Everyone loves shakshuka, it’s fast to prepare, brimming with nutrients, filling and perfect any time of day. We already have our favorite traditional shakshuka using tomato sauce, this time we went green, for an abundance of iron, calcium, vitamins A and K, good for your eyes and bones.
The flavor is reminiscent of spanakopita, so it would also be delicious with dill, oregano, and/or kalamata olives.
Green Spinach Shakshuka
- 2 tablespoons extra virgin olive oil
- 1 medium onion finely chopped
- 1 small jalapeño seeded and finely chopped
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¾ teaspoon kosher salt
- Freshly cracked black pepper
- 4 cloves garlic finely chopped
- 1 pound frozen chopped spinach thawed or 1 pound fresh spinach, chopped, sauteed and drained
- 1 cup chopped fresh cilantro
- 8 large eggs
- 1 lemon
- 4 whole wheat pitas or matzo
- Garnish: roughly chopped fresh cilantro, red pepper flakes, ⅓ cup crumbled feta cheese
- Heat evoo in a large sauté pan over medium-high heat. Sauté onions with jalapeno cumin, coriander, salt and pepper for 3-4 minutes. Add garlic and cook 1 more minute.
- Add the spinach and cilantro and stir until well mixed. Taste and adjust seasoning. Make 8 wells with a spoon. Gently crack eggs into wells. Cover the skillet and cook until whites are set and yolks are the way you like them, between 3 and 5 minutes.
- Remove pan from heat, garnish with desired toppings, we recommend a squeeze of lemon and a sprinkle of feta and eat with fresh hot pita, over rice, or a baked potato.