5 from 117 votes
Spinach Shakshuka
Spinach Shakshuka blends sautéed Brussels sprouts, shallots, garlic, and tomatillos with baby spinach and warming spices like cumin and coriander. Eggs are gently cooked in small indentations within the vegetable mixture until set, then topped with crumbled feta for a creamy contrast. The dish balances the tender sautéed greens and the rich, softly cooked eggs, making it suitable for breakfast or a light meal.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
3
servings
Calories:
287 kcal
Course:
Breakfast, Brunch
Cuisine:
Mediterranean
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 servings
Amount Per Serving
Calories 287
% 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.