Description

Discover the vibrant flavors of Green Shakshuka, a healthy twist on the classic Middle Eastern dish. Packed with fresh spinach, cilantro, parsley, and aromatic spices, this nutritious one-pan meal is perfect for breakfast, brunch, or a light dinner. Serve it with warm pita for a satisfying meal!

Ingredients

For the Shakshuka:

2 tbsp extra virgin olive oil (use good quality for the best flavor)

1 medium onion, finely chopped

2 cloves garlic, minced (fresh is best)

1 green bell pepper, diced

1 jalapeño, seeded and finely chopped (leave seeds for more heat)

1 tsp ground cumin (toast your own for the best flavor)

1 tsp ground coriander

6 cups fresh spinach, roughly chopped (baby spinach works great)

1 cup fresh parsley, chopped (flat-leaf preferred)

1 cup fresh cilantro, chopped (essential for authentic flavor)

4 large eggs (the freshest you can find)

Salt and freshly ground black pepper to taste

Warm pita bread or crusty sourdough for serving

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Instructions

1. Sauté the Vegetables:
Heat olive oil in a large, wide skillet over medium heat. You need enough space for all 4 eggs to fit comfortably.
Add chopped onion, minced garlic, diced green bell pepper, and jalapeño. Cook for 5-7 minutes until softened and fragrant.
2. Add the Spices:
Stir in cumin and coriander and cook for another minute until the spices bloom and become aromatic. This builds the flavor foundation for the dish.
3. Add the Greens and Herbs:
Add chopped spinach, parsley, and cilantro to the skillet. Stir everything together and cook until the spinach wilts down and reduces to about half of its original volume.
4. Create Wells for the Eggs:
Use the back of a spoon to create 4 wells in the herb mixture, evenly spacing them across the pan. This will allow each egg to cook individually without crowding.
5. Add the Eggs:
Crack each egg into a small bowl and gently pour them into the wells in the pan. Be cautious to avoid breaking the yolks.
Season with salt and pepper to taste, then cover the skillet. Cook for 5-7 minutes until the egg whites are set but the yolks are still slightly runny. The yolks should jiggle slightly when shaken.
6. Serve:
Remove from heat and let it rest for 2 minutes before serving directly from the skillet. Serve with warm pita or crusty sourdough bread for dipping.

Notes

Cheesy Green Shakshuka: Add crumbled feta or goat cheese during the last 2 minutes of cooking for a tangy, creamy addition.
Protein Boost: Stir in cooked white beans or chickpeas for extra heartiness and plant-based protein.
Spicy Version: Add more jalapeños or red pepper flakes for an extra spicy kick.
Mediterranean Twist: Add chopped sun-dried tomatoes and fresh oregano for Italian-inspired flavors.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American