I’m getting ready to head out of the country for a few weeks (city guides forthcoming!). And amidst all the packing and tying up loose ends, I’m also prioritizing perhaps what’s most important—cleaning out my fridge. That means I’ve officially entered my very own version of Chopped. Translation: I’m seeing how many different meals I can make using what I have on hand. The week before any major travel sees me using up all the bits and bobs hanging out in my fridge. With efficiency as one of my main priorities, I pair them with pantry staples to leave myself with a clean kitchen. Things can get weird (toast, beans, cabbage, and pickles, anyone?). And sometimes, things get truly delish. File this green shakshuka under the latter category.
Shakshuka has long been one of my staple kitchen recipes. The incredible flavor and ease of assembly make it the perfect breakfast dish. It’s also the kind of recipe that looks fancy without requiring much effort—and everyone will still rave about it. My green shakshuka is a variation on the classic, using a spinach-based sauce instead of tomato. It still manages to hit all the right flavor notes, making it a tasty and Instagram-worthy breakfast staple.
Ingredients for Green Shakshuka
This recipe uses very few ingredients, most of which you likely already have on hand. It’s also very easy to customize based on your taste preferences and what you’re trying to use up.
Onions. The traditional flavor base of your dish. Though humble, onions are a crucial starting point before adding other aromatics.
Spices. I use freshly ground cumin and coriander, smoked paprika, and plenty of salt and pepper.
Garlic. Don’t hold back here.
Frozen spinach. The real OG of my fridge clean-out. For this recipe, you don’t even need to thaw it beforehand. You can also swap with fresh spinach, kale, or your favorite dark green of choice.
Eggs. Your eggs will set in the oven atop your shakshuka base. I keep mine a little jammy for optimal bread-dipping.
Your toppings of choice. I like to use fresh greens tossed in lemon juice, avocado, feta, and fresh herbs. But you can also add hot sauce, pickled onions, or jalapeños.
Crusty bread. IMO, not optional.
Tips for Making Green Shakshuka
This is an incredibly easy recipe, but there are a few assembly and customization notes to make your green shakshuka journey even easier.
You don’t have to wait for your frozen spinach to thaw. Instead, toss it into the pan with the onions and spices when cooking. Just make sure the spinach fully cooks and thaws in the pan. Once it’s warmed through, you’ll blend a portion of the spinach mixture to thicken your green sauce. For a saucier texture, I like to blend the spinach with either water, broth, milk, or cream if I’m feeling fancy. Using a milk or cream also lends a richness which is nice if you want to up the ante.
Opt for an oven alternative. A lot of shakshuka recipes take the pan from stovetop to oven to finish cooking the tops of the eggs. If the idea of heating your oven is a no-go, you can just cover the pan with a lid until the tops of the eggs are set.
Cook the eggs to your liking. Some people prefer a runny yolk, which is sometimes easier to control on the stovetop instead of the oven. But to cook your yolk further, I don’t mind tossing the pan in the oven and letting everything set without having to think about it.
How to Store and Reheat Leftovers
Personally, the idea of storing cooked eggs in the fridge for the next day is not my favorite. But if you anticipate leftovers, eat the eggs fresh then save any leftover spinach sauce for the next day.
To reheat the spinach sauce, I add it back to a pan on medium-high heat with a little water or milk to return it to a saucy texture, then add a fresh egg or two the next day to cook fresh. This works perfectly for the next day’s breakfast or lunch.
An easy savory breakfast dish packed with greens, spices, and eggs.
2 tablespoons olive oil
1/2 yellow onion, finely chopped
1–2 teaspoons freshly ground cumin
1–2 teaspoons freshly ground coriander
1 teaspoon smoked paprika
2 large garlic cloves, finely diced
salt and pepper to taste
1 16–ounce bag of frozen chopped spinach
1/4cup water, milk, or cream
4 eggs
for garnish and serving: fresh greens, lemon juice, crumbled feta, avocado, crusty bread, fresh herbs
Preheat oven to 400 F.
Add olive oil to an oven-safe skillet on the stove over medium-high heat. Add the onion and spices with a big pinch of salt and pepper. Sauté until the onion is slightly golden and the spices are fragrant. Add the garlic and sauté.
Add the spinach to the skillet. It’s okay if the spinach is not completely thawed. Stir to combine with the onion and spices and let cook until spinach is soft. Turn the heat down to medium-low. Using a food processor or small blender, add about 1/2-3/4 of the spinach mixture and blend with your choice of water, milk, or cream until the texture is saucy. Add back to the rest of the spinach in the pan.
Stir the blended and chopped spinach together in the skillet and smooth out into an even layer. Using the back of a spoon, create craters in the spinach and crack an egg into the crater. Repeat to cook as many eggs as you need.
Once the eggs are added, carefully transfer the skillet to the oven. (Use an oven mitt, the skillet handle can be hot!) Bake for 10-15 minutes until the eggs have set. Remove earlier if you prefer a more runny yolk, longer for a more set yolk. Ovens vary, so check on eggs to reach your preferred texture.
Carefully remove the skillet from the oven and turn off the heat.
Garnish with desired toppings and serve hot. Enjoy!
