sliced
- 60 ml cream, or coconut milk
- 1 tsp cumin
- 2 tbsp fresh dill, chopped
- 2 tbsp olive oil
- salt and pepper, to taste
Everyone knows red shakshuka. But this green version — spinach, herbs, and a hit of green chili — is my actual favorite. It is lighter, fresher, and somehow even more satisfying than the tomato version.
The base is wilted spinach and herbs cooked with onion, garlic, and just enough cream or coconut milk to make it saucy. You nestle eggs in, cover the pan, and let them steam until the whites are set and the yolks are still runny.
I make this year-round but it is especially good in spring when you can get fresh spinach from the market. It feels like health food that actually tastes like real food.
Pro Tips
- Squeeze the excess water out of the spinach after wilting. Watery spinach makes a watery base.
- Use a mix of spinach and other greens — kale, chard, or arugula add complexity.
- The feta goes in BEFORE the eggs. It gets soft and creamy in the heat.
- Cover the pan with a lid to steam the eggs. Glass lid is ideal so you can watch the yolks.
Serving
Serve in the pan with warm pita or sourdough. A drizzle of good olive oil, a crack of pepper, and red pepper flakes for anyone who wants heat.
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