Easy and Healthy One-Pan Meals for a Fresh Start to Spring

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Spring Greens Shakshouka

This vibrant, herbaceous take on shakshouka swaps the traditional tomato base for a lush, garlicky mix of spring greens. Wilted spinach, leeks, and zucchini create a delicate yet flavorful bed for gently poached eggs, while feta and fresh herbs add a bright finish. It’s a nourishing, one-pan meal that feels both light and satisfying. This fresh, green twist on shakshouka is perfect for any time of day!

Ingredients (for 4 servings):

• 1 tbsp olive oil
• 1 leek, white and light green parts thinly sliced
• 1 zucchini, diced
• 3 cups fresh spinach (or a mix of baby kale and Swiss chard)
• 2 cloves garlic, minced
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp red pepper flakes (optional)
• ½ cup vegetable or chicken broth
• 4 large eggs
• ¼ cup crumbled feta cheese
• Salt and black pepper, to taste
• Fresh dill and parsley, for garnish
• Toasted bread, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add leeks and zucchini, cooking for 3-4 min. until softened.
2. Stir in garlic, cumin, coriander, and red pepper flakes, cooking for another minute until fragrant.
3. Add spinach (or mixed greens) and broth, stirring until greens wilt and the liquid slightly reduces, about 3 min.
4. Create small wells in the mixture and crack in the eggs. Cover and cook for 4-5 min., or until the eggs are set to your liking.
5. Sprinkle with feta, fresh dill, and parsley. Season with salt and pepper.
6. Serve warm with toasted bread for dipping.