Green Shakshuka with Herbs & Eggs
Poached eggs in a vibrant spinach and herb sauce with garlic and chili—a Middle Eastern breakfast that's elegant but takes just 20 minutes. Serve with crusty bread to soak up the garlicky greens.
- Total time
- 20 min
- Servings
- 2
- Calories
- 245
- Protein
- 14g
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 5 cups fresh spinach, roughly chopped
- ½ cup fresh cilantro or parsley, chopped
- ½ cup chicken or vegetable stock
- 4 large eggs
- 1 to taste salt and pepper
- ¼ tsp red chili flakes (optional)
Instructions
- 1
Heat olive oil in a 10-inch skillet over medium heat until shimmering, ~90 seconds.
- 2
Add minced garlic and cook, stirring constantly, until fragrant, ~60 seconds.
- 3
Add spinach and cilantro in batches, stirring until wilted, ~3 minutes total.
- 4
Pour in stock and bring to a gentle simmer. Season with salt, pepper, and chili flakes.
- 5
Create 4 small wells in the sauce with the back of a spoon.
- 6
Crack one egg into each well. Cover and simmer until whites set but yolks jiggle, ~5 minutes.
- 7
Taste and adjust seasoning. Serve hot directly from the skillet.
Tools you’ll need
- 10-inch skillet with lid
- wooden spoon
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
