Green Shakshuka with Spinach, Zucchini and Feta
Eggs poached on a green base of spinach and zucchini, finished with feta and fresh herbs. 25 g of protein, only 10 g of carbs per serving, ready in under 30 minutes.
Ingredients
- 2egg
- 100 gspinach(fresh, young leaves)
- ½zucchini(coarsely grated, about 200 g)
- ½onion(finely diced, about 80 g)
- 1 clovesgarlic(finely chopped)
- 50 gfeta(roughly crumbled)
- 7 ½ mlolive oil
- ¼ tspcumin
- ½ pinchchilli flakes(to taste)
- 5 gdill(roughly chopped)
- 5 gparsley(roughly chopped)
Instructions
- 1
Heat the 7 ½ ml olive oil in a non-stick pan with a lid (about 26 cm) over medium heat. Soften the ½ onion for about 3 minutes until translucent.
- 2
Add the ½ zucchini and cook for 4 minutes until the liquid has evaporated. Stir in the 1 cloves garlic, ¼ tsp cumin and ½ pinch chilli flakes and toast briefly until fragrant.
- 3
Fold in the 100 g spinach in batches and let it wilt for 3 minutes. Season with salt and pepper until you have a creamy green base.
- 4
Make four wells in the vegetables with a spoon. Crack the 2 egg one at a time into a cup and slide them gently into the wells.
- 5
Cover with the lid and cook the eggs over low heat for 5 to 7 minutes, until the whites are set but the yolks remain runny.
- 6
Crumble the 50 g feta over the top, sprinkle with the 5 g dill and 5 g parsley and serve straight from the pan.
Nutrition per 100 g
| per 100 g | per serving | |
|---|---|---|
| Energy | 95 kcal | 400 kcal |
| Protein | 6 g | 25 g |
| Carbs | 2 g | 10 g |
| Fat | 7 g | 27 g |
| Fiber | 1 g | 4 g |
Frequently asked
Can I use frozen spinach instead of fresh?
Yes, but thaw it well and squeeze it out firmly, otherwise the base turns watery. Count on about 150 g of drained frozen spinach instead of 200 g of fresh leaves, since it wilts down much less.
How do I know the eggs are done?
The whites should be fully opaque and no longer wobble, while the yolks still look glossy. If the yolk still looks transparent, give it another minute. Tap gently with the back of a spoon instead of overcooking.
How can I make it a more filling meal?
A slice of toasted wholegrain bread for dipping works well, but it pushes the carbs per serving up to roughly 25 g. To stay low carb, simply add an extra egg or a little more feta.
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