Green shakshuka with spinach

A green take on shakshuka: eggs poached in a soft bed of spinach, courgette and herbs instead of tomato. Rich in iron and protein and low in carbohydrate, it’s a complete and original meal.

Prep: 10 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 148 kcal · 14 g protein · 3 g carbohydrate · 8 g fat

Ingredients

• 6 eggs
• 400 g spinach
• 1 courgette
• 1 onion
• 2 cloves of garlic
• 1 tsp cumin
• 1 bunch of coriander

Method

1. Fry the onion, garlic, courgette and cumin.
2. Add the spinach and let it wilt.
3. Make wells in the mixture and crack the eggs into them.
4. Cover and leave to poach for 6 to 8 minutes, then scatter with coriander.

Nutritional benefits

Spinach provides iron, folate and antioxidants, while eggs give complete protein and keep you full. This green version of shakshuka is low in carbohydrate (ideal for low-carb eating) and rich in vegetables. A complete, original and colourful meal, naturally gluten-free.

Variations and substitutions

• With crumbled feta.
• With broccoli or chard.
• Spicier: chilli or harissa.
• With added chickpeas.

Storing and preparing ahead

The vegetable base keeps for 3 days; add the eggs when you reheat it.

💡 Good to know

Cover the pan to poach the eggs: the steam sets the white while keeping the yolk runny.

Read more

Discover more vegetarian recipes · protein recipes · keto & low-carb recipes · gluten-free recipes.

Foods in this recipe: eggs · spinach · courgette · onion · garlic.

You might also like these recipes: Vegetable frittata · Courgette and feta omelette · Courgette and sun-dried tomato frittata.