Green Spinach and Mushroom Shakshuka

Let me tell you something about shakshuka. Most people know the red version tomatoes, peppers, onions, eggs poached in a spicy sauce. It’s delicious. But this? This is the green version. And it might be even better.

This Green Spinach and Mushroom Shakshuka is a one-pan wonder. Sautéed onions and garlic, earthy mushrooms, and a mountain of fresh spinach that wilts down into a savory, nutrient-packed bed. Then you crack four eggs right into the greens, cover the pan, and let them cook until the whites are set and the yolks are still runny.

It’s vegetarian. It’s gluten free. It’s low carb. It’s high protein. And it’s ready in 25 minutes.

No tomatoes. No peppers. Just green goodness.

Serve it with crusty bread to soak up the runny yolks. Or eat it straight from the pan with a fork. Either way, you’re getting a breakfast (or dinner) that’s satisfying, healthy, and absolutely delicious.

Let’s make some green shakshuka.

Try my Cajun-Spiced Scrambled Eggs recipe.

Why You’ll Love the Recipe

1| One pan. Minimal cleanup.

2| 25 minutes start to finish. Fast enough for a weeknight.

3| High protein (22g) + low carb (15g). Keeps you full for hours.

4| Gluten free + vegetarian. Fits almost every diet.

5| A mountain of spinach wilts down. Sneaky greens. You’ll eat a whole pound without realizing it.

6| Earthy mushrooms + runny eggs. A match made in heaven.

7| No complicated techniques. Just sauté, wilt, crack, cover, eat.

Try my Green Eggs and Ham Tortilla recipe.

What You’ll Need to Make

You’ll need a large pan (with a lid essential for cooking the eggs), a cutting board, a knife, a spatula or wooden spoon, and a plate for serving.

Ingredients (Serves 2):

• 1 tbsp. coconut oil
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 10.5 oz. (300g) mushrooms, sliced
• 1 lb. (450g) spinach leaves (fresh this looks like a lot, it wilts down)
• 4 large eggs
• Salt and black pepper, to taste
• Handful of chopped parsley, for garnish

Optional for serving: Crusty bread, toast, or cauliflower rice (for low carb)

Nutrition per serving (estimated): Energy: ~350 kcal | Carbs: 15g | Protein: 22g | Fat: 24g

Recipe Keys: Gluten Free, Low Carb, High Protein, Vegetarian, Meal Prep Friendly, Quick Meal

Try my Hot Chicken Deviled Eggs recipe.

What You’ll Need to Do

Time needed – 25 minutes

Alright, let’s make a green shakshuka that’ll make you forget all about the red version.

1| First, heat the coconut oil in a large pan over medium heat. You want a pan big enough to hold all that spinach it looks like a mountain at first, but trust me, it wilts down.

2| Add the chopped onion and crushed garlic. Cook for 2-3 minutes, stirring occasionally, until the onion is soft and translucent. Your kitchen should already smell amazing.

3| Add the sliced mushrooms. Cook for another 3-4 minutes. The mushrooms will release their liquid, then start to brown. Season with salt and pepper at this stage.

4| Now for the spinach. Add it in batches. Pile in as much as will fit, cover the pan with a lid, and let it wilt for 30-60 seconds. The lid traps steam and speeds up the process. Then add more spinach. Repeat until all 1 pound is in the pan.

5| Stir everything together. Taste and adjust seasoning. Add more salt or pepper if needed.

6| Now make the wells. Use the back of a spoon to create four shallow indentations in the spinach-mushroom mixture. Space them evenly.

7| Crack an egg into each well. Go slow. Keep the yolks intact if you can.

8| Cover the pan with the lid. Cook for 5-6 minutes, until the egg whites are fully set but the yolks are still runny. If you prefer firmer yolks, cook for 7-8 minutes.

9| Remove from heat. Garnish with a generous handful of chopped fresh parsley.

10| Serve immediately. Directly from the pan or spooned into bowls.

11| Eat with a fork. Dip crusty bread into the runny yolks. Swoon.

Try my Sweet Potato and Zucchini Hash with Fried Eggs recipe.

Easy Ingredient Swaps

1| No coconut oil? Use olive oil, avocado oil, or butter.

2| No mushrooms? Use zucchini, bell peppers, or eggplant.

3| No fresh spinach? Use frozen spinach (thaw and squeeze out excess water). Reduce cooking time.

4| No parsley? Use fresh cilantro, chives, or green onions.

5| No eggs? Use 4 egg whites or 2 extra eggs + 2 whites.

6| Add heat: Sprinkle red pepper flakes or add a diced jalapeño with the onion.

7| Add garlic: Double the garlic. I’ve never regretted more garlic.

Try my Superfood Breakfast With Fried Eggs recipe.

Some Twist and Tweak Ideas

1| Cheesy version: Sprinkle crumbled feta or grated Parmesan over the top before covering to melt.

2| Spicy version: Add ½ tsp red pepper flakes with the garlic. Or a diced jalapeño.

3| Kale version: Swap spinach for chopped kale. Massage kale first. Add a splash of water to help it wilt.

4| Tomato version: Add 1 cup cherry tomatoes with the mushrooms for a semi-red-green hybrid.

5| Herby version: Add fresh thyme or oregano with the mushrooms.

6| Creamy version: Stir in 2 tbsp cream cheese or Greek yogurt before adding the eggs.

7| Low carb wrap: Scoop into a low-carb tortilla. Breakfast burrito vibes.

Try my Easy Scotch Eggs Recipe recipe.

Some Helpful Tips

1| Use a pan with a lid. The lid is essential for cooking the eggs evenly without flipping them. No lid? Use a baking sheet as a cover.

2| Don’t skip the mushroom browning. Brown mushrooms = flavor. Grey mushrooms = sadness. Let them cook undisturbed for a minute before stirring.

3| Add spinach in batches. A pound of fresh spinach looks like a mountain. It will wilt down to almost nothing. Be patient. Cover between additions.

4| Season as you go. Salt the onions and mushrooms. Season the spinach. Each layer adds flavor.

5| Don’t overcook the eggs. Set a timer for 5-6 minutes. Runny yolks are the goal. Overcooked eggs are dry and sad.

6| Serve immediately. Shakshuka waits for no one. The eggs continue cooking in the hot pan.

Try my Loaded Keto Avocado Baked Eggs recipe.

Some Budget-Friendly Tips

1| Spinach is cheaper in the produce section. A 1 lb bag costs a few dollars. Frozen spinach is even cheaper thaw and squeeze out water.

2| Mushrooms are affordable. Cremini or button mushrooms are cheapest. Buy them whole and slice yourself.

3| Onions and garlic are pennies. Always cheap. Always essential.

4| Eggs are still a bargain. 4 eggs for 2 servings. That’s 2 eggs per person. Great value for 22g of protein.

5| Coconut oil lasts forever. A jar will last for months of cooking.

6| Grow your own parsley. One plant costs a few dollars. Endless garnish.

Try my Gut Healing Turmeric Poached Eggs recipe.

Some Serving Ideas

• As breakfast. Classic. Serve with toast or crusty bread.
• For brunch. Serve alongside fresh fruit and coffee.
• As dinner. Breakfast-for-dinner vibes. Add a side salad.
• On toast. Scoop onto sourdough or gluten-free toast. The bread soaks up the runny yolk.
• In a bowl. Serve over cauliflower rice or quinoa. Keeps it low carb.
• For meal prep. Make the spinach-mushroom base ahead. Store in the fridge. Reheat, add eggs, cook fresh. Takes 5 minutes.

Some Storage and Reheating Tips

This recipe is best fresh. But here’s how to meal prep it.

Fridge (base only): Store the cooked spinach-mushroom mixture in an airtight container for up to 3 days. Do not add eggs. When ready to eat, reheat in a pan, make wells, crack fresh eggs, cover, and cook.

Fridge (fully cooked): Not recommended. The eggs will be rubbery when reheated.

Freezer: Do not freeze. Spinach becomes watery. Mushrooms change texture. Eggs become rubbery.

Reheating (base only): Reheat spinach-mushroom mixture in a pan over medium heat for 3-4 minutes. Then add eggs and cook as directed.

Best approach: Make the spinach-mushroom base ahead. Store in the fridge. Each morning, reheat, add eggs, cook fresh. Takes 8 minutes.

Final Thoughts

Look, I love the classic red shakshuka. But this green version? It’s a revelation. A whole pound of spinach wilts down into this savory, earthy bed. The mushrooms add umami and texture. The garlic and onion build the flavor. And the eggs? Four perfect runny-yolked eggs cooked right in the greens.

It’s vegetarian. It’s gluten free. It’s low carb. It’s high protein. And it’s ready in 25 minutes.

Make it for breakfast. Make it for brunch. Make it for a quick dinner. Make it when you have a bag of spinach that’s about to go bad.

However you serve it, you’re getting a one-pan meal that’s healthy, satisfying, and absolutely delicious.

Now go wilt some spinach.

~ Danny Davis

P.S. If you try the cheesy version with feta, let me know. That’s my go-to upgrade. Salty, creamy feta with runny eggs and earthy mushrooms? Yes please.