Spinach Shakshuka (Green Shakshuka) is a delicious and nutritious variation of the classic Shakshuka, where the tomato base is replaced with vibrant green vegetables and herbs. It’s a fresh dish that features a medley of greens and eggs poached to perfection.
Pro-Tips
Use fresh spinach: While you can use frozen spinach, fresh spinach leaves add a vibrant and crisp texture to the dish. If you are using frozen spinach, make sure to thaw and squeeze out any excess moisture before adding it to the pan.
Customize the spice level: Adjust the amount of heat or omit it entirely if you prefer a milder flavor.
Don’t overcook the eggs: The eggs should be cooked just until the whites are set, but the yolks should still be slightly runny. This helps create a creamy and luscious texture. Keep an eye on the eggs while they are poaching to avoid overcooking.
Add cheese: For an extra flavor boost, you can sprinkle some crumbled feta or grated Parmesan cheese over the shakshuka before serving. The cheese will melt and add a delicious creamy element to the dish.
Serve with bread or pita: Shakshuka is traditionally enjoyed with crusty bread or a warm pita.
Garnish with fresh herbs: Just before serving, sprinkle some freshly chopped parsley or cilantro over the top. The herbs will add a fresh and aromatic touch to the dish.
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Spinach Shakshuka
Description
Equipment
- Chef knife optional
Ingredients
- 2-3 Tablespoons (30-45ml) olive oil
- 1 large yellow/white onion finely chopped
- 2-4 garlic cloves minced
- 1 jalapeño pepper seeded and finely chopped (optional, for heat)
- 8 cups fresh spinach leaves coarsely chopped
- salt and pepper to taste
- 2-4 large eggs
- feta cheese optional for serving
- freshly chopped parsley or cilantro optional for serving
- warm crusty bread for serving
Instructions
- Heat olive oil in a large skillet or frying pan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Add minced garlic and jalapeño pepper (if using) to the skillet. Sauté for an additional 3-4 minutes until the pepper starts to soften.
- Add the chopped spinach to the skillet. Cook until they wilt down, about 3-5 minutes.
- Season with salt and pepper. Mix well to combine all the flavors.
- Create small wells in the greens mixture and carefully crack the eggs into each well. Cover the skillet with a lid and let the eggs cook to your desired doneness. For runny yolks, cook for about 4-5 minutes. If you prefer firmer yolks, cook for a few minutes longer.
- Once the eggs are cooked, remove the skillet from heat. Sprinkle crumbled feta cheese and fresh herbs over the shakshuka if desired.
- Serve the shakshuka directly from the skillet, accompanied by warm crusty bread for dipping.
Love green shakshuka
me too
Great recipe! Added Kale too
thank you
Turned out GREAT
yay
thank you
Thanks for the tip – green shakshuka: delicious!!
thank you!
Love it
🙂
Great recipe