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Green Spinach Shakshuka

Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 4 Servings
Calories 410kcal


  • 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.


Calories: 410kcal | Carbohydrates: 45g | Protein: 22g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 330mg | Sodium: 840mg | Fiber: 9g | Sugar: 3g