Vibrant Green Shakshuka with Spinach and Feta Step-by-step instructions

Before you start

Before starting, ensure all vegetables are thoroughly washed and dried. Dice the zucchini into uniform small cubes to ensure they cook evenly. Halve the tomatillos and mince the garlic finely.

Have the eggs cracked into small individual bowls to facilitate easy placement into the skillet. Prepare the toppings by crumbling the feta and slicing the avocado, keeping them ready to add immediately after the eggs are cooked to ensure the freshest presentation possible.

Instructions

Vegetable Sauté Phase

1. 1Sauté the Vegetables
   Heat the olive oil in a skillet over medium-high heat. Add the diced zucchini, halved tomatillos, baby spinach, minced garlic, and ground coriander. Sauté the mixture until the vegetables are softened and the spinach has wilted, creating a vibrant green base.
   Look for The vegetables should look soft and the spinach should be fully wilted but still bright green.
   Tip Keep the heat moderate to ensure the garlic does not burn, which would turn the sauce bitter.

The skillet should be filled with a fragrant, bubbling mixture of softened zucchini and wilted spinach. The tomatillos should have broken down slightly, releasing their juices to form a light, acidic sauce base that smells fresh and aromatic.

The garlic should be golden and fragrant without any signs of browning or burning. Check that the vegetables are tender before proceeding to the next stage.

Egg Steaming Phase

2. 2Simmer and Steam
   Pour the heavy cream into the skillet and stir to combine with the green vegetable mixture. Reduce the heat and carefully nestle three eggs into the greens. Cover the skillet with a lid and steam for 3.5 minutes until the egg whites are set but the yolks remain soft.
   Look for The egg whites should turn opaque and firm while the yolks remain shiny and runny.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a clear lid if possible to monitor the egg whites without releasing the steam.

As the eggs steam under the lid, the whites should gradually turn from translucent to a solid, opaque white. The cream-infused sauce will bubble gently around the eggs, thickening into a creamy, cohesive consistency. The eggs should remain nestled in their wells, and the heat should be low enough to prevent the bottom of the sauce from scorching while ensuring the whites set perfectly.

Garnish and Finish

3. 3Garnish and Serve
   Remove the skillet from the heat. Top the dish with crumbled sheep feta, sliced avocado, and a generous drizzle of zhoug chili oil. Serve immediately while hot, ideally with crusty sourdough bread for dipping into the yolks.
   Look for The cheese should soften slightly from the residual heat of the sauce.
   Tip Add the avocado slices just before serving to prevent them from browning.

The dish should present a beautiful contrast between the vibrant green sauce and the white egg whites, topped with the contrasting textures of the feta, avocado, and zhoug oil. The aroma should be bright and herbal, with the richness of the cheese apparent. The sauce should be warm enough to gently melt the cheese, and the avocado should look fresh and green, ready to be served immediately.

Common mistakes

A common mistake is overcrowding the skillet, which can lead to steaming the vegetables rather than sautéing them. Ensure the pan is large enough to allow the zucchini and tomatillos to brown slightly.

Another error is overcooking the eggs, which results in hard yolks; keep a close eye on the clock during the steaming phase. Finally, avoid using high heat throughout the cooking process, as this can burn the garlic and cause the sauce to separate or lose its vibrant color.

How to tell it’s done

The shakshuka is finished when the egg whites are completely opaque and firm to the touch, while the yolks retain a soft, jammy consistency. The internal temperature of the eggs should reach 160°F (71°C) to ensure they are safely cooked.

The green sauce should be thickened and clinging to the vegetables, with the cream fully incorporated. The feta should be slightly softened by the residual heat, providing a perfect final texture for this dish.

• Egg dishes: 160°F (71°C) in the thickest part