Green Shakshuka (Spinach and Herbs)

This nutrient-dense green shakshuka provides high-quality protein and gut-friendly fiber from fresh herbs and vegetables.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 2 tsp olive oil (10 g) · 88 kcal in the whole recipe
• 1 small leek, thinly sliced (100 g) · 61 kcal in the whole recipe
• 1 green pepper, diced (80 g) · 16 kcal in the whole recipe
• 2 cloves garlic, minced (8 g) · 12 kcal in the whole recipe
• 1 small zucchini, diced (150 g) · 26 kcal in the whole recipe
• 300 g fresh spinach, chopped · 69 kcal in the whole recipe
• 4 large eggs · 286 kcal in the whole recipe
• 60 g light feta cheese, crumbled · 88 kcal in the whole recipe
• 15 g fresh parsley, chopped · 5 kcal in the whole recipe
• 15 g fresh dill, chopped · 7 kcal in the whole recipe
• 1 tsp ground cumin, salt, and black pepper to taste

Method

1. Heat olive oil in a wide skillet over medium heat, then sauté sliced leek, green pepper, and garlic for 3 minutes until softened.

   

2. Add diced zucchini, chopped spinach, ground cumin, salt, and black pepper; cook for 5 minutes until vegetables are tender and spinach has wilted.

   

3. Make 4 small wells in the green mixture, crack 1 egg into each well, and scatter crumbled light feta cheese around them.

   

4. Cover skillet and cook over low-medium heat for 5-6 minutes until egg whites are set but yolks remain soft, then garnish with chopped parsley and dill before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.