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Spicy Green Shakshuka with Feta

A vibrant and flavorful twist on traditional shakshuka, featuring poached eggs in a herby green sauce with feta.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Mediterranean, Middle Eastern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Green Sauce Base
  • 1 tablespoon olive oil For sautéing
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced For heat
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1/2 cup salsa verde
  • 1/2 cup vegetable or chicken stock
  • 2 cups baby spinach For blending
  • 1/3 cup cilantro or parsley For blending
For the Eggs and Toppings
  • 6 large eggs Fresh eggs recommended
  • 1/4 cup crumbled feta For topping
  • 1/4 cup Greek yogurt For topping
  • 1 avocado, sliced Optional, for garnish
  • Herbs or microgreens, for garnish
  • Crusty bread, for serving Essential for scooping

Method
 

Build the Flavor Base
  1. Heat a 10- or 12-inch ovenproof skillet over medium heat and add the olive oil. Let it warm for about a minute until it shimmers slightly across the pan.
  2. Add the diced onion and green bell pepper directly into the warm oil.
  3. Sauté the onion and pepper for five to seven minutes, stirring frequently, until softened with a slight golden edge.
Add Garlic, Spice, and Simmer
  1. Stir in the minced garlic and jalapeño, cooking for about one minute until fragrant.
  2. Sprinkle in the cumin, coriander, and kosher salt, stirring everything together evenly.
  3. Pour in the salsa verde and vegetable or chicken stock. Bring the mixture to a gentle simmer for a few minutes.
Blend in the Greens
  1. Remove the skillet from the heat and transfer the mixture into a blender.
  2. Add the baby spinach and cilantro to the blender with the warm sauce and blend on high until completely smooth.
  3. Pour the blended green sauce back into the skillet.
Create Wells and Add the Eggs
  1. Use the back of a spoon to press six small wells into the sauce, spacing them evenly.
  2. Crack one egg into each well and sprinkle half of the crumbled feta over the top.
Bake Until Perfectly Set
  1. Slide the skillet into the preheated oven and bake for about 10 minutes.
  2. Check around the 8-minute mark until the whites are fully set and yolks are slightly runny.
Garnish and Serve
  1. Sprinkle the remaining feta over the shakshuka, add dollops of Greek yogurt, and sliced avocado.
  2. Finish with fresh herbs or microgreens and serve immediately with warm, crusty bread.

Notes

For more heat, add extra jalapeño or red pepper flakes. Store leftovers in an airtight container in the fridge for up to two days. It doesn't freeze well due to the eggs and yogurt.