Description
This Best Green Shakshuka recipe offers a vibrant and healthy twist on the traditional North African dish by using shaved Brussels sprouts, zucchini, and baby spinach. Poached eggs nestled in a sautéed bed of green vegetables create a nutrient-packed breakfast or brunch option that’s rich in flavor and texture. Garnished with fresh cilantro and creamy avocado, this dish balances freshness with heartiness and is perfect for a wholesome meal.
Ingredients
Scale
Vegetables and Herbs
- ½ medium onion, diced
- 4 garlic cloves, finely chopped
- 9 ounces Brussels sprouts, shaved or finely sliced
- 1 zucchini, grated
- 2 cups packed baby spinach
- ¼ cup fresh cilantro, chopped
- 1 large avocado, sliced (for garnish)
Spices and Seasonings
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
Other
- 2 tablespoons olive oil
- 5 large eggs
Instructions
- Heat the oil and cook onions: Heat olive oil in a sauté pan over medium heat. Add the diced onion and cook for 2-3 minutes until it becomes translucent, stirring occasionally to prevent burning.
- Add garlic and sauté: Add the finely chopped garlic to the pan and cook for an additional minute until fragrant, taking care not to brown the garlic.
- Cook Brussels sprouts: Add the shaved Brussels sprouts to the pan and cook for 4-5 minutes, stirring frequently, until they soften and begin to brown slightly.
- Add zucchini and spices: Stir in the grated zucchini along with cumin, salt, and pepper. Cook for one more minute, combining all ingredients well.
- Add baby spinach: Add the packed baby spinach and stir until it just begins to wilt, then reduce the heat to low to prepare for the eggs.
- Create wells and add eggs: Using a spatula, flatten the vegetable mixture in the pan and create 5 small wells. Crack one egg into each well carefully to avoid breaking the yolks.
- Cook eggs: Cook the eggs over low heat until they reach your preferred level of doneness. Optionally, cover the pan with a lid to steam the eggs for faster cooking.
- Garnish and serve: Sprinkle chopped fresh cilantro over the top and garnish with sliced avocado before serving.
Notes
- This green shakshuka version is a nutritious twist on the classic tomato-based recipe using green vegetables for a fresh flavor profile.
- Covering the pan while cooking eggs helps steam them gently and speeds up cooking time.
- Feel free to adjust spices to your liking or add a pinch of chili flakes for heat.
- Shaving the Brussels sprouts finely ensures even cooking and a tender texture.
- Garnishing with avocado adds creaminess and healthy fats to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 218 kcal
- Sugar: 3 g
- Sodium: 325 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 164 mg
