Sautéed Spinach and Cilantro Shakshuka with Feta Crumbles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant keto shakshuka featuring sautéed spinach and fresh cilantro, topped with creamy feta cheese for a low-carb, flavorful breakfast. This mediterranean-inspired keto (low carb, vegetarian) ready in about 17 minutes pairs fresh spinach leaves, chopped fresh cilantro leaves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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.

Prep: 5 min Cook: 12 min Serves 2 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  2. Step 2: Stir in 1 cup halved cherry tomatoes, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, cooking for 3 minutes until tomatoes soften.
  3. Step 3: Add 4 cups fresh spinach leaves and 1/4 cup chopped cilantro, then pour in 1/4 cup water. Cover and cook for 3-4 minutes, stirring occasionally, until spinach wilts and the sauce thickens slightly.
  4. Step 4: Sprinkle 1/2 cup crumbled feta cheese evenly over the mixture, cover again, and cook for 2 minutes to warm the cheese before serving.

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Frequently asked questions

How long does Sautéed Spinach and Cilantro Shakshuka with Feta Crumbles take to make?

Total time is about 17 minutes (5 min prep + 12 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 Sautéed Spinach and Cilantro Shakshuka with Feta Crumbles?

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 fresh spinach leaves from drying out.

Can I substitute ingredients in Sautéed Spinach and Cilantro Shakshuka with Feta Crumbles?

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 Sautéed Spinach and Cilantro Shakshuka with Feta Crumbles for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sautéed Spinach and Cilantro Shakshuka with Feta Crumbles low carb?

Yes — this recipe is tagged low carb, vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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