Green shakshuka with spinach and avocado

Green shakshuka with spinach and avocado: a quick frying-pan dish with egg, garlic and olive oil – creamy, savoury and easy for every day.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 370 kcal per serving
• Protein: 18 g
• Fat: 28 g
• Carbs: 14 g

Ingredients

• 150 g spinach
• 2 organic eggs
• ½ avocado
• 1 tbsp olive oil
• 1 clove of garlic

Method

You’ll need: frying pan · chopping board · knife · sieve

1. Peel the garlic and slice it thinly. Wash the spinach thoroughly and leave to drain.
2. Heat the olive oil in a frying pan and soften the garlic briefly until fragrant but not browned.
3. Add the spinach to the pan and let it wilt. Then press two small hollows into the greens.
4. Carefully crack the eggs into the hollows. Cover the pan and cook until the egg whites have set.
5. Slice the avocado. Season with salt, pepper and chilli flakes.
6. Serve the green shakshuka straight from the pan, with the avocado on top or alongside.

Good to know

When it needs to be quick, this dish is just right. Warm, creamy and uncomplicated – without much effort, but with really good flavour.

Swaps

Spinach → chard (also contains minerals, a slightly stronger flavour); avocado → crumbled feta (salty and creamy, hardly any carbs; contains milk); olive oil → ghee (heat-stable and aromatic; contains milk); eggs → feta (provides protein and calcium, but changes the texture a lot; contains milk).

Allergens

Contains egg. Suitable for many children if the garlic and chilli are kept mild; in pregnancy, only serve with fully cooked eggs (yolks firm too).

Dairy-free recipes