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Spinach Shakshuka

Eggs and spinach are real breakfast buddies and pack a powerful nutritional punch! This is a different but delicious take on a traditional Shakshuka that we think you'll love.

Serves 2.


1 tbsp coconut oil

1 large onion, chopped

2 garlic cloves, crushed

4 cups (300g) mushrooms, sliced

2 cups (450g) leaf spinach

4 eggs

A handful of flat-leaf parsley, chopped


Heat the oil in a large pan over medium heat. Add the onion and garlic and cook for 2-3 minutes until soft.

Add the mushrooms and cook for another 3-4 minutes and season with salt & pepper.

Now start adding the spinach to the pan - you will likely have to do this in batches.

Cover the pan with a lid and let it wilt and repeat this step until all the spinach is in the pan.

Stir well and taste for seasoning.

Make 4 egg-sized wells in the spinach and break an egg into each.

Cook for 5-6 minutes covered with a lid until egg whites are set.

Sprinkle with the parsley and serve immediately.

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