Green Shakshuka with Spinach and Feta

Name: Green Shakshuka with Spinach and Feta
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Ingredients: 4 Egg; 180 g Spinach, chopped; 120 g Kale, stemmed and chopped; 60 g Feta, crumbled; 2 clove Garlic, minced; 1 ½ tbsp Olive oil; 60 ml Water; ⅓ tsp Salt; ½ tsp Black pepper, ground

Green Shakshuka with Spinach and Feta · ready in 23 min · 2 servings · 367 kcal per serving · easy · 9 ingredients

A verdant skillet of eggs poached in silky spinach, kale, garlic, and feta, bringing shakshuka comfort to a bright green breakfast.

Prep: 10 min
Cook: 13 min
Total: 23 min
Serves: 2
kcal: 367
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian Gluten-free Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

4Egg
180 gSpinach, chopped
120 gKale, stemmed and chopped
60 gFeta, crumbled
2 cloveGarlic, minced
1 ½ tbspOlive oil
60 mlWater
⅓ tspSalt
½ tspBlack pepper, ground

Equipment

stovetop, lidded skillet, knife, cutting board, measuring spoons, spatula, small cup, serving spoon, plate

Instructions

Mise en place
Gather the measured ingredients, a lidded skillet, knife, cutting board, measuring spoons, spatula, and 2 small cups for cracking eggs. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Prepare the greens
Chop the spinach and kale into small pieces, mince the garlic, crumble the feta, and crack each egg into its own small cup. · 5 min
What to look for: Greens are finely chopped, garlic is minced, and eggs are ready to slide.
Wilt the greens
Heat olive oil in the skillet over medium heat, add garlic, spinach, kale, salt, and black pepper, then stir until the greens collapse. · 5 min
What to look for: The greens shrink, darken, and release moisture.
Simmer green sauce
Add water, cover the skillet, and simmer until the kale is tender and the greens form a moist, vivid sauce. · 5 min
What to look for: The greens look glossy and saucy with a little liquid in the pan.
Poach the eggs
Make 4 shallow wells in the greens, slide in the eggs, cover, and cook until the whites set while the yolks remain soft. · 5 min
What to look for: Egg whites are opaque and yolks still jiggle gently.
Warm the feta
Scatter feta over the eggs and greens, cover for 1 minute, and let it warm just enough to soften without fully melting. · 1 min
What to look for: Feta looks creamy at the edges but still holds small crumbles.
Serve immediately
Serve the green shakshuka hot from the skillet, spooning greens and 2 eggs onto each plate with the softened feta on top. · 2 min
What to look for: Each plate has saucy greens, 2 poached eggs, and visible feta.

Nutrition (per serving)

kcal	367
Protein	22 g
Carbohydrates	12 g
of which sugars	3 g
Fat	27 g
of which saturated	9 g
Fibre	5 g
Sodium	965 mg

Nutri-ScoreB

Allergens

Contains: eggs, milk

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended
Reheating is not recommended because the eggs overcook; if needed, warm the greens gently and keep the yolks soft.

Ingredient substitutions

Spinach

Kale: Use kale when spinach is scarce; the sauce becomes sturdier and more earthy.

Kale

Spinach: Use spinach for a softer, quicker cooking green sauce.

Garlic

Black pepper: It adds bite but does not replace the aroma of garlic.

Olive oil

Butter: Butter gives a richer taste and browns faster, so keep the heat moderate.

Salt

Feta: Extra feta adds saltiness but also makes the dish creamier and tangier.

Black pepper

Garlic: A little extra garlic gives pungency when black pepper is not used.