This Green Shakshuka with Spinach is a fresh, herbaceous twist on the classic dish. It swaps tomatoes for a lush green base of spinach, herbs, and feta, creating a nourishing and satisfying meal. It’s perfect for a special brunch or a quick, healthy weeknight dinner.
Looking for Green Shakshuka with Spinach inspiration? You'll love what we have! Explore more Savory Breakfast recipes or discover our Chicken Thigh Recipes favorites.
Why You’ll Love This Green Shakshuka with Spinach
- Vibrant & Healthy: Packed with leafy greens and fresh herbs for a nourishing meal.
- Fresh & Complex Flavor: Earthy spinach, bright herbs, and creamy feta shine without tomatoes.
- Deceptively Simple: Mostly hands-off cooking in one pan for an impressive yet forgiving dish.
- Incredibly Versatile: Perfect for breakfast, brunch, or dinner with adaptable ingredients.
Ingredients & Tools
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 jalapeño or serrano pepper, seeds removed and finely chopped (adjust to your heat preference)
- 300 g fresh spinach
- 1 large bunch fresh parsley, roughly chopped (about 1 cup packed)
- 1 large bunch fresh cilantro, roughly chopped (about 1 cup packed)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon smoked paprika (optional, for a hint of warmth)
- 100 g feta cheese, crumbled
- 4-6 large eggs
- Salt and freshly ground black pepper to taste
- To serve: Thick yogurt, crusty bread, or pita
Tools: A large (10-12 inch) oven-safe skillet is essential here.
Notes: The quality of your greens and herbs is key—they are the star of the show, so you want them to be fresh and vibrant. Don’t be shy with the herbs; they create the incredible aromatic base that makes this shakshuka so special.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 17 g |
| Fat: | 20 g |
| Carbs: | 11 g |
| Fiber: | 4 g |
Serves: 2-3 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Wilt your spinach ahead of time? If you’re using fresh spinach, it will release a lot of water as it cooks. You can wilt it separately in a pan, let it cool, and squeeze out the excess liquid. This prevents your shakshuka from becoming watery, but for a quicker version, you can add it straight in—just be prepared to let some liquid cook off.
- Is your skillet truly oven-safe? This is a crucial check! If your skillet has a plastic or wooden handle, it cannot go under the broiler. You can instead cover the skillet with a lid on the stovetop to finish cooking the eggs, though the tops won’t get that lovely speckled finish.
- Don’t skip toasting the spices. Adding the cumin and coriander to the hot oil and onion mixture for just 30 seconds before you add the greens makes a world of difference. It wakes up their essential oils and gives the entire dish a much deeper, warmer flavor profile.
- How runny do you like your yolks? The final cook on the eggs is the most personal part. Keep a very close eye on them under the broiler—a minute can be the difference between a perfectly runny yolk and one that’s fully set. I like to pull mine when the whites are just set but the yolks still jiggle.
How to Make Green Shakshuka with Spinach
Step 1: Start by prepping your aromatics. Finely chop the onion, mince the garlic, and finely chop the jalapeño (remember to remove the seeds and ribs if you’re sensitive to heat). Roughly chop the parsley and cilantro—don’t worry about it being perfect, it’s all going to get blended or wilted down. Having everything ready to go makes the cooking process smooth and enjoyable.
Step 2: Place your large oven-safe skillet over medium heat and add the olive oil. Once the oil shimmers, add the chopped onion and a pinch of salt. Cook, stirring occasionally, for about 5-7 minutes until the onion is soft and translucent. You’ll notice it starting to smell sweet. Now, add the garlic and chopped jalapeño, and cook for another minute until fragrant—be careful not to let the garlic burn.
Step 3: This is where the magic starts. Sprinkle in the ground cumin, coriander, and smoked paprika (if using). Stir constantly for about 30 seconds. You should immediately smell the spices becoming more aromatic and toasty. This simple step builds a fantastic flavor foundation for the entire dish.
Step 4: Now, it’s green time! Add all of the fresh spinach to the skillet. It will look like a mountain, but don’t worry—it wilts down incredibly quickly. Use tongs or a spatula to toss and stir the spinach with the onion and spice mixture. In just 2-3 minutes, that huge pile will have collapsed into a dark green, manageable mass.
Step 5: Remove the skillet from the heat. This is where you have a choice. For a smoother, saucier base, transfer the spinach and onion mixture to a blender, add the fresh parsley and cilantro, and blend until mostly smooth (a little texture is nice!). For a more rustic, chunky version, simply stir the chopped herbs directly into the wilted spinach in the skillet. Both methods are delicious—it just depends on your mood!
Step 6: Return the green sauce to the skillet if you blended it, and place it back over low heat. Stir in about half of the crumbled feta cheese—this will melt into the sauce, making it wonderfully creamy and tangy. Season generously with salt and pepper. Let the sauce simmer gently for 2-3 minutes to allow the flavors to marry.
Step 7: Using the back of a spoon, create 4 to 6 small wells or nests in the green sauce. Carefully crack an egg into each well. Try to keep the yolks intact. The sauce should bubble gently around the edges of the eggs. Sprinkle the remaining feta cheese around the eggs in the sauce.
Step 8: Now for the final cook. Transfer the skillet from the stovetop to a preheated broiler (on high). Position the skillet about 6 inches from the heat source. Broil for 3-6 minutes. Watch it like a hawk! You’re looking for the egg whites to be fully set and opaque, while the yolks are still soft and jiggly. The feta on top will get a little golden and lovely.
Step 9: Carefully remove the hot skillet from the oven—remember that handle is extremely hot! Let the shakshuka sit for a minute before serving. This allows the eggs to set just a touch more and makes it easier to scoop out. Serve it right from the skillet for a beautiful, rustic presentation.
Storage & Freshness Guide
- Fridge: Store leftover sauce (without eggs) in an airtight container for up to 3 days. Cooked eggs are best eaten immediately.
- Freezer: Freeze the green sauce base for up to 3 months. Do not freeze with eggs.
- Reviving: Reheat sauce gently in a skillet, then add fresh eggs and broil as directed.
Serving Suggestions
Complementary Dishes
- Toasted Sourdough or Pita — Absolutely non-negotiable. You need something thick and sturdy to scoop up every last bit of that glorious green sauce and runny egg yolk.
- A Simple Arugula Salad — Tossed with a sharp lemon vinaigrette, the peppery arugula provides a fresh, crisp contrast to the rich, creamy shakshuka.
- Roasted Sweet Potatoes — For a heartier meal, serve alongside some cubed and roasted sweet potatoes. Their natural sweetness is a fantastic counterpoint to the savory, herbal notes of the dish.
Drinks
- A Crisp White Wine — A Sauvignon Blanc or Pinot Grigio with its bright acidity and citrus notes cuts through the richness of the eggs and feta beautifully.
- Sparkling Water with Mint and Lime — A non-alcoholic option that feels just as special. The effervescence and fresh mint are incredibly refreshing with each bite.
- Mint Tea — A warm, soothing cup of mint tea complements the herbal flavors in the shakshuka and makes the whole meal feel even more comforting.
Something Sweet
- Orange and Date Salad — Segments of fresh orange with chopped dates and a sprinkle of cinnamon. It’s light, sweet, and the perfect palate cleanser after a savory meal.
- Honey-Sweetened Yogurt with Pistachios — A few spoonfuls of thick Greek yogurt drizzled with honey and sprinkled with crushed pistachios is a simple, elegant, and satisfying way to end.
- Baklava — If you’re going all out, a small piece of flaky, nutty, syrup-soaked baklava is a classic and utterly delicious pairing.
Top Mistakes to Avoid
- Mistake: Using a skillet that’s too small. You need ample surface area for the sauce to reduce and for the eggs to cook evenly without merging into one giant egg-puddle. A 10-inch skillet is the minimum.
- Mistake: Not wilting the spinach enough. If you don’t cook out enough of the spinach’s natural water content, your sauce can end up watery. Take the time to let it wilt completely and, if you have time, give it a quick squeeze.
- Mistake: Walking away during the broiling step. I’ve messed this up before too… the broiler is powerful and the difference between a perfectly runny yolk and hard-cooked eggs is a matter of a minute or two. Stay put and watch it carefully.
- Mistake: Underseasoning the sauce. Greens and eggs can both be quite mild, so they need a confident hand with salt and pepper. Taste your green base after adding the herbs and before adding the eggs, and adjust the seasoning then.
Expert Tips
- Tip: For an extra layer of flavor, lightly toast whole cumin and coriander seeds in a dry pan, then grind them yourself. The fragrance and potency are on a completely different level compared to pre-ground spices.
- Tip: If you don’t have an oven-safe skillet, you can finish the eggs on the stovetop. After adding the eggs, cover the skillet with a tight-fitting lid and cook over low heat for 5-8 minutes, until the egg whites are set.
- Tip: Get creative with your greens! This recipe is wonderfully adaptable. You can swap half the spinach for kale (just remove the tough stems) or Swiss chard. A handful of fresh mint or dill added with the other herbs is also a fantastic twist.
- Tip: For a richer, creamier sauce, stir a couple of tablespoons of thick Greek yogurt or a splash of heavy cream into the green base along with the feta before adding the eggs.
FAQs
Can I make Green Shakshuka ahead of time?
You can partially prep it! The green sauce base (through Step 6) can be made up to 2 days in advance and stored in the fridge. When you’re ready to eat, gently reheat the sauce in your skillet until it’s simmering, then create the wells and add the eggs, finishing with the broiler as directed. The eggs, however, must be cooked fresh for the best texture.
What can I use instead of feta cheese?
Absolutely. Goat cheese (chèvre) is a fantastic substitute—it’s similarly tangy and creamy. For a dairy-free version, a sprinkle of nutritional yeast can add a cheesy flavor, or you could use a vegan feta alternative. The dish will be different, but still delicious.
My shakshuka turned out watery. What happened?
This is almost always due to excess moisture from the greens. Next time, try wilting the spinach separately and giving it a really good squeeze in a clean kitchen towel to remove as much liquid as possible before adding it to the onion mixture. Also, ensure you’re letting the sauce simmer for a few minutes to reduce before adding the eggs.
Can I freeze leftover Green Shakshuka?
I wouldn’t recommend freezing the completed dish with the eggs, as the texture of the poached eggs will become very rubbery and unpleasant upon reheating. The green sauce base on its own, however, freezes beautifully for up to 3 months. Thaw it overnight in the fridge and reheat before adding fresh eggs.
Is there a way to make this spicier or milder?
Of course! The heat level is completely in your control. For a milder dish, simply omit the fresh chili pepper entirely. To turn up the heat, leave the seeds in your jalapeño, use a spicier pepper like a serrano, or add a pinch of red pepper flakes along with the other dried spices.
Green Shakshuka With Spinach
Make this vibrant Green Shakshuka with Spinach for a healthy, one-pan meal. Perfect for brunch or dinner. Get the easy, flavorful recipe now!
Ingredients
For the Ingredients
-
2 tablespoons olive oil
-
1 large yellow onion (finely chopped)
-
4 cloves garlic (minced)
-
1 jalapeño or serrano pepper (seeds removed and finely chopped (adjust to your heat preference))
-
300 g fresh spinach
-
1 large bunch fresh parsley (roughly chopped (about 1 cup packed))
-
1 large bunch fresh cilantro (roughly chopped (about 1 cup packed))
-
1 teaspoon ground cumin
-
1/2 teaspoon ground coriander
-
1/4 teaspoon smoked paprika (optional, for a hint of warmth)
-
100 g feta cheese (crumbled)
-
4-6 large eggs
-
Salt and freshly ground black pepper (to taste)
-
Thick yogurt, crusty bread, or pita (to serve)
Instructions
-
Start by prepping your aromatics. Finely chop the onion, mince the garlic, and finely chop the jalapeño (remember to remove the seeds and ribs if you’re sensitive to heat). Roughly chop the parsley and cilantro—don’t worry about it being perfect, it’s all going to get blended or wilted down. Having everything ready to go makes the cooking process smooth and enjoyable.01
-
Place your large oven-safe skillet over medium heat and add the olive oil. Once the oil shimmers, add the chopped onion and a pinch of salt. Cook, stirring occasionally, for about 5-7 minutes until the onion is soft and translucent. You’ll notice it starting to smell sweet. Now, add the garlic and chopped jalapeño, and cook for another minute until fragrant—be careful not to let the garlic burn.02
-
This is where the magic starts. Sprinkle in the ground cumin, coriander, and smoked paprika (if using). Stir constantly for about 30 seconds. You should immediately smell the spices becoming more aromatic and toasty. This simple step builds a fantastic flavor foundation for the entire dish.03
-
Now, it’s green time! Add all of the fresh spinach to the skillet. It will look like a mountain, but don’t worry—it wilts down incredibly quickly. Use tongs or a spatula to toss and stir the spinach with the onion and spice mixture. In just 2-3 minutes, that huge pile will have collapsed into a dark green, manageable mass.04
-
Remove the skillet from the heat. This is where you have a choice. For a smoother, saucier base, transfer the spinach and onion mixture to a blender, add the fresh parsley and cilantro, and blend until mostly smooth (a little texture is nice!). For a more rustic, chunky version, simply stir the chopped herbs directly into the wilted spinach in the skillet. Both methods are delicious—it just depends on your mood!05
-
Return the green sauce to the skillet if you blended it, and place it back over low heat. Stir in about half of the crumbled feta cheese—this will melt into the sauce, making it wonderfully creamy and tangy. Season generously with salt and pepper. Let the sauce simmer gently for 2-3 minutes to allow the flavors to marry.06
-
Using the back of a spoon, create 4 to 6 small wells or nests in the green sauce. Carefully crack an egg into each well. Try to keep the yolks intact. The sauce should bubble gently around the edges of the eggs. Sprinkle the remaining feta cheese around the eggs in the sauce.07
-
Now for the final cook. Transfer the skillet from the stovetop to a preheated broiler (on high). Position the skillet about 6 inches from the heat source. Broil for 3-6 minutes. Watch it like a hawk! You’re looking for the egg whites to be fully set and opaque, while the yolks are still soft and jiggly. The feta on top will get a little golden and lovely.08
-
Carefully remove the hot skillet from the oven—remember that handle is extremely hot! Let the shakshuka sit for a minute before serving. This allows the eggs to set just a touch more and makes it easier to scoop out. Serve it right from the skillet for a beautiful, rustic presentation.09
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