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Shakshuka Green (Spinach)
A green twist on shakshuka with spinach and herbs instead of tomato — wilting the spinach down properly first stops the dish turning watery once the eggs go in.
Ingredients
Instructions
Wilt the spinach in a wide pan with the garlic.
Stir until any released liquid has mostly cooked away, this keeps the base from turning watery later.
Make small wells in the spinach with the back of a spoon and crack an egg into each, then cover and cook over low heat until the whites are just set, about 5 minutes.
Scatter with crumbled feta and serve straight from the pan while the yolks are still soft.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
