Za'atar is a Middle Eastern spice blend typically made of dried thyme, sesame seeds, sumac, and salt. It adds an earthy, tangy flavor.

Can I use other greens?

Kale, Swiss chard, or a combination of greens all work well in place of spinach.

Skillet of green shakshuka with eggs baked in bright green spinach and herb sauce topped with feta

Eggs baked in a vibrant green sauce of spinach, leeks, and fresh herbs

Green Shakshuka with Spinach and Herbs

Name: Green Shakshuka with Spinach and Herbs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 4 large eggs; 6 oz fresh baby spinach; 1 large leek, white and light green parts, sliced; 2 cloves garlic, minced; 1/4 cup fresh dill, chopped; 1/4 cup fresh cilantro, chopped; 1/3 cup vegetable broth; 2 tablespoons olive oil; 2 oz feta cheese, crumbled; 1 teaspoon za'atar; 1/2 teaspoon ground cumin; Kosher salt and black pepper to taste; Lemon wedge; Crusty bread for serving

35 minEasy

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Servings

2 servings

Difficulty

Easy

Cost

Budget

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Green Shakshuka with Spinach and Herbs

Eggs baked in a vibrant green sauce of spinach, leeks, and fresh herbs

This green shakshuka swaps the traditional red tomato base for a vibrant sauce of spinach, leeks, dill, and cilantro. Eggs are nestled into the green sauce and baked until just set, topped with feta and za'atar.

10m

Prep Time

25m

Cook Time

35m

Total Time

Servings

Easy

Difficulty

Budget $

Cost

Mediterranean Cuisine Breakfast Vegetarian Gluten-Free

Sarah Chen

May 23, 2022(Updated April 12, 2026)

Green shakshuka is the lesser-known sibling of the classic red version, and in many ways it is even more exciting. Instead of tomatoes, the sauce is made from a vivid blend of spinach, leeks, and fresh herbs, creating a bright, herbaceous base for the eggs.

The flavor profile is lighter and more spring-like than traditional shakshuka, with a freshness that comes from the combination of dill, cilantro, and a squeeze of lemon at the end. It is beautiful to look at and deeply satisfying to eat.

Ingredients

4 large eggs
6 oz fresh baby spinach
1 large leek, white and light green parts, sliced
2 cloves garlic, minced
1/4 cup fresh dill, chopped
1/4 cup fresh cilantro, chopped
1/3 cup vegetable broth
2 tablespoons olive oil
2 oz feta cheese, crumbled
1 teaspoon za'atar
1/2 teaspoon ground cumin
Kosher salt and black pepper to taste
Lemon wedge
Crusty bread for serving

Instructions

1
Preheat oven to 375°F.
2
Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the leek and cook for 5 minutes until very soft and slightly caramelized.
3
Add the garlic and cumin. Cook for 30 seconds. Add the spinach in batches, stirring until wilted, about 2 minutes.
4
Add the vegetable broth, dill, and cilantro. Cook for 2 minutes. Season with salt and pepper.
5
Transfer half the mixture to a blender and puree until smooth. Return to the skillet and stir to combine with the remaining chunky mixture.
6
Make 4 wells in the green sauce. Crack an egg into each well. Sprinkle feta around the eggs and dust with za'atar.
7
Transfer to the oven and bake for 10 to 12 minutes until the egg whites are set but the yolks are still runny.
8
Squeeze lemon over the top and serve immediately from the skillet with crusty bread.

Serving Suggestions

Ways to Serve This Dish

Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve alongside fresh fruit and your favorite morning beverage

Substitutions

SpinachKale or Swiss chard

Both work well. Remove tough stems and chop before cooking.

LeekGreen onions or shallots

Shallots add sweetness while green onions are milder.

FetaGoat cheese or labneh

Both add creaminess and tang.

DepthPantry

Test Kitchen Pick

Olive Oil

Helpful Pantry Staple

Why the olive oil matters

On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.

This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.

Useful in dressings, sauces, and finishing
Improves flavor without changing the recipe structure

A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.

Shop olive oil for this recipe

Tips & Storage

Pro Tips

Do not over-blend the sauce — you want some texture remaining.
Check the eggs at 10 minutes. The whites should be opaque but the yolks should jiggle.
Frozen spinach works if fresh is unavailable — thaw and squeeze dry first.
Add a diced green chile or serrano pepper for heat.

Storage

The green sauce can be made ahead and refrigerated for up to 3 days. Add eggs fresh when ready to serve.

Reheating

Reheat the sauce in a skillet, then add fresh eggs and bake.

Nutrition Facts

Per serving (2 eggs with sauce) · 2 servings

Calories320

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein20g

Carbohydrates12g

Fat22g

Fiber3g

Sugar3g

Sodium520mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What is za'atar?: Za'atar is a Middle Eastern spice blend typically made of dried thyme, sesame seeds, sumac, and salt. It adds an earthy, tangy flavor.
Can I use other greens?: Kale, Swiss chard, or a combination of greens all work well in place of spinach.

Explore More

More Mediterranean Recipes More Breakfast Vegetarian Recipes Gluten-Free Recipes Stovetop Recipes Oven Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Ingredients

4 large eggs
6 oz fresh baby spinach
1 large leek, white and light green parts, sliced
2 cloves garlic, minced
1/4 cup fresh dill, chopped
1/4 cup fresh cilantro, chopped
1/3 cup vegetable broth
2 tablespoons olive oil
2 oz feta cheese, crumbled
1 teaspoon za'atar
1/2 teaspoon ground cumin
Kosher salt and black pepper to taste
Lemon wedge
Crusty bread for serving

Instructions

1
Preheat oven to 375°F.
2
Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the leek and cook for 5 minutes until very soft and slightly caramelized.
3
Add the garlic and cumin. Cook for 30 seconds. Add the spinach in batches, stirring until wilted, about 2 minutes.
4
Add the vegetable broth, dill, and cilantro. Cook for 2 minutes. Season with salt and pepper.
5
Transfer half the mixture to a blender and puree until smooth. Return to the skillet and stir to combine with the remaining chunky mixture.
6
Make 4 wells in the green sauce. Crack an egg into each well. Sprinkle feta around the eggs and dust with za'atar.
7
Transfer to the oven and bake for 10 to 12 minutes until the egg whites are set but the yolks are still runny.
8
Squeeze lemon over the top and serve immediately from the skillet with crusty bread.

Tips & Storage

Pro Tips

Do not over-blend the sauce — you want some texture remaining.
Check the eggs at 10 minutes. The whites should be opaque but the yolks should jiggle.
Frozen spinach works if fresh is unavailable — thaw and squeeze dry first.
Add a diced green chile or serrano pepper for heat.

Storage

The green sauce can be made ahead and refrigerated for up to 3 days. Add eggs fresh when ready to serve.

Reheating

Reheat the sauce in a skillet, then add fresh eggs and bake.

Green Shakshuka with Spinach and Herbs

Green Shakshuka with Spinach and Herbs

Green Shakshuka with Spinach and Herbs

Ingredients

Instructions