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Green Spinach Shakshuka

5 from 1 vote
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Course: Breakfast, brunch, Main Course
Keyword: eggs, shakshuka, vegetables
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Chef Abbie Gellman RD


  • 1 ½ tablespoons extra virgin olive oil divided
  • 1 tablespoon tomato paste
  • ½ onion diced
  • 1 green pepper diced
  • 1 pound tomatillos diced
  • 1 bunch Spinach (or swiss chard) chopped
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt
  • 4 large eggs
  • 3 tablespoons cilantro chopped


  • Preheat the oven to 375ºF.
  • Heat the oil in a 12-inch cast iron pan or ovenproof skillet over medium heat. Add the tomato paste, onion, pepper, tomatillos, and chard; sauté for 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the salt and simmer for about 10 minutes.
  • Make 4 wells in the sauce and gently break one egg into each. Transfer to the oven and bake until the whites are cooked and yolks are set, 10 to 12 minutes.
  • Allow to cool for 3 to 5 minutes, garnish with cilantro, and carefully spoon onto plates.