Low-carb spinach shakshuka
Low-carb spinach shakshuka with organic eggs, feta and garlic. A warm one-pan breakfast with eggs and feta to start your day.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 15 min
- Total time: 25 min
- Calories: 340 kcal per serving
- Protein: 25 g
- Fat: 22 g
- Carbs: 8 g
Ingredients
- 400g leaf spinach
- 1 onion
- 1 clove of garlic
- 4 organic eggs
- 100g feta
- 1 tbsp olive oil
Method
You’ll need: frying pan · chopping board · knife
- Finely dice the onion and garlic and cook them in the hot olive oil until soft and translucent.
- Add the washed leaf spinach to the pan a little at a time and let it wilt over a medium heat.
- Use a spoon to make four hollows in the spinach and crack an egg into each one.
- Roughly crumble the feta with your hands and scatter it over the eggs and spinach.
- Cover with a lid and let the eggs set over a low heat until the egg whites are firm.
Good to know
Classic shakshuka is based on tomatoes. This green version uses fresh spinach and salty feta for a great start to the day.
Swaps
Leaf spinach → chard (chard has firmer leaves and brings even more texture to this one-pan dish).
Cooking tips
Keep an eye on the eggs. As soon as the whites are firm, take the pan off the heat so the yolks stay creamy in the middle.
Storage
Reheated eggs turn rubbery very quickly. It's best to always make this portion fresh.
Allergens
Contains egg and milk. Completely gluten-free and nut-free.
