Shakshuka Khadra (Green Shakshuka with Spinach, Feta and Dill)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 6 eggs
- 400 g spinach
- 100 g feta cheese, crumbled
- 20 g fresh dill, chopped
- 4 spring onions, sliced
- 2 garlic cloves
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 317 kcal
- Protein
- 17.9 g
- Carbohydrate
- 4.5 g
- of which sugars
- 3.1 g
- Fat
- 24.6 g
- of which saturates
- 8 g
- Fibre
- 2.6 g
- Salt
- 1.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and fry the spring onions and garlic for 3-4 minutes.
- 2
Add the spinach in batches and cook for 5-6 minutes until wilted and most of the liquid has evaporated, then stir in the dill.
- 3
Season with salt and pepper and spread the spinach over the base of the pan.
- 4
Make six small wells, crack in the eggs, scatter over the feta, cover and cook for 6-8 minutes until the whites are set.
- 5
Serve straight from the pan with flatbread.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.