Green Shakshuka

5.0
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2 Photos

There's loads of green goodness in this fun twist on shakshuka. The poached eggs and soft spinach are delicious served on grilled toast, topped with feta and avocado for a weekend brunch vibe you will love!

Submitted by Jonathan Charbz
Updated on February 22, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Eggs, herbs, zucchini, and spinach in a skillet
2
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
4
Jump to Nutrition Facts

Ingredients

  • 4 slices sourdough bread

  • 2 tablespoons extra-virgin olive oil, divided, or as needed

  • 2 tablespoons unsalted butter

  • 1 medium leek, halved lengthwise and sliced

  • ½ teaspoon red pepper flakes, divided, or to taste

  • sea salt and cracked black pepper to taste

  • 1 small zucchini, cut into half-moons

  • ½ bunch green onions, chopped

  • 8 cups baby spinach leaves

  • ¼ cup chopped fresh parsley

  • ½ medium lemon, juiced

  • 4 large eggs

  • ¼ cup crumbled feta cheese

  • 1 tablespoon chopped fresh chives, or to taste

  • 1 tablespoon chopped fresh cilantro, or to taste

  • 2 medium avocado, diced

Directions

  1. Heat a grill pan over medium-low heat. Brush both sides of each bread slice with some of the olive oil. Grill both sides of bread until crispy and grill marks are evident, about 2 minutes. Remove from heat.

  2. Heat remaining oil with butter in a 12-inch skillet over medium heat until butter is melted. Add leek, 1/4 teaspoon pepper flakes, and a good pinch of salt. Cook and stir for 5 minutes. Add zucchini and green onions, then season with salt and pepper. Stir and continue to cook for 3 minutes. Add spinach; season with more salt and pepper. Cover the skillet and let spinach cook down until wilted. Stir in fresh parsley and lemon juice; continue to cook for 1 minute more.

  3. Make 4 small wells in the skillet and carefully crack an egg into each one. Season each egg with salt, pepper, and remaining pepper flakes. Cover the pan and cook until whites have set and yolks are at desired doneness, about 5 minutes.

  4. Place the skillet on a wire cooling rack. Garnish with feta cheese, chives, and cilantro.

  5. To serve, place one egg and green shakshuka over a grilled piece of toast, along with some sliced avocado and additional chives and cilantro.

From the Editor

The magazine version of this recipe may be slightly different than the online version. Please follow directions for whichever version you are using.

Nutrition Facts (per serving)

504 Calories
37g Fat
34g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 504
% Daily Value *
Total Fat 37g 47%
Saturated Fat 11g 54%
Cholesterol 215mg 72%
Sodium 478mg 21%
Total Carbohydrate 34g 12%
Dietary Fiber 11g 39%
Total Sugars 5g
Protein 17g 34%
Vitamin C 55mg 61%
Calcium 240mg 18%
Iron 6mg 31%
Potassium 1178mg 25%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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