Healthy Green Shakshuka with Eggs Recipe

If you’re craving a breakfast that’s vibrant, nourishing, and downright comforting, then you’re going to absolutely adore this Healthy Green Shakshuka with Eggs Recipe. I first made this dish on a chilly weekend morning, and honestly, it became an instant favorite in our house. The blend of tender Brussels sprouts, fresh spinach, and pop-in-your-mouth eggs creates a combo that’s as wholesome as it is delicious. Stick with me, and I’ll walk you through everything so your shakshuka turns out perfectly every time.

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Ingredients You’ll Need

These ingredients create a deliciously green shakshuka that’s full of flavor without feeling heavy. Plus, most are easy to find in your local grocery store or market. I often look for the freshest Brussels sprouts and baby spinach to make sure every bite bursts with brightness.

• Olive oil: Choose extra virgin for best flavor—it adds a lovely richness while keeping things healthy.
• Onion: Half a medium onion gives that perfect sweet base, not too overpowering.
• Garlic cloves: Fresh garlic brings a warm depth to this dish; I love using finely chopped so it mingles into the greens.
• Brussels sprouts: Shaved or sliced thinly, they cook quickly and add a mild, nutty crunch.
• Zucchini: Grated zucchini helps create a softer texture and sneaks in extra veggies without anyone noticing.
• Cumin: Just a teaspoon amps up the savory notes with a smoky, earthy vibe.
• Salt and pepper: Essential for seasoning—don’t be shy if you want to adjust to your taste buds.
• Baby spinach: Packed with vitamins and wilts down beautifully, it’s a great way to boost greens.
• Large eggs: The star of the dish! Fresh eggs make sure your shakshuka feels indulgent and satisfying.
• Fresh cilantro: A handful of chopped cilantro adds a fragrant finish you’ll keep coming back to.
• Avocado: For garnish—creamy and cooling, it’s my favorite way to round out each bite.

Variations

I like to mess around a little depending on what’s in my fridge or what mood I’m in. This healthy green shakshuka with eggs recipe is super adaptable, so feel free to tinker and make it your own.

• Add heat: Sometimes I toss in a pinch of red pepper flakes or a diced jalapeño to give the dish some zing—it wakes up those mild greens wonderfully.
• Use kale or Swiss chard: If you don’t have spinach on hand, these leafy greens work beautifully and add even more texture.
• Switch up the herbs: Try parsley instead of cilantro for a slightly different herbal note.
• Make it vegan: Skip the eggs and add smoked tofu or crumbled tempeh for a protein-packed twist.

How to Make Healthy Green Shakshuka with Eggs Recipe

Step 1: Sauté the Aromatics

Start by warming up olive oil in a sauté pan over medium heat. Add the diced onion and cook until it’s just translucent—about 2 to 3 minutes. This softens the onion, creating a sweet base without overpowering the delicate greens. Toss in the finely chopped garlic and stir for another minute until fragrant, but don’t let it brown or burn.

Step 2: Cook the Brussels Sprouts and Zucchini

Next, add your shaved Brussels sprouts to the pan. Stir regularly and cook for 4 to 5 minutes until they start to soften and develop a slight golden color—that’s flavor magic happening. Then, stir in the grated zucchini and sprinkle the cumin, salt, and pepper evenly. Let it cook together for about a minute so the spices bloom and everything melds.

Step 3: Add the Spinach and Prepare for the Eggs

Throw in the packed baby spinach and stir gently until it just starts to wilt—should take a minute or so. Lower the heat to low now. Press the vegetable mixture flat with a spatula, then create 5 small wells or little nests within the greens. This is where your eggs will nestle, so space them evenly.

Step 4: Crack and Cook the Eggs

Carefully crack one egg into each well. Cover the pan with a lid to steam the eggs—this is my favorite trick to get perfectly set whites while keeping runny yolks. Cook for about 5 minutes or until the eggs reach your preferred doneness. If you want firmer yolks, add a minute or two more. Keep an eye on it; no one wants rubbery eggs!

Step 5: Garnish and Serve

Sprinkle freshly chopped cilantro on top for a fresh herbaceous punch, then garnish with slices of ripe avocado. The creaminess of avocado is the perfect contrast to the warm greens and eggs—trust me on this combo!

How to Serve Healthy Green Shakshuka with Eggs Recipe

Garnishes

I always top this shakshuka with plenty of chopped cilantro because it brightens the whole dish with its citrusy notes. Sliced avocado is my absolute must—if you’re feeling fancy, a sprinkle of chili flakes or a dollop of plain Greek yogurt works wonders, too. These garnishes add delicious layers without stealing the spotlight from that lovely green base.

Side Dishes

To keep things light but filling, I often serve this with whole grain toast or some warm pita bread to scoop up every last bit. Roasted sweet potatoes on the side add a sweet, earthy counterpoint. Sometimes, a simple mixed greens salad dressed in lemon vinaigrette pairs beautifully for an extra veggie boost.

Creative Ways to Present

For special occasions, I like to plate the shakshuka in individual mini cast iron skillets— it feels cozy and looks stunning on the table. You could also add a sprinkle of toasted nuts like pine nuts or almonds for crunch and a nutty flavor twist. Fancy, but still healthy!

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into an airtight container and keep them in the fridge for up to three days. Since the eggs soften over time, I like to gently stir everything before reheating to get a more uniform texture.

Freezing

This recipe freezes okay, but the texture of eggs can change a bit after thawing. If you plan to freeze, I recommend cooking everything except the eggs, then adding fresh eggs when you’re ready to eat.

Reheating

To reheat, pop the container in a covered skillet over low heat or microwave gently in short bursts so you don’t dry out the greens. If you like, crack a fresh egg onto the warm veggies and cover until cooked for a quick fresh touch.

FAQs

Final Thoughts

This Healthy Green Shakshuka with Eggs Recipe has become one of those dishes I make when I want something green, comforting, and fresh all at once. It’s the perfect way to start your day or even enjoy as a light dinner. I love how it sneaks in a big serving of veggies without feeling like a chore, and the eggs keep it satisfying. Give it a try—you might just find it becoming your weekend ritual too!

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