Green Shakshuka with Spinach, Peas, and Feta
This easy green shakshuka is fresh, creamy, and filling without feeling heavy. The spinach melts into the pan, the peas add gentle sweetness, and the feta gives every bite a salty tang. A spoonful of Greek yogurt at the end makes it taste rich while keeping the meal simple and affordable.
Why You’ll Love This Recipe
- Fresh and savory: Garlic, spring onions, spinach, peas, and herbs make the pan smell bright and green.
- Creamy eggs: The eggs gently steam in the vegetables until the whites set and the yolks stay soft.
- Budget friendly: Frozen peas, eggs, and seasonal zucchini keep the cost low.
- Works any time of day: Serve it for breakfast, brunch, lunch, or a quick dinner.
Fabian’s Budget and Health Tip: Use frozen peas straight from the freezer and buy spinach in a larger bag if it is cheaper. The peas thaw right in the skillet, and spinach cooks down a lot, so a bigger bag gives you more meals. If feta costs more in your store, use a smaller amount and add extra Greek yogurt for creaminess.
Ingredients (Serves 4)
- 2 tablespoons olive oil (30 ml)
- 1 medium zucchini, diced (about 7 oz or 200 g)
- 4 spring onions, sliced (about 2 oz or 60 g)
- 3 garlic cloves, finely chopped (about 9 g)
- 8 cups baby spinach (about 10 oz or 280 g)
- 1 cup frozen peas (150 g)
- 4 large eggs
- 1 cup crumbled feta cheese (150 g)
- 1 cup Greek yogurt (240 g)
- 1 small handful fresh herbs, such as parsley, dill, mint, or cilantro, chopped (about 15 g)
- 1 teaspoon salt, plus more to taste (6 g)
- 1 teaspoon black pepper, plus more to taste (2 g)
Step-by-Step Instructions
1. Soften the Zucchini and Spring Onions
Warm the olive oil in a large skillet over medium heat. Add the diced zucchini and sliced spring onions. Cook for 5 to 6 minutes, stirring often, until the zucchini looks glossy and the edges start to turn lightly golden. You should hear a gentle sizzle, not a hard fry.
2. Add the Garlic
Stir in the chopped garlic and cook for 30 to 60 seconds. Stop when your kitchen smells sweet and garlicky. Do not let the garlic turn dark, because it can taste bitter.
3. Wilt the Spinach and Warm the Peas
Add the baby spinach by the handful, stirring as it wilts. Add the frozen peas, salt, and black pepper. Cook for 3 to 4 minutes, until the spinach is silky and the peas turn bright green. If the pan looks watery, let it bubble for another minute so the mixture thickens slightly.
4. Make Wells for the Eggs
Use the back of a spoon to make 4 small wells in the green vegetable mixture. Crack one egg into each well. Keep the heat at medium low so the eggs cook gently and the bottom does not scorch.
5. Cover and Cook Until Set
Cover the skillet and cook for 5 to 8 minutes. Look for set whites and yolks that still jiggle slightly when you move the pan. For firmer yolks, cook 1 to 2 minutes longer. The vegetables around the eggs should look tender and saucy.
6. Finish with Feta, Yogurt, and Herbs
Remove the skillet from the heat. Scatter feta over the top, then add spoonfuls of Greek yogurt. Finish with fresh herbs, extra black pepper, and a small pinch of salt if needed. Serve warm, straight from the skillet.
Expert Troubleshooting and FAQs
Why is my green shakshuka watery?
Spinach releases a lot of liquid. Cook the spinach and peas uncovered until the extra moisture bubbles away. The mixture should look saucy, not soupy, before you add the eggs.
How do I keep the eggs from overcooking?
Use medium low heat and cover the pan. Start checking after 5 minutes. The eggs will keep cooking from the heat of the vegetables after you remove the pan from the stove.
Can I use regular onions instead of spring onions?
Yes. Use about 1 small yellow onion, finely diced (about 110 g). Cook it until soft before adding the zucchini. The flavor will be slightly sweeter and deeper.
Can I make green shakshuka without feta?
Yes. Add extra Greek yogurt and a little more salt to replace the salty creaminess. You can also use goat cheese or cottage cheese if that is what you have.
What can I serve with this meal?
Serve it with warm toast, pita, rice, roasted potatoes, or a simple cucumber salad. Bread is especially useful for scooping up the yogurt, feta, soft egg yolk, and green vegetables.
Estimated Nutritional Facts
Per serving, based on 4 servings.
- Calories: about 330
- Protein: about 21 g
- Carbs: about 18 g
- Fats: about 21 g
Green Shakshuka with Spinach, Peas, and Feta
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium zucchini, diced (about 7 oz or 200 g)
- 4 spring onions, sliced (about 2 oz or 60 g)
- 3 garlic cloves, finely chopped (about 9 g)
- 8 cups baby spinach (about 10 oz or 280 g)
- 1 cup frozen peas (150 g)
- 4 large eggs
- 1 cup crumbled feta cheese (150 g)
- 1 cup Greek yogurt (240 g)
- 1 small handful fresh herbs, such as parsley, dill, mint, or cilantro, chopped (about 15 g)
- 1 teaspoon salt, plus more to taste (6 g)
- 1 teaspoon black pepper, plus more to taste (2 g)
Instructions
- 1. Soften the Zucchini and Spring Onions. Warm the olive oil in a large skillet over medium heat. Add the diced zucchini and sliced spring onions. Cook for 5 to 6 minutes, stirring often, until the zucchini looks glossy and the edges start to turn lightly golden. You should hear a gentle sizzle, not a hard fry.
- 2. Add the Garlic. Stir in the chopped garlic and cook for 30 to 60 seconds. Stop when your kitchen smells sweet and garlicky. Do not let the garlic turn dark, because it can taste bitter.
- 3. Wilt the Spinach and Warm the Peas. Add the baby spinach by the handful, stirring as it wilts. Add the frozen peas, salt, and black pepper. Cook for 3 to 4 minutes, until the spinach is silky and the peas turn bright green. If the pan looks watery, let it bubble for another minute so the mixture thickens slightly.
- 4. Make Wells for the Eggs. Use the back of a spoon to make 4 small wells in the green vegetable mixture. Crack one egg into each well. Keep the heat at medium low so the eggs cook gently and the bottom does not scorch.
- 5. Cover and Cook Until Set. Cover the skillet and cook for 5 to 8 minutes. Look for set whites and yolks that still jiggle slightly when you move the pan. For firmer yolks, cook 1 to 2 minutes longer. The vegetables around the eggs should look tender and saucy.
- 6. Finish with Feta, Yogurt, and Herbs. Remove the skillet from the heat. Scatter feta over the top, then add spoonfuls of Greek yogurt. Finish with fresh herbs, extra black pepper, and a small pinch of salt if needed. Serve warm, straight from the skillet.
