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Green shakshuka topped with feta and garnished with fresh cilantro.

Green Shakshuka with Spinach, Tomatillos, and Feta

Course: Breakfast, breakfast for dinner, brunch
Cuisine: Middle Eastern
Keyword: green shakshuka
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Calories: 528kcal
This healthy green shakshuka recipe gets brightness from tomatillos and cilantro, and a little spicy kick from jalapeño. Easy to make - just zip it all in the food processor and simmer on the stovetop for about 20 minutes.
Print Recipe


  • 4 large eggs
  • 1 lb tomatillos
  • 4 oz spinach
  • 1 cup cilantro including tender stems
  • 1 jalapeño pepper
  • 3 tbsp olive oil
  • 1 small onion minced
  • 2 garlic cloves minced
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 cup feta cheese


  • Mince the onion and garlic and set aside.
  • Remove the outer husk from the tomatillos, pulling the stem out with it. Rinse the tomatillos under cold water to remove the stickiness.
  • Put the tomatillos and the jalapeño pepper in the food processor and give them a rough chop. (Remove the seeds and ribs from the jalapeño if you want to lessen the spiciness.) Next, add the cilantro and spinach to the food processor and pulse until all ingredients combine. Do not purée it, you want the sauce to have some texture, but you don’t want it to be chunky.
  • Heat the olive oil over medium heat in a medium-sized skillet. Add the onion and spices and cook until the onions are soft and translucent, 5 - 7 minutes, then add the garlic and cook until soft and fragrant, about 2 minutes.
  • Add the tomatillo mixture to the skillet and cook until it reduces and thickens up, about 15 – 20 minutes. Once the sauce has thickened, season it with salt to taste.
  • Make indentations in the sauce with a ladle or large spoon and carefully crack the eggs into each one. Your whole egg is probably not going to stay perfectly inside this little nest, and that is okay. Cover the skillet and cook until the yolks are just the way you like them.
  • Top with crumbled feta cheese and fresh cilantro and serve right from the skillet!


Tips and Tools
  • This recipe is adapted lighty from The Book of Greens by Jenn Louis.
  • Tomatillos are easy to clean and prep. Simply remove the outer husk, pulling the stem out with it. You'll find that they are a bit sticky. That is just to protect them from insects. Rinse the tomatillos under cold water to remove the stickiness and you're good to go!
  • If you want a little less spice, remove the ribs and seeds from the jalapeño before you put it in the food processor.
  • Your whole egg is probably not going to stay perfectly inside this little nest you make for it in the sauce, and that is okay. It's going to taste good (maybe even better) just the same.
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Calories: 528kcal | Carbohydrates: 25g | Protein: 21g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 361mg | Sodium: 598mg | Potassium: 1191mg | Fiber: 7g | Sugar: 14g | Vitamin A: 6824IU | Vitamin C: 58mg | Calcium: 330mg | Iron: 5mg