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Green shakshuka served in a skillet, made with spinach and peas and topped with goat cheese and crushed walnuts
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Green Shakshuka with Spinach and Peas

A flavorful, protein-packed dish with greens, spices and eggs that you can have for diner or breakfast.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Main Course
Cuisine: Mediterranean
Keyword: creamy green shakshuka, green shakshuka, israeli green shakshuka recipe, spinach shakshuka
Servings: 2 people
Calories: 446kcal
Author: The Awesome Green

Ingredients

  • 4 eggs organic
  • 2 cups frozen spinach defrosted
  • 2 cups frozen peas defrosted
  • 1 tbsp fresh lemon juice
  • 1 yellow onion diced
  • 1 tsp cumin ground
  • 1/2 tsp coriander seeds ground
  • 1 tbsp raisins
  • ⅓ cup goat cheese crumbled
  • 2 garlic cloves diced
  • 1 tbsp avocado oil
  • 1/2 tsp salt and freshly ground pepper
  • To garnish: toasted walnuts crushed

Instructions

  • Heat the avocado oil into a non-stick or cast iron skillet, add the onion and garlic. If not using oil, simply add 2 tbsp water.
  • Cook for 3-4 minutes over low heat, stirring frequently, until translucent.
  • Add the spices and mix to combine.
  • Add the spinach and peas, stir and cook over medium heat until the spinach juices are reduced and the peas are cooked.
  • Add the lemon juice and raisins, stir to combine. Season with salt and pepper then use the back of your spoon to create little spaces for the eggs.
  • Break the eggs into the created wells then cover the skillet and let cook for 5 minutes. You can lid the skillet for quicker results, but the spinach will loose its vibrant green colour.
  • Top with goat cheese and crushed walnuts and serve warm.

Notes

Nutrition

Serving: 356g | Calories: 446kcal