Vibrant Green Shakshuka with Spinach and Feta Tips, FAQ & printable recipe

Tips for success

To enhance the herbal notes of the dish, consider using a mix of fresh cilantro or parsley along with the spinach if available. The zhoug oil is a key component for depth, but if it is too spicy, you can substitute it with a milder herb oil or even a light drizzle of extra virgin olive oil mixed with fresh chopped herbs to achieve a similar visual and flavor impact.

When serving, consider the bread choice carefully. A crusty sourdough with a well-developed, chewy crumb is ideal for scooping up the creamy egg yolks and the thick vegetable sauce.

If you prefer a lighter side, a simple toasted baguette or even warm flatbread can also work well. Ensure the bread is served warm to complement the temperature of the shakshuka, making the overall dining experience more cohesive and enjoyable.

Variations

• Spicy Green Shakshuka: Add two minced serrano peppers during the sauté phase to increase the heat level and introduce a fresh, spicy crunch to the vegetable base.
• Hearty Green Shakshuka: Fold in a half-cup of cooked chickpeas or white beans during the final minute of sautéing to add extra protein and fiber to the meal.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

Gently reheat on the stovetop over low heat until warmed through, being careful not to overcook the eggs further.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Be aware that the eggs may become slightly firmer upon reheating, and the avocado should be removed before storage as it will not keep well. The sauce itself stores well and can be gently reheated on the stovetop, though it is best enjoyed fresh to maintain the optimal texture of the eggs and the freshness of the final toppings.

The vegetable base can be prepared in advance up to one day before serving. Simply sauté the zucchini, tomatillos, spinach, garlic, and coriander, then store the mixture in the refrigerator.

When ready to serve, reheat the base in a skillet, add the cream, and proceed with the egg steaming steps. This makes for a much faster brunch preparation, allowing you to focus on the final assembly and garnish while your guests wait.

Serving ideas

Serve the shakshuka directly from the skillet to maintain its visual appeal and keep the contents warm. Place the skillet on a heat-proof trivet in the center of the table, allowing guests to serve themselves.

Provide a large spoon for portioning the eggs and sauce, and make sure there is plenty of crusty bread nearby for dipping into the yolks, which is essential for fully enjoying the rich, creamy texture of the dish.

For a more complete meal, consider serving the shakshuka with a side of simple mixed greens dressed with a light lemon vinaigrette. The brightness of the salad will complement the richness of the eggs and feta, providing a balanced and satisfying brunch.

Ensure the zhoug oil is available on the side for those who prefer an extra kick of spice, allowing everyone to customize the heat level of their portion according to their own personal preference.

Frequently asked questions

Recipe card

Vibrant Green Shakshuka with Spinach and Feta

Prep 10 minCook 11 minTotal 21 minServes 3

Ingredients

• 25 ml olive oil
• 150 g diced zucchini
• 100 g halved tomatillos
• 150 g baby spinach
• 2 garlic cloves
• 4 g ground coriander
• 50 ml heavy cream
• 3 eggs
• 1 tbsp crumbled sheep feta
• 1/2 unit sliced avocado
• 1 tsp zhoug chili oil

Instructions

1. 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.
2. 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.
3. 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.

Contains: eggs, milk

Food safety: The eggs in this recipe are served with runny yolks. Pasteurized eggs are recommended for pregnant women, young children, older adults, and those with weakened immune systems.

Estimated nutrition per serving

Calories

320

Protein

14.5 g

Carbohydrates

12 g

Fat

24 g

Fiber

4.5 g

Sugar

5 g

Sodium

380 mg

Automatic estimate from the ingredient list, not laboratory-verified.