Green Shakshuka with Spinach and Zucchini

Prep Time 7 mins

Cook Time 15 mins

Rest Time 5 mins

Total Time 27 mins

Difficulty: Beginner

Cooking Temp: 400 F

Servings: 2

Estimated Cost: 8

Calories: 240

Best Season: Suitable throughout the year

Description

General

General: Green Shakshuka with Spinach and Zucchin is a variation of
Shakshuka, a North African and Middle Eastern staple, traditionally features eggs poached in a spiced tomato sauce. This green twist swaps tomatoes for leafy greens and zucchini, inspired by Mediterranean spring harvests. Did you know? Shakshuka’s name derives from the Arabic word "shakshek" (to shake), referencing the dish’s simmering action. While classic shakshuka dominates in Israel and Tunisia, this green version has gained traction in health-conscious regions like California and Scandinavia. Over 60% of home cooks tweak the recipe seasonally! Try adding asparagus or kale, or swap spinach for Swiss chard. At Full Cravings, we have tried variants of the recipe, and it was admired!

Ingredients

2 tbsp olive oil
1 medium zucchini (diced)
2 cups fresh spinach
1 small onion (chopped)
2 garlic cloves (minced)
1 tsp cumin
1/2 tsp coriander
4 large eggs
1/4 cup crumbled feta (optional)
Salt and pepper
Fresh dill (for garnish)

Instructions

1
Sauté Aromatics: In a medium skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3–4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2
Add Zucchini: Incorporate the diced zucchini into the skillet. Cook, stirring occasionally, until the zucchini becomes tender and lightly browned, approximately 5–6 minutes.
3
Incorporate Spinach and Spices: Add the fresh spinach to the skillet, stirring until wilted. If using frozen spinach, ensure it's thoroughly drained before adding. Sprinkle in the ground cumin and paprika, then season with salt and freshly ground black pepper to taste. Mix well to combine all flavors.
4
Create Wells for Eggs: Using a spoon, make four small wells in the vegetable mixture. Carefully crack an egg into each well, ensuring the yolks remain intact.
5
Cook Eggs: Reduce the heat to medium-low and cover the skillet with a lid. Allow the eggs to cook until the whites are set but the yolks remain runny, about 6–8 minutes. For firmer yolks, cook a bit longer according to your preference.
6
Finish and Serve: Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle the optional crumbled feta cheese over the top, and garnish with chopped fresh parsley or cilantro. Serve immediately, accompanied by crusty bread to soak up the flavorful sauce.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 240kcal

% Daily Value *
Total Fat 18g28%
Total Carbohydrate 8g3%
Dietary Fiber 3g12%
Sugars 3g
Protein 12g24%

Vitamin A 1400 IU
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.