Green Shakshuka
A vibrant, nutrient-packed twist on the classic tomato-based shakshuka, featuring a silky base of sautéed greens, herbs, and creamy feta cheese.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 large yellow onion, finely diced
- •2 cloves garlic, minced
- •1 jalapeño, seeded and finely diced
- •1 teaspoon ground cumin
- •1/2 teaspoon ground coriander
- •5 ounces (150g) baby spinach
- •4 ounces (115g) kale, stems removed and chopped
- •1/2 cup fresh cilantro, chopped
- •1/2 cup fresh parsley, chopped
- •1/2 cup heavy cream or full-fat coconut milk
- •4 large eggs
- •1/2 cup crumbled feta cheese
- •Salt and black pepper to taste
- •Lemon wedges for serving
Instructions
- 1
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 5-7 minutes until soft and translucent.
- 2
Stir in the garlic, jalapeño, cumin, and coriander, cooking for another minute until fragrant.
- 3
Add the spinach and kale in handfuls, stirring until wilted. Fold in the fresh cilantro and parsley.
- 4
Pour in the heavy cream and stir to combine. Let the mixture simmer for 2-3 minutes until slightly thickened.
- 5
Use a spoon to create four small wells in the greens mixture. Carefully crack an egg into each well.
- 6
Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.
- 7
Remove from heat, sprinkle with crumbled feta, and season with salt and pepper to taste.
- 8
Serve immediately with warm pita or crusty bread and a squeeze of fresh lemon juice.
💡 Chef tips
- For a dairy-free version, substitute the heavy cream with full-fat coconut milk and omit the feta or use a vegan feta alternative.
- You can prep the greens mixture up to 24 hours in advance; simply reheat it in the skillet before adding the eggs.
- If you prefer your greens with more texture, use Swiss chard instead of kale, as it wilts more tenderly.
✅ How it should turn out
The finished dish features tender, vibrant green vegetables bathed in a creamy, aromatic sauce, topped with perfectly poached eggs and salty, melted feta.