Prepare to revolutionize your breakfast routine with this mouthwatering Green Shakshuka that will transport your taste buds straight to the heart of Middle Eastern cuisine! Imagine a skillet bursting with emerald-green spinach, tangy tomatillos, and perfectly poached eggs, all topped with a sprinkle of creamy feta cheese. This isn't just another breakfast dish - it's a culinary adventure that will make you fall in love with morning meals all over again. Get ready to impress your family and friends with a recipe that's as nutritious as it is Instagram-worthy!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 4 tomatillos, chopped
- 4 eggs
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Prepare all ingredients by washing and chopping the vegetables. Remove papery husk from tomatillos and dice them finely. Chop the onion and mince the garlic cloves.
- Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the skillet and cook for an additional 30 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Incorporate chopped tomatillos into the skillet, cooking for 5 minutes until they start to break down and release their juices, creating a light sauce.
- Gradually add fresh spinach to the skillet, stirring until the leaves wilt and become tender, which should take about 2-3 minutes.
- Create four small wells in the vegetable mixture, carefully crack an egg into each depression, ensuring they remain separate.
- Cover the skillet and cook on low-medium heat for 6-8 minutes, or until egg whites are set but yolks remain slightly runny.
- Sprinkle crumbled feta cheese over the top of the shakshuka during the last minute of cooking.
- Season with salt and freshly ground black pepper to taste. Optional: Garnish with fresh herbs like cilantro or parsley.
- Remove from heat and serve immediately, preferably with crusty bread or warm pita to soak up the delicious sauce.
Tips
- Choose Fresh Ingredients: The key to an amazing Green Shakshuka is using the freshest possible vegetables. Look for crisp spinach and firm, bright green tomatillos.
- Control Your Heat: When cooking the eggs, maintain a low-medium heat to ensure the whites set perfectly while keeping the yolks delightfully runny.
- Don't Rush the Sautéing: Take your time caramelizing the onions and letting the tomatillos break down - this builds deep, rich flavor.
- Customize Your Herbs: While the recipe suggests optional herbs, try experimenting with fresh cilantro, parsley, or even a sprinkle of za'atar for extra flavor.
- Serve Immediately: Green Shakshuka is best enjoyed hot right out of the skillet. Have your bread or pita ready to soak up all those delicious juices!
- Prep Ahead: Chop all your vegetables before you start cooking to ensure a smooth, stress-free cooking process.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 10g
Protein: 14g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 370mg
