Green Shakshuka
Poached eggs nestled in a vibrant herb-and-spinach sauce with a bright lemon finish. A Mediterranean breakfast that looks restaurant-worthy but takes just 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
Ingredients
- 3 tablespoons olive oil
- ½ medium onion, yellow
- 2 cloves garlic cloves
- 4 cups fresh spinach
- ½ cup fresh herbs (parsley, dill, or cilantro), chopped
- ¾ cup vegetable broth
- 1 whole lemon
- 4 whole eggs
Instructions
- 1
Cut the onion half lengthwise from root to tip, then place the flat side down and slice crosswise into half-moon pieces about 1/4 inch thick.
- 2
Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 3
Zest the lemon using a microplane held at a 45-degree angle over a small bowl, rolling the zest down until you see white pith, then rotate and repeat; set the zest aside.
- 4
Cut the lemon in half, then cut one half into two wedges; set them aside.
- 5
Heat 3 tablespoons of olive oil in a 10-inch skillet over medium heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Add the onion slices and cook, stirring once every 30 seconds, until they turn translucent and the edges begin to soften, about 4 minutes.
- 7
Add the minced garlic and stir constantly for 30 seconds until the kitchen smells strongly fragrant.
- 8
Add the spinach in two handfuls, stirring after each handful until the leaves wilt and darken, about 2 minutes total.
- 9
Pour in the 0.75 cup vegetable broth and bring to a gentle simmer — you should see small bubbles breaking the surface every 1–2 seconds.
- 10
Stir in the 0.5 cup chopped fresh herbs and cook for 30 seconds, stirring gently, until the herbs are evenly distributed.
- 11
Squeeze the juice from one lemon wedge into the pan, stir gently, and taste; add salt and pepper until the sauce tastes bright and balanced.
- 12
Use the back of a spoon to create a shallow well in the sauce; crack one egg into a small bowl, then gently pour it into the well.
- 13
Repeat with the remaining 3 eggs, spacing them evenly around the pan so they do not touch.
- 14
Reduce heat to medium-low and cover the skillet with a lid or foil; cook until the egg whites turn opaque and firm, about 5–7 minutes.
- 15
Carefully remove the lid and check that the whites are completely set by tilting the pan — the yolks should still jiggle slightly when the pan moves.
- 16
Sprinkle the lemon zest over the top of the shakshuka and drizzle with a pinch of salt and a grinding of pepper.
- 17
Divide the shakshuka and eggs between two bowls or plates, and serve with the remaining lemon wedges on the side for squeezing.
Tools you’ll need
- 10-inch skillet with lid or foil cover
- cutting board
- chef's knife
- microplane zester
- wooden spoon
- small bowl
- two serving bowls or plates
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