Green Shakshuka: A Fresh Twist
Experience a vibrant and healthy twist on the classic shakshuka. This green version swaps out tomatoes for a rich base of fresh herbs, spinach, and creamy feta, creating a delightfully savory and easy-to-make dish perfect for any meal.
Ingredients
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tsp cumin ground
- 0.5 tsp coriander ground
- 4 cups fresh spinach packed
- 0.5 cup fresh parsley chopped
- 0.5 cup fresh cilantro chopped
- 0.25 cup fresh dill chopped
- 4 large eggs
- 0.5 cup feta cheese crumbled
- red pepper flakes optional for serving
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add minced garlic, ground cumin, and ground coriander. Cook for 1 minute until fragrant.
- Stir in the packed spinach, parsley, cilantro, and dill. Cook until the spinach wilts down, about 3-5 minutes. Season with salt and pepper.
- Create four small wells in the spinach mixture using the back of a spoon. Crack an egg into each well.
- Sprinkle the crumbled feta cheese over the entire dish.
- Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
- Remove from heat. Garnish with additional fresh herbs or red pepper flakes if desired. Serve immediately.
Notes
Serve directly from the pan with crusty bread or pita for dipping. For extra protein, add chickpeas. You can also experiment with other greens like kale or Swiss chard.