Ready to brighten your brunch? This Green Shakshuka with Feta is a vibrant, healthy brunch idea that’s surprisingly easy to make and packed with flavor. You’ll love this fresh take on a classic, perfect for a special morning or a wholesome meal anytime.
Key Ingredients & Substitutions
- Leafy Greens: Spinach is classic, but you can use kale or Swiss chard.
- Eggs: Fresh eggs are best for poaching in the sauce.
- Feta Cheese: Crumbled goat cheese or cotija can be used if you prefer.
- Green Bell Pepper: A yellow or orange bell pepper works too for a sweeter flavor.
- Herbs: Fresh parsley or cilantro adds a bright finish.
Ingredients
Main:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 5 ounces fresh spinach, roughly chopped
- 6 large eggs
- 4 ounces feta cheese, crumbled
- Fresh parsley or cilantro, chopped, for garnish
Spices:
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 kcal
- Tools Needed: Large skillet with a lid
Step-by-Step Instructions
1. Sauté Aromatics
Heat the olive oil in a large, oven-safe skillet over medium heat. Add the chopped onion and green bell pepper, cooking until softened, about 5-7 minutes. Stir frequently to prevent sticking.
2. Add Spices and Beans
Stir in the minced garlic, ground cumin, smoked paprika, and red pepper flakes (if using). Cook for another minute until fragrant, then add the rinsed cannellini beans. Cook for 2-3 minutes, allowing the flavors to meld.
3. Wilt the Greens
Add the chopped spinach to the skillet in batches if necessary. Cook, stirring occasionally, until the spinach has wilted completely, about 3-5 minutes. Season the vegetable mixture with salt and black pepper to your taste.
4. Create Wells for Eggs
Make six small indentations in the vegetable mixture with the back of a spoon. Crack one egg into each well. Be careful not to break the yolks.
5. Cook the Eggs
Cover the skillet with a lid and cook for 7-10 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference). Keep an eye on them so they don’t overcook.
6. Finish and Serve
Remove the skillet from the heat. Sprinkle the crumbled feta cheese evenly over the shakshuka. Garnish generously with fresh chopped parsley or cilantro. Serve immediately with warm crusty bread for dipping. This healthy brunch idea is best enjoyed fresh.
Variation Ideas
- Spicy Kick: Add a pinch more red pepper flakes or a diced jalapeño with the bell pepper.
- Extra Veggies: Include zucchini, broccoli florets, or chopped asparagus.
- Herbaceous: Mix in fresh dill or mint with the spinach.
- Cheese Swap: Try goat cheese or a sprinkle of Parmesan instead of feta.
Storage Instructions
You can store leftover Green Shakshuka in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat or in the microwave, being mindful that the eggs may cook further. It’s often best enjoyed fresh.
Frequently Asked Questions (FAQ)
- Can I make this ahead of time?
While you can chop vegetables ahead, this dish is best made and served fresh for the perfect egg consistency.
- What can I serve with Green Shakshuka?
It’s excellent with crusty bread, pita bread, or a side of avocado.
- Can I use frozen spinach?
Yes, thaw and squeeze out excess water before adding it to the skillet.
- Is this a good healthy brunch idea for meal prep?
It’s better as a fresh meal, but leftovers are still tasty. The eggs might cook more when reheated.
- What if I don’t have a lid for my skillet?
You can use a baking sheet or foil to cover the skillet while the eggs cook.
- Can I adjust the number of eggs?
Yes, adjust according to your preference and the size of your skillet.
