Cabbage and Spinach Shakshuka with Cilantro
A green vegetable twist on traditional shakshuka, featuring sautéed cabbage, spinach, and fresh cilantro in a fragrant spiced tomato sauce. This middle eastern-inspired keto ready in about 30 minutes pairs shredded green cabbage, roughly chopped fresh spinach, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups shredded green cabbage
- 3 cups, roughly chopped fresh spinach
- 3 tbsp tomato paste
- 2 tbsp olive oil
- 4, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 cup water
- 1/4 cup chopped fresh cilantro
- 3/4 tsp salt
- 1/4 tsp black pepper
- 4 large eggs
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 2: Add 2 cups shredded green cabbage and 3 cups chopped fresh spinach to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables soften.
- Step 3: Stir in 3 tbsp tomato paste, 1 tsp ground cumin, and 1 tsp smoked paprika. Cook for 2 minutes to let spices bloom.
- Step 4: Pour in 1/2 cup water, then season with 3/4 tsp salt and 1/4 tsp black pepper. Simmer for 5 minutes until the sauce thickens slightly.
- Step 5: Make 4 small wells in the vegetable sauce, crack 4 large eggs into the wells, cover the skillet, and cook over low heat for 6-8 minutes until eggs are set to desired doneness.
- Step 6: Remove from heat and sprinkle with 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Cabbage and Spinach Shakshuka with Cilantro take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cabbage and Spinach Shakshuka with Cilantro?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded green cabbage from drying out.
Can I substitute ingredients in Cabbage and Spinach Shakshuka with Cilantro?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cabbage and Spinach Shakshuka with Cilantro for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cabbage and Spinach Shakshuka with Cilantro keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
