Description
This Green Shakshuka recipe is a vibrant and flavorful twist on the classic dish, featuring a medley of nutritious greens and spices topped with perfectly cooked eggs. It’s a satisfying and healthy meal that’s perfect for any time of the day.
Ingredients
Units
Scale
Brussels Sprouts:
- 1/4 cup extra virgin olive oil, more for later
- 8 ounces brussels sprouts, trimmed and thinly sliced
- Kosher salt
Green Mixture:
- 1/2 large red onion, finely chopped
- 3 garlic cloves, minced
- 1 large bunch kale (8 ounces), chopped
- 2 cups baby spinach
- 1 tsp Aleppo pepper or 1/2 tsp crushed red pepper flakes
- 1 tsp coriander
- 3/4 tsp cumin
- Juice of 1/2 lemon
Additional:
- 4 large eggs
- 1 green onion, chopped
- Handful of fresh parsley for garnish
- Crumbled feta for garnish
Instructions
- Cook Brussels Sprouts: Heat olive oil in a pan, add brussels sprouts, sprinkle with salt, and cook until softened and slightly charred.
- Sauté Onions and Greens: Add onions and garlic, then kale, spinach, and spices. Cook until wilted.
- Add Water and Eggs: Mix in water, make wells for eggs, crack eggs in, season, cover, and cook until eggs are set.
- Garnish and Serve: Drizzle with olive oil, top with green onions, parsley, and feta. Serve with bread.
Notes
- Variations: Try using collard greens or swiss chard, add zucchini or broccoli, or stir in harissa paste for extra spice.
- Make ahead & leftovers: Prepare green mixture ahead and refrigerate, then cook with eggs when ready. Leftovers can be stored for up to 2 days.
- Shop for quality Mediterranean ingredients, including olive oils and spices, for this recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 229.6 kcal
- Sugar: 3.5g
- Sodium: 96.4mg
- Fat: 18.2g
- Saturated Fat: 3.3g
- Unsaturated Fat: 13.9g
- Trans Fat: 0g
- Carbohydrates: 9.8g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 163.7mg
