Spinach & Kale Shakshuka

A filling and flavorful breakfast that is also good for you? If it sounds too good to be true, it’s not. Say hello to this Shakshuka with spinach and kale greens! This Middle Eastern-inspired dish is loaded with nutrient-rich greens, a spicy tomato sauce, and finished with perfectly steamed eggs.
The best part is that this recipe is super easy to make! Just saute the greens with some onions and garlic, then add the tomato sauce and spices. Crack in the eggs and let them cook until they’re just right. The end result is a delicious, nutritious meal that will keep you fueled up all day long.


  • 4 Tbsp olive oil
  • 8 oz baby spinach
  • 8 oz Kale of choice (stems removed, leaves chopped)
  • 1 clove garlic (thinly sliced)
  • 1 shallot (finely minced)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 4 cups prepared tomato sauce
  • Freshly ground black pepper (to taste)
  • Kosher salt (to taste)
  • ½ bunch of fresh cilantro (cleaned and roughly chopped)
  • 6 whole eggs
  • ½ cup crumbled Feta cheese (as garnish)
  • 1 avocado (thinly-sliced, as garnish)
  • Additional fresh cilantro leaves (as garnish)


  • Heat a large skillet over medium heat, and add a tablespoon or two of olive oil.
  • Once the oil is hot, add in your spinach and sauté until it's wilted and vibrant, about three minutes.
  • After the spinach is cooked, transfer it to a colander to get rid of any extra water.
  • Then, in the same skillet, add another tablespoon or two of olive oil and toss in your chopped kale.
  • Cook while stirring until the kale is wilted.
  • Remove the kale and set it aside with the spinach.
  • Add your remaining olive oil to the pan, along with the sliced garlic and minced shallots.
  • Allow this mixture to cook for a minutes before sprinkling in the ground coriander and cumin.
  • Add the prepared tomato sauce, and stir to combine.
  • Taste, and season with Kosher salt and freshly-ground black pepper.
  • Drain any extra water from the spinach and kale that you cooked earlier.
  • Add the drained spinach and kale to the sauce, and cook everything for an additional minute or two.
  • Add the ½ bunch of fresh cilantro and stir to combine.
  • Create six pockets in the sauce and greens mixture to serve as little indentations where you will steam your whole eggs.
  • Crack a whole egg into each indentation and place a lid on the pot.
  • Let the eggs steam for roughly three minutes, or until the whites are fully cooked but the yolks are still runny in the center.
  • Remove the lid, and sprinkle the cheese over the eggs.
  • Season with some extra black pepper and salt if desired.
  • Top everything off with some fresh cilantro, sliced avocado, and a gentle drizzle of olive oil.
  • Serve with toasted pita bread or warm crusty bread, without plates or additional utensils.


This sauce tastes good re-heated, although the eggs don’t reheat very well and are better eaten when they are finished steaming, when the yolk is runny and slightly warm.
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