🍳 Green Shakshuka
Green shakshuka swaps the usual tomato base for wilted spinach and cilantro cooked with garlic, cumin and chili, with eggs gently set in the greens. Crumbled feta on top adds a salty tang. It is served straight from the pan for breakfast or a light supper.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 eggs
- 300 g spinach
- 1 bunch cilantro, chopped
- 60 g feta, crumbled
- 2 garlic cloves, sliced
- 1 tsp ground cumin
- 1 green chili, chopped
- 1 tbsp olive oil
- Salt and pepper
Method
- Heat the oil in a pan and soften the garlic, chili and cumin for a minute.
- Add spinach and most of the cilantro and cook until wilted; season.
- Make four wells and crack in the eggs.
- Cover and cook 5–7 minutes until the whites are set.
- Top with feta and the remaining cilantro.
How to make it lighter
- Use 1 tsp of oil instead of 1 tbsp — 1 tbsp oil is about 120 kcal.
- Halve the feta or use a lower-fat feta.
- Bulk it up with extra spinach; it adds volume for very few calories.
History
Green shakshuka is a modern variation on classic tomato shakshuka, popularised by contemporary cafés in the Middle East and beyond. It is now a common brunch dish.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →