Green Shakshuka (Easy Eats)

Points® value
Total Time
25 min
10 min
15 min
Ground roasted cumin has a more robust flavour than regular ground cumin. Look for it alongside the other spices in your supermaket.


Ground cumin

2 tsp(s), preferably roasted

Table salt

¾ tsp(s)

Ground cinnamon

¼ tsp(s)

Crushed red pepper flakes

tsp(s), 1/8 tsp to 1/4 tsp to taste

Extra virgin olive oil

1 tbsp(s)

Sweet onions

1 large, chopped


3 clove(s), large, minced

Baby spinach

1½ pound(s)


6 large

Reduced-fat feta cheese

cup(s), crumbled

Whole wheat English muffin

3 muffin(s), split & toasted

Smoked paprika

1 tsp(s)


  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