Green Shakshuka with Poached Eggs and Tofu Noodles
A vibrant green shakshuka featuring tender tofu noodles and eggs simmered in a warm spinach, herb, and tahini sauce. Perfect for batch prepping and gently reheating in a desktop lunch box.
Prep
10 min
Cook
10 min
Total
20 min
Makes
1 serving
Created together. Shared with you.
Made by Doo + Lila
Doo created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
10 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Blender · Food processor · Large skillet
Time saver
If preparing ahead for a desktop heated lunch box, slightly undercook the egg yolks so they finish gently during reheating.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Heat 1 tsp (5ml) olive oil in…
- 01
Heat 1 tsp (5ml) olive oil in…
Heat 1 tsp (5ml) olive oil in a skillet over medium heat, around 350°F (175°C).
Tap card to mark done - 02
Add 1 minced garlic clove and 0
Add 1 minced garlic clove and 0.5 tsp ground cumin. Saute for 1 minute until fragrant.
Look for: fragrant
Tap card to mark done - 03
Add 2 cups (60g) fresh spinach and…
Add 2 cups (60g) fresh spinach and 0.25 cup (15g) chopped cilantro. Cook for 2 to 3 minutes until fully wilted.
Look for: fully wilted
Tap card to mark done - 04
Transfer the wilted greens mixture to a…
Transfer the wilted greens mixture to a small blender or food processor, add 1 tbsp (15g) tahini and 2 tbsp (30ml) water, and blend until a smooth green herb sauce forms.
Look for: a smooth green herb sauce forms
Tap card to mark done - 05
Rinse and drain 100g tofu noodles thoroughly
Rinse and drain 100g tofu noodles thoroughly.
Tap card to mark done - 06
Return the green tahini sauce and tofu…
Return the green tahini sauce and tofu noodles to the skillet over low-medium heat, stirring to combine for 1 to 2 minutes until warm.
Look for: warm
Tap card to mark done - 07
Make two small wells in the sauce…
Make two small wells in the sauce and crack 1 large egg into each well.
Tap card to mark done - 08
Cover the skillet with a lid and…
Cover the skillet with a lid and cook on low heat for 4 to 5 minutes until the egg whites are set and yolks remain soft.
Look for: the egg whites are set and yolks remain soft
Tap card to mark done - 09
Transfer carefully into an insulated or heated…
Transfer carefully into an insulated or heated lunch box container for serving or portable reheating.
Tap card to mark done
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