Keto green shakshuka with spinach and feta

Keto green shakshuka with spinach and feta: a quick pan dish with eggs, red onion and olive oil – savoury, simple and easy for every day.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 472 kcal per serving
• Protein: 26 g
• Fat: 36 g
• Carbs: 11 g

Ingredients

• 150g spinach
• 2 organic eggs
• 50g feta
• 1 red onion
• 1 tbsp olive oil

Method

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

1. Slice the red onion into thin rings. Wash the spinach thoroughly and leave it to drain well.
2. Heat the olive oil in a frying pan and fry the red onion over a medium heat until soft and slightly translucent.
3. Add the spinach and let it wilt, stirring. Season with a little salt and pepper if needed.
4. Make two small hollows in the spinach and crack the eggs into them. Crumble the feta evenly over the top.
5. Cover the pan and cook gently until the egg whites are set and the feta is warmed through (in pregnancy, until the yolks are firm too).
6. Serve straight from the pan. A green salad or a little avocado goes well with it.

Good to know

Sometimes all you need is a hot pan and a few good ingredients. This dish is uncomplicated, savoury and just right when it needs to be quick.

Swaps

Feta → goat's cheese (similar protein content, often a little stronger in flavour; pasteurised in pregnancy); spinach → chard (also provides fibre and folate); red onion → shallot (milder, also contains plant compounds); olive oil → ghee (heat-stable and aromatic; contains milk)

Allergens

Contains egg and milk. Usually fine for children if the onion is cooked until mild; in pregnancy, make sure the eggs are cooked right through and the feta is made from pasteurised milk.