Spinach Shakshuka
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
3 servings
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Calories
287 kcal
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Cuisine
Mediterranean
Spinach Shakshuka
Description
The Spinach Shakshuka recipe starts with golden-browned Brussels sprouts cooked alongside aromatic shallots and garlic. Tomatillos add a subtle tanginess, helping deglaze the pan and infusing the base with brightness. Baby spinach wilts into the mixture, layered with cumin, coriander, and red pepper flakes to provide gentle warmth and depth. Eggs are cracked into small wells in the pan and cooked slowly until their whites are set but yolks remain tender. Crumbled feta scattered on top adds a salty, tangy finish that complements the earthy vegetables and spices.
This shakshuka melds textures from the soft spinach to the slight crispness of Brussels sprouts and creamy egg yolks. It is typically served as a warm main dish, often accompanied by fresh yogurt or a cooling side like raita, which helps balance the spices.
Variations can include other leafy greens like kale or collards, and spices can be tailored with additions such as Aleppo pepper for more heat. Using a stainless or enameled skillet helps protect the pan from acidic tomatillos. Timing the egg cooking is important to achieve a tender set without overcooking.
Ingredients
- 3 tablespoons olive oil
- 8 oz Brussels sprouts trimmed, shaved or thinly sliced
- 2 shallot medium
- 2 garlic minced, cloves
- 2 tomatillos chopped
- 2 teaspoons kosher salt divided
- 8 oz baby spinach packed
- ½ teaspoon cumin
- 1 teaspoon Coriander
- ½ teaspoon red pepper flakes substitute Aleppo pepper if you have some!
- 5 egg large
- 2 tablespoons feta cheese crumbled, substitute goat cheese
Instructions
- Heat a medium skillet and add olive oil to it. Sauté the Brussels sprouts in the skillet until they reach a golden brown color (roughly 8 to 10 minutes)
- Now, add finely diced shallots and minced garlic and give it a good mix, taking care not to burn them. Sauté for about 2-3 minutes until aromatic.
- Add chopped tomatillos to the skillet to deglaze it, and allow to cook through for about 2-3 minutes. Add 1 teaspoon of salt at this stage and give it a good mix
- Add baby spinach to the skillet and stir well to combine with other ingredients. Cook down for about 2-3 minutes until the spinach wilts. Add the rest of the salt, cumin, coriander and red pepper flakes along with 1-2 tablespoons of water at this stage to create steam and mix well.
- Create six small indents in the base with the back of a spoon. Crack an egg into each indent, taking care not to break the yolk. Cook the eggs on low-medium heat for about 8-10 minutes to set the whites. Shakshuka is typically served with runny yolks, but you can cook the eggs to your liking if you prefer them a different way. Note: If you want to cook the shakshuka faster, cover the skillet with a lid to create steam.
- Garnish with some sliced avocados, crumbled feta cheese, and a few sprigs of fresh parsley or cilantro. Serve hot with flatbread of choice!
Notes
- Other greens like kale, collard greens, zucchini, or chopped broccoli can substitute the spinach.
- Avoid cast iron pans with acidic ingredients like tomatillos to prevent damage; stainless or enameled skillets work best.
- Spice variations such as adding Aleppo pepper or warm spices are encouraged for a personalized flavor.
- Serving with fresh yogurt or raita can lighten and balance the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 283mg | 94% |
| Sodium | 1824mg | 76% |
| Potassium | 717mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 3066IU | 61% |
| Vitamin C | 79mg | 88% |
| Calcium | 157mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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