Green Shakshuka (Herb Shakshuka)

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 28-ounce can crushed tomatoes
• 1 cup fresh spinach, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 4 large eggs
• Salt and pepper to taste
• Optional: crumbled feta cheese for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, cumin, and paprika; cook for another minute.
3. 3 Pour in crushed tomatoes and bring to a gentle simmer.
4. 4 Add spinach, parsley, and cilantro; cook until spinach is wilted.
5. 5 Create small wells in the sauce and crack eggs into each one.
6. 6 Cover skillet and cook until eggs are set to your liking.
7. 7 Season with salt and pepper.
8. 8 Serve hot, optionally garnished with feta cheese.

Equipment

• Large skillet with lid
• Spatula

Variations

• Add a pinch of chili flakes for a kick.
• Substitute zucchini or kale for the spinach.

Substitutions

• If fresh herbs aren't available, use 1 tablespoon each of dried parsley and cilantro.

Pairings

• Warm pita bread
• A side of avocado slices

Nutrition

Tips

• For a creamier texture, stir in a dollop of yogurt before serving.
• Use a lid that fits your skillet well to ensure even cooking of the eggs.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stove, adding a splash of water if needed.

Serving Suggestions

• Serve with warm crusty bread or pita.
• Pair with a fresh fruit salad for a balanced meal.

FAQ