Spinach Shakshuka

Online Recipe Book by Jade Mottley

Serves: 2

Prep: 10 mins

Cook: 15 mins

Nutrition per serving:

321 kcals 22g Fats

19g Carbs 24g Protein

  • Gluten / Dairy Free

  • Vegetarian

  • Low Carb (under 20g per serving)

  • Quick Meal (under 30 minutes)


  • 1 tbsp coconut oil

  • 1 large onion, chopped

  • 2 garlic cloves, crushed

  • 10.5 oz. (300g) mushrooms, sliced

  • 16 oz. (450g) leaf spinach

  • 4 eggs

  • handful parsley, chopped


  1. Heat the oil in a large pan over medium heat

  2. Add the onion and garlic and cook for 2-3 minutes until soft

  3. Next, add the mushrooms and cook for another 3-4 minutes

  4. Season with salt & pepper

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

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

  7. Stir well and taste for seasoning

  8. Make 4 indentations (‘wells’) in the spinach and break an egg in each

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

  10. Dress in fresh parsley and serve

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© 2019 by Jade Mottley.