Food Recipes Easy Green Shakshuka Recipe 5.0 (1) 1 Review Eggs are cooked to perfection in a saucy one-skillet meal studded with spinach and artichokes. By Ali Rosen Ali Rosen Ali Rosen is the Emmy and James Beard Award nominated host of Potluck with Ali Rosen on NYC Life. She is the bestselling author of three cookbooks, 15 Minute Meals, Modern Freezer Meals, and Bring It!, and she's been featured everywhere from The Today Show to The New York Times. Real Simple's Editorial Guidelines Published on January 26, 2024 Rate PRINT Share Trending Videos Close this video player Photo: Greg DuPree Prep Time: 15 mins Total Time: 15 mins Servings: 4 servings Jump to Nutrition Facts Here’s another one-skillet meal to add to your repertoire of quick and easy recipes. Shakshuka is a saucy egg dish hailing from North Africa in which eggs are traditionally poached in a tomato-and-red pepper-based sauce, yet sometimes the base is made up of herbs and veggies for a green rendition. In Ali Rosen’s book, 15 Minute Meals, her green shakshuka recipe is made up of canned artichokes and frozen spinach spiked with store-bought salsa verde. No veggies to prep and no sauce to make from scratch means this easy dinner is truly ready in just 15 minutes. A handful of cilantro, chunks of avocado, and a scattering of crumbled feta add a delightful freshness to the jammy eggs and zingy sauce. Have fun with the veggie mix-ins in this versatile dish. Try frozen broccoli or cauliflower florets to maintain the no-prep perk. Or if you have a couple minutes to spare, chop a large zucchini and swap it for the artichoke hearts. 15 Healthy Egg Recipes Ingredients 1 14-oz can quartered artichokes Extra-virgin olive oil 10 oz frozen spinach, defrosted Kosher salt 16 oz salsa verde (2 cups) 1 tsp garlic powder 1 small bunch cilantro (or 1 Tbsp. ground coriander) 8 large eggs 1 avocado 4 oz feta Freshly ground black pepper (optional) Directions Place a large pan or Dutch oven over medium-high. Drain artichokes. Add a heavy drizzle of oil, spinach, artichokes, and a dash of salt to pan; cook down for 1 minute. Add salsa verde and garlic powder. Bring up to a heavy simmer. Lightly chop cilantro, then stir it (or ground coriander) in, reserving a bit for garnish. Create little wells for eggs. Crack eggs into pan, add another dash of salt on top of each egg, and cover until whites have almost set but yolks are still runny, 6 to 8 minutes. While eggs are cooking, slice or chop avocado and crumble feta. Add to pan and cover for 1 more minute. Serve hot, topped with reserved cilantro and freshly ground black pepper, if desired. Nutrition Facts (per serving) 531 Calories 36g Fat 34g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 531 % Daily Value * Total Fat 36g 46% Saturated Fat 10g 51% Cholesterol 397mg 132% Sodium 1297mg 56% Total Carbohydrate 34g 12% Dietary Fiber 17g 62% Total Sugars 8g Protein 26g 51% Vitamin C 33mg 37% Calcium 349mg 27% Iron 5mg 29% Potassium 1449mg 31% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Rate It Print