Green Spinach & Feta Shakshuka
Shakshuka is the ultimate Israeli breakfast, but most people accompany it with half a loaf of bread. This green version was created to offer a low-carb meal rich in protein and iron from fresh spinach leaves. The saltiness of the feta cheese gives the dish the perfect balance without excessive added salt.
— Lea Ben Arie, Clinical Dietitian
Ingredientsfor 2 servings
- 4 medium eggs (L)
- 300 g fresh spinach leaves, thoroughly washed
- 60 g feta cheese (5% fat), crumbled
- 10 ml extra virgin olive oil (1 tbsp)
- 2 garlic cloves, thinly sliced
- A pinch of sea salt, freshly ground black pepper, and grated nutmeg
Preparation Steps
- 1
In a wide non-stick skillet, heat the olive oil and sauté the garlic slices for about 1 minute over medium heat.
- 2
Add the spinach leaves gradually and cook until wilted and most of the liquid has evaporated. Season with salt, pepper, and nutmeg.
- 3
Make 4 small wells in the spinach mixture and crack an egg into each.
- 4
Scatter the crumbled feta cheese around the eggs, cover the skillet, and cook over medium-low heat for 8-10 minutes, until the egg whites are set but the yolks remain slightly runny.