Green Shakshuka (Easy Eats)
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Ground roasted cumin has a more robust flavour than regular ground cumin. Look for it alongside the other spices in your supermaket.
Ingredients
Ground cumin
2 tsp(s), preferably roasted
Table salt
¾ tsp(s)
Ground cinnamon
¼ tsp(s)
Crushed red pepper flakes
⅛ tsp(s), 1/8 tsp to 1/4 tsp to taste
Extra virgin olive oil
1 tbsp(s)
Sweet onions
1 large, chopped
Garlic
3 clove(s), large, minced
Baby spinach
1½ pound(s)
Egg
6 large
Reduced-fat feta cheese
⅓ cup(s), crumbled
Whole wheat English muffin
3 muffin(s), split & toasted
Smoked paprika
1 tsp(s)
Instructions
1
In a cup, mix cumin, salt, cinnamon, and red pepper flakes.
2
In a 30 cm (12 inch) skillet over medium heat, warm oil. Add onion and cook, stirring, until softened, 5 minutes. Stir in spice mixture and garlic and cook, stirring, until fragrant, 1 minute.
3
Add enough spinach to fill skillet and cook, tossing with tongs, until spinach starts to wilt, 1 minute. Continue adding handfuls of spinach until all wilted, about 4 minutes.
4
Using a large spoon, make 6 evenly spaced indentations in spinach. Crack an egg into a cup, then slip egg into indentation. Repeat with remaining eggs and indentations. Sprinkle with feta and cook, covered, until whites are firm but yolks are soft, 4 minutes.
5
On each of 6 plates, place 1 English muffin half. Using large spoon, lift out eggs and spinach mixture and place on English muffins. Sprinkle with smoked paprika.
6
Per serving: 1/2 English muffin with 1 egg and 125 ml (1/2 cup) spinach
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