Why You’ll Love This Easy Shakshuka with Spinach
If you’re craving a healthy Mediterranean breakfast that’s big on flavor but gentle on blood sugar, this feta and harissa shakshuka with spinach hits the mark.
It’s a one-pan meal made with eggs simmered in a smoky tomato sauce, creamy feta, and wilted spinach — all seasoned with harissa paste for a touch of heat.
Unlike traditional versions, this is a low carb, diabetic-friendly shakshuka that won’t spike your blood sugar. The protein from the eggs and feta helps balance the natural carbs in the tomato base, while the fiber from spinach keeps you full longer.
- Low carb
- High protein
- Gluten-free
- Diabetic friendly
- Ready in 25 minute
Ingredients
Method
- Heat olive oil in a medium skillet over medium heat. Add onion and bell pepper and cook 5 minutes, until softened. Stir in garlic, cumin, paprika, and coriander until fragrant.
- Add harissa paste and stir well. Pour in crushed tomatoes and water, then bring to a simmer. Let cook uncovered 8–10 minutes, or until slightly thickened. Season with salt and pepper.
- Fold in fresh spinach until wilted. The greens will add fiber, color, and antioxidants — perfect for balancing this creamy spinach shakshuka.
How to Serve This Healthy Shakshuka
Enjoy your shakshuka with spinach and feta right out of the skillet! It’s perfect for brunch or a quick weeknight dinner. Pair it with:
- Low-carb pita or almond flour flatbread
- Roasted cauliflower or zucchini
- A few slices of avocado for healthy fats
Why This Feta Harissa Shakshuka Is Great for Diabetics
- Balanced macros: Eggs and feta provide protein and fat for blood sugar stability.
- Low glycemic load: Tomatoes and spinach have minimal impact on glucose.
- No added sugar: Many harissa pastes have hidden sugar — choose a clean-label brand.
- Fiber-rich: Spinach and bell peppers help slow digestion and reduce glucose spikes.
This makes it a perfect option for anyone managing diabetes or following a low carb lifestyle.
Variations
- Shakshuka with Chickpeas: Add ¼ cup canned chickpeas for plant-based protein.
- Green Shakshuka: Use kale, chard, or spinach with feta for a green shakshuka twist.
- Shakshuka with Mushrooms and Spinach: Add sliced mushrooms for an earthy flavor.
- Mild Version: Replace harissa with roasted red pepper puree for a gentler spice.
Use only 1 teaspoon of harissa paste and add a spoonful of Greek yogurt to the sauce to soften the spice
Yes! Cook the sauce (without eggs) and refrigerate for up to 3 days. Reheat and add eggs fresh before serving.
In moderation — yes! Feta is high in protein, lower in fat than many cheeses, and has minimal carbs.
