Green Shakshuka Spinach Feta

Last Sunday, my kitchen smelled like an herb garden exploded. I'd come home with way too many greens from the farmers market and decided to throw them all into a skillet with some eggs, not expecting much. But when those yolks broke into that vibrant green sauce, something magical happened.

I made this for my sister who swears she hates breakfast for dinner. She took one bite, declared me wrong about everything, and proceeded to sop up every last drop with a piece of toast. Sometimes the best meals happen when you're just trying to use up produce before it goes bad.

Ingredients

• Olive oil: Creates the foundation for sautéing all those vegetables into tenderness
• Onion and garlic: Build that aromatic base that makes everything taste better
• Green bell pepper and zucchini: Add sweetness and body to the vegetable mixture
• Baby spinach and kale: Wilts down beautifully while maintaining texture and nutrition
• Spring onions and green chili: Provide fresh sharpness and optional heat
• Ground cumin, coriander, and paprika: Earthy spices that give depth without overpowering the greens
• Fresh parsley, cilantro, and dill: The herb trio that makes this dish sing with brightness
• Eggs: The crowning glory that transforms vegetables into a complete meal
• Feta cheese: Adds salty creaminess that balances all the fresh greens

Instructions

Build the flavor base:

Warm olive oil in a large skillet over medium heat and cook onion until soft and translucent, about 3-4 minutes. The onion should be sweet and fragrant, not browned.

Add the hearty vegetables:

Stir in garlic, bell pepper, and zucchini, sautéing another 4-5 minutes until they begin to soften and smell wonderful.

Wilt the greens:

Add spinach, kale, and spring onions, stirring frequently until everything's wilted down, about 2-3 minutes. The pan will look full but it reduces dramatically.

Season generously:

Sprinkle in cumin, coriander, paprika, chili flakes if using, salt, and pepper, stirring well to coat every vegetable with spice.

Add fresh herbs:

Mix in parsley, cilantro, and dill, cooking just 1-2 minutes until fragrant. Taste and adjust seasoning now before adding eggs.

Create the wells:

Use a spoon to make 4 small wells in the vegetable mixture, then crack an egg into each well. The greens should cradle the eggs nicely.

Let eggs set:

Reduce heat to low, cover skillet, and cook until whites are set but yolks remain runny, about 7-8 minutes. Don't rush this part.

Add the feta finish:

Sprinkle crumbled feta over top, cover for another minute to slightly melt. The salty cheese melting into those runny yolks is pure magic.

Serve immediately:

Garnish with extra fresh herbs and bring the whole skillet to the table. Everyone gets their own egg territory to break.

Save

My friend who claims she can't cook made this for her book club and they were convinced she'd taken secret culinary lessons. There's something about pulling a skillet from the stove, steam rising, feta melting, that makes you feel like a kitchen wizard even if you barely know your way around a cutting board.

Make It Your Own

Sometimes I'll add a splash of heavy cream or coconut milk right before cracking the eggs for extra richness. The way it mingles with the feta creates this incredible velvety sauce that you'll want to eat with a spoon.

What About Bread

A thick slice of sourdough or warm pita isn't optional, it's essential for getting every bit of that yolk-greens-cheese mixture into your mouth. I learned this the hard way after trying to eat it with just a fork and watching all the best parts slide away.

Leftovers Actually Work

The second day, the flavors have melded even more and it reheats beautifully for a quick breakfast. Just store it in the fridge and warm it gently so you don't overcook those precious yolks.

• Make extra greens if you're meal prepping for the week
• Keep some feta separate to add fresh when reheating
• A runny yolk is worth protecting, don't blast it in the microwave

Save

This green shakshuka taught me that vegetables can feel indulgent, that breakfast for dinner is always a good idea, and that sometimes the best recipes come from trying to clean out your crisper drawer before it's too late.

Common Questions

→ What greens work best in this dish?

Spinach, kale, Swiss chard, or similar leafy greens provide a tender, earthy base that wilts nicely during cooking.

→ How do you achieve runny egg yolks?

Cook eggs on low heat with the skillet covered for 7-8 minutes until whites set but yolks remain soft.

→ Can I adjust the spice level?

Yes, adding or omitting green chili and chili flakes allows you to control the heat to suit your taste.

→ What cheeses complement the flavors?

Feta's tangy creaminess pairs perfectly, but similar crumbly cheeses like goat cheese can also be used.

→ Is this dish suitable for gluten-free diets?

Absolutely, as long as gluten-free bread or pita is served alongside, the dish remains naturally gluten-free.