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Skinny Shakshuka with Greens, Feta and Poached Eggs

A one-skillet shakshuka loaded with spinach or kale, poached eggs and a light hand on the oil and feta.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean-inspired
Calories: 254
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium; diced
  • 3 cloves garlic minced
  • 1 red bell pepper medium; diced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp red chili flakes optional
  • 400 g crushed tomatoes can
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 150 g baby spinach or chopped kale
  • 4 eggs large
  • 60 g feta cheese crumbled
  • 2 tbsp fresh parsley or cilantro chopped, for garnish
  • 4 lemon wedges for serving

Method
 

  1. Heat olive oil in a 26 cm / 10-inch skillet over medium heat. Add the onion and cook for 4 to 5 minutes until soft and translucent.
  2. Add garlic and red bell pepper. Cook 3 minutes until the pepper starts to soften.
  3. Stir in cumin, smoked paprika and chili flakes. Cook 30 seconds until fragrant.
  4. Pour in the crushed tomatoes, salt and black pepper. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
  5. Stir in the spinach a handful at a time, letting each batch wilt before adding more, about 2 to 3 minutes total.
  6. Taste the sauce and adjust salt. Use the back of a spoon to make 4 shallow wells in the sauce.
  7. Crack one egg into each well. Cover the skillet and cook over medium-low heat for 5 to 7 minutes, until the whites are fully set and the yolks are still soft.
  8. Remove from heat and scatter feta and parsley over the top.
  9. Serve straight from the skillet with lemon wedges and warm bread.

Notes

  • Simmer sauce until thick before adding eggs to avoid a watery shakshuka.
  • Use a 26 cm skillet with a tight lid for even egg poaching.
  • Don't skip wilting the greens fully, it cuts any bitterness.
  • Add feta right before serving so it stays crumbly, not melted.