Green shakshuka
Eggs cooked in a pan of kale, spinach and zucchini, finished with feta.
- Hands-on
- 20 min
- Total time
39 min, show breakdown
- Prep 12 min
- Cook 22 min
- Clean up 5 min
- Pans
- 1
- Ingredients
- 11
- Cost/serving
- $3.58
Per serving
- Calories
- 420
- Protein
- 26 g
- Fiber
- 4.5 g
- Net carbs
- 8.5 g
- Fat
- 30 g
High in (% Daily Value per serving): Vitamin K 293%, Riboflavin (B2) 92%, Selenium 92%, Vitamin C 88%, Vitamin B12 70%, Vitamin A 60%, Folate 49%, Vitamin B6 42%, Iron 31%, Zinc 30%, Calcium 29%, Vitamin E 28%, Magnesium 21%, Thiamin (B1) 20%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, gluten-free, nut-free, soy-free.
Ingredients for 2
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
6 large eggs (300 g)
Same amount as: about 7 medium, about 5 jumbo.
½ bunch kale (100 g), stems removed
Same amount as: about 4¾ cups.
2 cups baby spinach (60 g)
Same amount as: 480 mL.
- 1 medium zucchini (200 g)
- ½ medium onion (55 g)
2 cloves garlic, smashed (6 g)
Same amount as: 2 tsp fresh minced garlic, 1 tsp jarred minced garlic, ¼ tsp garlic powder.
1 tsp ground cumin (2.1 g)
Same amount as: 5 mL.
1½ tbsp olive oil (20 g)
Same amount as: 20 mL.
40 g feta, crumbled
Same amount as: 1½ oz, about ¼ cup.
1 tbsp lemon juice (15 g)
Same amount as: 15 mL, ¼ lemon squeezed from fresh lemons.
- 1 pinch crushed red pepper flakes (0.3 g)
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. 6 eggs fit a 28 cm (11 in) skillet. For 4 servings use two pans.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (400 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 420 | ||
| Total fat | 30 g | 39% | |
| Saturated fat | 9.3 g | 46% | |
| Cholesterol | 576 mg | 192% | |
| Sodium | 653 mg | 28% | |
| Total carbohydrate | 13 g | 5% | |
| Dietary fiber | 4.5 g | 16% | |
| Total sugars | 6 g | ||
| Net carbs† | 8.5 g | ||
| Protein | 26 g | 52% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 379 mg | 29% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 906 mg | 19% | |
| Vitamin A | 540 mcg | 60% | |
| Vitamin C | 79 mg | 88% | |
| Vitamin E | 4.2 mg | 28% | |
| Vitamin K | 352 mcg | 293% | |
| Thiamin (B1) | 0.24 mg | 20% | |
| Riboflavin (B2) | 1.2 mg | 92% | |
| Niacin (B3) | 1.7 mg | 11% | |
| Vitamin B6 | 0.72 mg | 42% | |
| Folate | 197 mcg | 49% | |
| Vitamin B12 | 1.7 mcg | 70% | |
| Magnesium | 88 mg | 21% | |
| Zinc | 3.3 mg | 30% | |
| Selenium | 51 mcg | 92% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Strip the kale leaves off the stems and chop them. Dice the zucchini about 1 cm (⅜ in). Dice the onion. Slice the garlic.
Heat the oil in the skillet on medium. Cook the onion and zucchini with 1 pinch of salt for 5 minutes.
Done looks like: Onion soft and see-through. Zucchini starting to brown at the edges. Add the garlic, cumin and pepper flakes. Stir for 30 seconds.
Done looks like: Smells toasty. Garlic still pale. Add the kale with 2 tablespoons of water. Stir and cook 4 minutes. Add the spinach and stir until it wilts.
Done looks like: Greens dark and soft, with a little liquid in the pan but no puddle. Stir in the lemon juice and the rest of the salt. Make 6 hollows in the greens. Crack an egg into each.
Turn the heat to medium-low. Cover and cook 8–10 minutes.
Done looks like: Whites fully set and white. Yolks firm when pressed with a spoon. Crumble the feta over the top. Add black pepper.
Equipment
Large frying pan or skillet, 30 cm (12 in) $25–60
What to look for
- Wide flat base so food cooks in one layer
- Stainless steel or cast iron for high heat
Skip: Woks on flat electric stoves; they do not heat evenly there.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Watery pan, eggs spread out | Greens released too much liquid. | Cook the greens uncovered until most of the liquid is gone before adding the eggs. |
| Bottom scorches before eggs set | Heat too high once covered. | Turn to medium-low after adding the eggs. Add a tablespoon of water if it starts to stick. |
| Bitter garlic | Cooked too long or on high heat. | Stir it for only 30 seconds before adding the greens. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 20 min, total 39 min. | 420 kcal 26 g protein 4.5 g fiber 8.5 g net carbs 30 g fat |
| Dairy-free | No feta. Hands-on 20 min, total 39 min. | 367 kcal 23 g protein 4.5 g fiber 7.7 g net carbs 26 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook until the whites and yolks are firm. Use feta made from pasteurized milk (check the label).