Ingredients You'll Need

2 tablespoons olive oil
3 cloves garlic, finely minced
4 cups fresh spinach (packed)
3 green onions, thinly sliced
½ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes (optional)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

4 large eggs

2 tablespoons chopped fresh parsley or dill

Optional toppings

¼ cup crumbled feta cheese
1 tablespoon lemon zest
extra chili flakes
drizzle of olive oil for serving

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Instructions

How to Make Green Shakshuka in a Cast Iron Skillet Step 1 — Build the Flavor Base

Heat 2 tablespoons olive oil in a 10-inch cast iron skillet over medium heat.

Add the minced garlic and sliced green onions. Cook for about 1 minute, stirring frequently, until fragrant but not browned.

💡 Pro Tip:
Garlic burns quickly in cast iron. If it starts to brown too fast, lower the heat slightly.

Step 2 — Cook the Spinach

Add the fresh spinach to the skillet in batches.

Stir gently until the leaves wilt and reduce down into a soft green mixture.

This should take 2–3 minutes.

Once wilted, sprinkle in the cumin, salt, pepper, and red pepper flakes.

Stir everything together until evenly combined.

💡 Pro Tip:
If the spinach releases too much moisture, let the mixture cook uncovered for an extra minute so the liquid evaporates. This keeps the eggs from becoming watery.

Step 3 — Create the Egg Wells

Use the back of a spoon to create four small wells in the spinach mixture.

These wells will hold the eggs and keep them from spreading across the pan.

Crack one egg into each well.

💡 Pro Tip:
Crack the eggs into a small bowl first, then slide them into the skillet. This prevents broken yolks and makes placement easier.

Step 4 — Cook the Eggs

Reduce the heat to medium-low and cover the skillet with a lid.

Cook for 3–5 minutes, or until the egg whites are set but the yolks remain runny.

If you prefer firmer yolks, cook for an additional minute.

💡 Pro Tip:
Steam trapped under the lid helps the egg whites cook evenly without overcooking the yolks.

Step 5 — Finish and Garnish

Remove the skillet from heat.

Sprinkle with chopped parsley or dill and crumble feta cheese over the top if using.

Add a drizzle of olive oil and a pinch of chili flakes for extra flavor.

Serve immediately with warm crusty bread or toasted sourdough.

💡 Pro Tip:
Let the skillet sit for about 1 minute before serving. The residual heat will finish setting the eggs without making the yolks firm.