If you’re not a fan of salads or simple grilled veggies, it can be difficult to get your daily intake of green vegetables. That’s where this green shakshuka comes in – made with spinach, eggs and traditional spices, this dish makes for a “meal by itself”.
When we were little girls, my sister and I would flip through our mom’s big blue book of recipe ideas. It contained cutouts of recipes from newspapers, recipes shared by friends and family as well as her classics. It was (and still is!) our Holy Grail cookbook of sorts, containing all the recipes we grew up with. There was a section there called “meal by itself” that my sister and I were amused by. In hindsight, it’s one of the smartest concepts. This green shakshuka is a perfect meal by itself – it’s packed with vitamins and minerals from the spinach as well as protein and more vitamins from the eggs. If you’re trying to eat healthy but don’t have a lot of time to meal-prep, this recipe works for pretty much any meal – breakfast, lunch or dinner. Because shakshuka is so easy to make, healthy and flavorful, I’ve been eating it several times a week recently!
Things to keep in mind while cooking this green shakshuka made with spinach and eggs:
- Be sure to use a generous squeeze of lemon and try not to overcook the spinach to avoid it turning black. You can choose to blend the spinach (lightly pulse so it’s chunky or blend till smooth) or leave it as is. I chose to lightly blend it to keep some of the texture.
- Don’t skip the fresh herbs! Use whatever you have on hand – basil, mint, cilantro, dill, etc.
- If you like your eggs well-done, cover your pan with a lid after cracking the eggs into the spinach mix. If you like a runny egg, you can probably skip using a lid.
Shakshuka is one of my favorite dishes – if you’re looking for a traditional tomato-based shakshuka, check out my shakshuka recipe here. I recently made an even quicker version of that recipe which will be coming soon. If you try this brunch-time favorite spinach shakshuka recipe, leave a note below and let me know what you think or get in touch with me on Instagram @theindiaedition!
This recipe is gluten-free, vegetarian (egg-etarian), paleo-friendly and low carb diet-friendly.
- 2 heaped cups chopped spinach
- 1 stem green onion (you can use ~3 tbsp chopped onion if you don't have green spring onion on hand)
- 2 cloves garlic, crushed
- 1 handful of cilantro (aka coriander) + 1 tbsp for later to garnish
- 1 tbsp mint, to garnish
- ¼ tsp coriander seed powder
- ¼ tsp cumin seed powder
- 2 tbsp lemon juice
- Crushed red pepper (optional)
- 2 eggs
- 2 tbsp oil
- ¼ tsp salt
- In a shallow small-medium sized pan on low-medium heat, sauté the onion and garlic in 2 tbsp oil for 3-4 mins. Add the coriander seed and cumin seed powder. Sauté till fragrant, 1-2 min.
- Blend the spinach, cilantro and lemon juice to the consistency you prefer. Add the spinach-cilantro mix to the pan, combining and spreading it evenly.
- Make two small hollows in the spinach mix in the pan, to crack the eggs into.
- Crack the eggs carefully, one by one.
- Allow to cook to the level you like your eggs/yolk cooked. If you like a well-done egg, cover and cook for 8-9 minutes. In my experience, for sunny side up style eggs it usually takes 5-6 minutes. This depends on the thickness of your pan, etc. so be sure to watch and take it off the heat as soon as it gets to the level you like!