green shakshuka (which turned white)

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Busy times!

Xmas is approaching; everybody & everything is in a rush; to-do lists fill rapidly w/ items, more items than manageable … So let’s have some quick & easy meal which we can devour at breakfast, for a low lunch or even for a weeknight dinner …

At once shakshuka came into my mind – tomatoes & eggs, maybe some more leftover vegetables … however, an idea started emerging to substitute spinach leaves for tomatoes – creating a green shakshuka!



No sooner thought than done!

What do we need?



It’s only:

  • fresh spinach leaves
  • feta (from sheep’ & goats’ milk)
  • eggs
  • some crème fraîche
  • spring onions
  • some freshly grated nutmeg
  • some garlic.



Starting steps:

  • Chop the spring onions.
  • Crumble the feta.
  • Clean & trim the spinach leaves.
  • Mix feta & crème fraîche.
  • Grate some nutmeg on top.



Then start frying:

  • Olive oil, spring onions & pressed garlic should be fried for about 5 min – slowly, softly.
  • Then add the spinach leaves which will collapse rather soon.
  • Add the feta mess.
  • All should be fried for about another 5 min.



Make some holes w/ a spoon & add the eggs.

Close the lid & let it fry for about 10 min.



Now we get shakshuka – designed to be green, but more white!



If you like your egg yolks more runny just do less than 10 min!

You may also double the amount of spinach if you are a spinach lover!


For the record:
I had 5 eggs in my green shakshuka because I wanted a part of the mess for a light lunch …
The rest waited for dinner – 2 eggs per person are fine … & made a perfect sandwich for each of us i. e. my better half & me.






green shakshuka (which turned white)
Prep Time10 mins
Cook Time20 mins
Servings: 2
  • 2 tbsp olive oil
  • 3 spring onions
  • 1 - 2 cloves of garlic
  • 100 g spinach leaves
  • 100 g feta
  • 1 tbsp creme fraiche
  • a pinch of nutmeg
  • slat & pepper
  • 4 - 5 eggs
how to:
  • Chop the spring onions.
  • Press the garlic.
  • Clean & trim the spinach leaves.
  • Crumble the feta.
  • Start frying spring onions & garlic in olive oil - softly (don't burn anything!) for about 5 min.
  • Add spinach leaves & continue frying for about 2 - 3 min.
  • Add crumbled feta & continue frying for about 2 - 3 min.
  • Add creme fraiche, grate some nutmeg & add salt & pepper to taste.
  • W/ a spoon make 5 holes & crack in an egg in each hole.
  • Close the lid & let it fry for about 10 min (or less if you want the egg yolks more runny!).
  • Serve at once or let it cool & cut into pieces for a sandwich.
Spinach leaves: You may also add up to 200 g spinach leaves.
Garlic: You may add more garlic if you like garlic.
You can leave the green shakshuka in your fridge for at least 1 day.


(information on equipment)



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