This Low Calorie Green Shakshuka with Feta is vegetarian, low calorie, and makes a great breakfast, dinner, or brunch!
I love to make this vegetarian Shakshuka Recipe for dinner, and enjoy the leftovers for breakfast.
Green Shakshuka makes wonderful healthy egg dinner recipe! I like to serve this egg dinner recipe with artisan bread. Though it’s also great with pita bread, or alone for a low carb dinner recipe.
This easy recipe for Shakshuka is low cost, and a wonderful way to get more greens in your diet. This Swiss chard, spinach, kale and eggs recipe is packed full of nutrition!
This Green Shakshuka with Feta is just 149 calories, and has several healthy greens hidden inside!
Low Calorie Green Shakshuka
What You’ll Find in this Article:
Ingredients in Healthy Green Shakshuka
I packed this green Shakshuka Recipe with greens and veggies! It’s a great way to have a nutrition packed meal, without it tasting like a salad.
If there is a green you don’t like (for instance kale) you can swap it out for one of the other greens (chard or spinach)… This is also helpful in saving money, you can choose what’s on sale!
Shopping List for Egg Shakshuka Recipes:
- Olive oil spray
- Yellow onion
- Garlic
- Swiss chard
- Kale
- Celery
- Baby spinach
- Cumin
- Paprika
- Salt and pepper
- Eggs
- Feta cheese
How to Make Healthy Green Shakshuka
This easy Shakshuka Recipe can be made in one skillet (easy clean up) and in just 30 minutes (including prep time!)
I recommend making extras of these Shakshuka eggs so you can enjoy them over toast tomorrow morning…
Special Tip: I like adding a couple slices of avocado to elevate this leftover breakfast recipe.
How to MakeDinner Recipes with Kale and Eggs:
- Heat a sauté pan over medium heat, and spray with olive oil.
- Add the onion to the hot pan and cook for 5 minutes, or until translucent. Add the garlic and cook an additional minute.
- Meanwhile, remove the stems from the chard, dice the stems. Then slice the leaves, keep the leaves and stems separate.
- Remove and discard the stems from the kale. Slice the leaves and add to the chard leaves.
- Add the chard stems and the celery to the sauté pan and cook for 5 minutes until they begin to soften.
- Add the chard leaves, kale, baby spinach, cumin, paprika, salt and pepper to the pan and stir.
- Once the leaves start to wilt, turn the heat to low and make 4 small wells in the veggies.
- Crack the eggs into each well and cook until the eggs are done to your liking.
- Top with crumbled feta cheese and enjoy with bread, pita, or alone.
Low Calorie Green Shakshuka
This easy vegetarian Shakshuka makes an amazing dinner of breakfast…
Green Shakshuka with feta is so easy! It takes just 30 minutes, is made in just one pan for easy clean up, and is low cost!
More Low Calorie Vegetarian Recipes:
Green Shakshuka (JUST 149 CALORIES)
Ingredients
- Olive oil spray
- 1 yellow onion chopped
- 4 garlic cloves diced
- 1 bunch of Swiss chard about 3 cups
- 1 bunch of kale about 3 cups
- 2 stalks of celery sliced
- 2 cups packed baby spinach
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 eggs
- ¼ cup crumbled feta cheese
Instructions
- Heat a sauté pan over medium heat, and spray with olive oil.
- Add the onion to the hot pan and cook for 5 minutes, or until translucent. Add the garlic and cook an additional minute.
- Meanwhile, remove the stems from the chard, dice the stems. Then slice the leaves, keep the leaves and stems separate.
- Remove and discard the stems from the kale. Slice the leaves and add to the chard leaves.
- Add the chard stems and the celery to the sauté pan and cook for 5 minutes until they begin to soften.
- Add the chard leaves, kale, baby spinach, cumin, paprika, salt and pepper to the pan and stir.
- Once the leaves start to wilt, turn the heat to low and make 4 small wells in the veggies.
- Crack the eggs into each well and cook until the eggs are done to your liking.
- Top with crumbled feta cheese and enjoy with bread, pita, or alone.
Nutrition
Nutrition and Calories in Green Shakshuka
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Article History:
- Originally written and published October 27, 2021 by Audrey Johns
- Updated on April 19, 2023 by Audrey Johns
