Green Shakshuka with Feta
Eggs poached in a bright green sauce of wilted spinach, leek, and herbs, finished with feta and chilli. A shakshuka for mornings when a full tomato base feels like too much.
400
Calories
26g
Protein
14g
Carbs
27g
Fat
GLP-1 Tip
Green shakshuka is gentler on reflux than tomato versions because it skips the acidic base. Eggs poached in greens are one of the most tolerable warm breakfasts on a nauseous morning.
Easy on stomachHigh ProteinVegetarianLow CarbGluten FreeNausea friendlyGood for shot day
Ingredients
Serves 1 · 5 min prep · 10 min cook
Method
- 1
Soften ½ small finely sliced leek (60g) and 1 small sliced garlic clove in 1 tsp olive oil over medium heat with ½ tsp ground cumin.
~4 min
- 2
Add 120g baby spinach in handfuls, letting it wilt, then season with salt and pepper.
~3 min
- 3
Make two wells in the greens, crack in 2 large eggs, cover, and cook until whites are just set.
~4 min
- 4
Top with 30g crumbled feta, a pinch of chilli flakes, and a small handful of coriander.
~1 min
Chef Notes
Don't over-wilt the spinach — you want a loose green "sauce," not a dry mound. A small splash of water before covering helps steam the eggs.
Allergens
EggsDairy
Substitutions
Use a dairy-free feta or skip cheese entirely for dairy-free.
This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.