Green shakshuka puts a healthy green spin on the classic shakshuka recipe. It’s an easy, one-pan dish filled with shaved brussels sprouts, spinach, zucchini, and poached eggs. Whether you eat it for breakfast or dinner, it’s a hearty, nutrient-packed meal that will last you through any season.
Ingredients
2 tbsp olive oil
1/2 medium onion, diced
4 garlic cloves, finely chopped
9 ounces brussels sprouts, shaved or finely sliced
1 zucchini, grated
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
2 cups packed baby spinach
5 large eggs
1/4 cup fresh cilantro, chopped
1 large avocado, for garnish
Method* Heat olive oil in a saute pan on medium heat. Add the onion and cook for 2-3 minutes, or until the onion becomes translucent. Add the garlic and cook an additional minute.
* Add the shaved brussels sprouts and cook for 4-5 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute.
* Add the baby spinach and stir until it just starts to wilt, then turn the heat to low.
* Flatten the mixture with a spatula and create 5 small wells, then crack the eggs into each well.
* Cook until the eggs are done to your liking. You can also add a lid to steam and cook the eggs faster.
* Sprinkle the fresh cilantro on top and garnish with sliced avocado.