Photo of Green Shakshuka by WW

Green Shakshuka

2 - 6
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min
This twist on a North African recipe that typically features tomatoes is delicious for breakfast, lunch, or dinner. Spinach and peppers form the base of our version, while cumin lends an earthy flavor that’s found in the original dish.


Olive oil

2 tsp

Poblano chile

1 large, seeded and finely chopped

Uncooked scallion(s)

½ cup(s), sliced (from about 3 medium), divided

Fresh baby spinach

8 oz

Ground cumin

¼ tsp

Kosher salt



4 item(s), large


¼ cup(s), coarsely chopped

Hot sauce

2 tsp, (optional)


  1. In a 10-inch nonstick skillet, heat the oil over medium-high. Add the chile and 6 tbsp of the scallions and cook, stirring occasionally, until lightly colored and crisp-tender, about 5 minutes.
  2. Add the spinach, a few handfuls at a time, and stir until wilted. Season with the cumin and salt. Stir in ¼ cup water.
  3. Using a wooden spoon, make 4 wells in the spinach. Crack 1 egg into each well. Cover and cook over medium-low heat for 4 minutes or until the egg whites are set but the yolks are still runny.
  4. Sprinkle with the remaining 2 tbsp scallions and the cilantro and drizzle with the hot sauce (if using).
  5. Serving size: 2 eggs and about ¾ cup spinach