Green Shakshuka

Green Shakshuka

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From: EatingWell Magazine, May/June 2018

Shakshuka, or eggs poached in an aromatic tomato sauce, is a fast, one-pan breakfast staple in Northern Africa and Israel. This healthy recipe features spinach, herbs and tomatillos. Garnish with a touch of harissa—a fiery chile paste—and dip some toasted whole-grain country bread into the jammy yolks.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons extra-virgin olive oil
  • 1 cup sliced spring onions or scallions
  • 2 cloves garlic, finely chopped
  • 1 jalapeño or serrano pepper, finely chopped
  • 1 teaspoon ground cumin
  • 8 ounces tomatillos or green tomatoes, chopped
  • 8 cups chopped mature spinach
  • ¼ cup water
  • ½ cup chopped flat-leaf parsley
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh mint
  • ¼ teaspoon salt
  • 4 large eggs
  • ¼ cup crumbled feta cheese
  • Cracked pepper & harissa for garnish


  • Prep

  • Ready In

  1. Heat oil in a medium skillet over medium heat. Add spring onions (or scallions) and cook, stirring occasionally, until tender but not brown, 1 to 2 minutes. Add garlic, pepper and cumin; cook, stirring, until fragrant, about 30 seconds. Stir in tomatillos (or green tomatoes) and cook, stirring occasionally, until starting to break down, about 5 minutes. Add spinach and water; cook, stirring, until wilted, about 1 minute. Stir in parsley, cilantro, mint and salt.
  2. Crack eggs over the vegetables. Cover and cook over medium-low heat until the whites are set, 3 to 5 minutes. Remove from heat and sprinkle with feta; cover and let stand for 2 minutes. Garnish with cracked pepper and harissa, if desired.

Nutrition information

  • Serving size: 1 egg & ½ cup vegetables
  • Per serving: 210 calories; 15 g fat(4 g sat); 4 g fiber; 10 g carbohydrates; 11 g protein; 182 mcg folate; 194 mg cholesterol; 4 g sugars; 0 g added sugars; 7,220 IU vitamin A; 44 mg vitamin C; 185 mg calcium; 5 mg iron; 362 mg sodium; 718 mg potassium
  • Nutrition Bonus: Vitamin A (144% daily value), Vitamin C (73% dv), Folate (46% dv), Iron (28% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 1 medium-fat protein, 1½ fat

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