If you’re craving something vibrant, nutritious, and totally delicious for breakfast, brunch, or even a cozy dinner, this Healthy Green Shakshuka with Brussels Sprouts Recipe is going to be your new kitchen fave. I absolutely love how it transforms classic shakshuka into a verdant, veggie-packed meal that feels fresh and energizing—plus, it’s surprisingly easy to make! Keep reading, and I’ll walk you through why this recipe is a must-try and how to nail it perfectly every time.
Why You’ll Love This Recipe
- Nutritious & Filling: Packed with fiber-rich Brussels sprouts and baby spinach, it keeps you satisfied without weighing you down.
- Flavorful Yet Gentle: The cumin and fresh cilantro add zest without overwhelming the natural veggies’ bright taste.
- Simple & Quick: You’ll be amazed how easily you can whip this up in about 40 minutes, perfect for busy mornings or unwinding evenings.
- Versatile and Customizable: Make it your own with avocado, extra spices, or even add a little heat—it’s forgiving and adaptable.
Ingredients You’ll Need
This Healthy Green Shakshuka with Brussels Sprouts Recipe brings together fresh, wholesome ingredients that play beautifully together. When shopping, look for firm, bright green Brussels sprouts and super fresh baby spinach for the best flavor and texture.
- Olive oil: Use extra virgin for the richest flavor and healthy fat.
- Onion: A yellow or white medium onion works—dicing finely helps it cook evenly.
- Garlic cloves: Fresh garlic gives that punch of aroma and taste—mince them finely so they meld into the dish.
- Brussels sprouts: Shave or slice thinly; this softens them quickly and integrates nicely.
- Zucchini: Grated zucchini adds moisture and subtle sweetness.
- Cumin: Adds that warm, slightly smoky earthiness that’s classic in shakshuka.
- Salt and pepper: To balance and brighten the dish.
- Baby spinach: Just before finishing, adds fresh green vibrance and nutrients.
- Eggs: The star protein, gently poached right into the greens.
- Fresh cilantro: Adds a bright, herby finish that ties everything together.
- Avocado: Creamy garnish that adds a cooling contrast and healthy fat.
Variations
I love how flexible this Healthy Green Shakshuka with Brussels Sprouts Recipe is—you can tweak it based on what’s in season or what your taste buds are craving. Don’t be afraid to experiment!
- Add Heat: I sometimes sprinkle in chili flakes or a diced jalapeño when I want a spicy kick, and my family loves it.
- Protein Boost: For extra heartiness, adding cooked chickpeas or crumbled feta on top makes it feel extra special.
- Make it Vegan: Skip the eggs and toss in some firm tofu cubes near the end for a plant-based option.
- Seasonal Greens: Swap baby spinach with kale, Swiss chard, or even tatsoi depending on what you have.
How to Make Healthy Green Shakshuka with Brussels Sprouts Recipe
Step 1: Sauté the Aromatics and Brussels Sprouts
Start by heating olive oil over medium heat in a large sauté pan. Add the diced onion and cook for 2 to 3 minutes until it’s translucent and soft—you want that sweet onion flavor to build the base. Next, toss in the finely chopped garlic and stir for another minute to get that fragrant aroma going without letting it burn. Now, add the shaved Brussels sprouts and keep stirring frequently for about 4 to 5 minutes until they soften nicely but still have a little bite. This step really helps the sprouts mellow out and blend into the mix without getting bitter.
Step 2: Add Zucchini and Spices
Once your Brussels sprouts have softened, stir in the grated zucchini along with the cumin, salt, and pepper. Cook for another minute, mixing everything evenly so the spices coat the veggies well. This step is where the flavors start to build beautifully, and the zucchini brings some subtle moisture that prevents things from drying out.
Step 3: Wilt the Spinach and Prepare Eggs
Next, add the packed baby spinach and stir just until it starts to wilt—don’t overcook it or you’ll lose that fresh green vibrancy. Immediately turn the heat down to low. Now comes my favorite part: with your spatula, gently flatten the veggie mixture and create five small wells evenly spaced. Carefully crack one egg into each well. This is the classic shakshuka move that makes the dish feel both special and homey.
Step 4: Cook the Eggs to Perfection
Cover the pan with a lid and cook on low until the eggs reach your preferred doneness—about 5 to 8 minutes for runny yolks, longer if you like them firmer. You can peek once or twice, but patience really pays off here for that silky egg-white texture while keeping yolks luscious. Once done, sprinkle fresh chopped cilantro all over, then garnish with sliced avocado for that creamy contrast. Trust me, the avocado is non-negotiable for a decadent finish.
Pro Tips for Making Healthy Green Shakshuka with Brussels Sprouts Recipe
- Thinly Slice Brussels Sprouts: I learned this trick to ensure they cook quickly and blend seamlessly without overpowering the dish’s texture.
- Don’t Overcook Garlic: Adding garlic after the onions softens prevents it from burning and becoming bitter.
- Use a Lid to Speed Up Egg Cooking: Covering the pan traps steam, helping eggs cook evenly without drying out.
- Add Salt Last:** Salt can draw out moisture early from veggies—adding it after they start softening keeps texture balanced.
How to Serve Healthy Green Shakshuka with Brussels Sprouts Recipe
Garnishes
I always top this shakshuka with plenty of fresh cilantro because it really brightens the flavors, and sliced avocado brings that buttery softness that contrasts perfectly with the earthiness of the greens. Sometimes, I add a drizzle of hot sauce or a sprinkle of feta cheese for an extra punch. You’ll find these simple garnishes really elevate the dish.
Side Dishes
This recipe pairs wonderfully with toasted sourdough or crusty bread to scoop up the luscious sauce and runny eggs. For a more substantial meal, I like serving it alongside roasted potatoes or a light cucumber salad to keep things fresh and balanced.
Creative Ways to Present
For a brunch gathering, I’ve served individual shakshuka portions in cute mini cast-iron skillets—it’s a total showstopper! You can also plate it over a bed of quinoa or rice for a colorful, wholesome bowl. Adding edible flowers or microgreens as a final flourish makes it look café-worthy.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. I recommend storing the avocado separately to prevent browning. When you’re ready to enjoy, just reheat gently so the eggs don’t overcook.
Freezing
I’ve found that freezing this shakshuka isn’t ideal because the eggs can become rubbery when thawed. However, you can freeze the veggie base (without eggs) for up to 2 months and add fresh eggs when you reheat and finish cooking.
Reheating
Reheat leftover shakshuka gently on the stovetop over low heat, covering the pan to keep moisture in. If the eggs are already cooked, keep the heat low and warm just until heated through to avoid toughness. Adding a splash of water or broth can help maintain creaminess.
FAQs
-
Can I use frozen Brussels sprouts for this Healthy Green Shakshuka with Brussels Sprouts Recipe?
It’s best to use fresh Brussels sprouts because their texture stays firmer and they cook evenly when shaved thin. If you only have frozen, thaw them completely and drain any excess moisture before cooking to avoid a soggy dish.
-
How can I make this recipe vegan?
Simply omit the eggs and consider adding a plant-based protein like crumbled tofu or chickpeas. You can also add nutritional yeast for a cheesy flavor boost and adjust spices to your taste.
-
What if I don’t like cumin?
No worries! You can substitute cumin with smoked paprika or a pinch of coriander for a different but still delicious flavor profile. The dish is very versatile so feel free to season as you prefer.
-
Can I prepare the veggie base ahead of time?
Absolutely! You can make the sautéed Brussels sprouts, zucchini, onion, and spinach base in advance and refrigerate it. When ready, reheat gently and then crack the eggs in to finish cooking fresh.
Final Thoughts
This Healthy Green Shakshuka with Brussels Sprouts Recipe has become a staple in my kitchen because it’s the perfect blend of comfort and wholesome goodness. I love how fresh and satisfying it feels, and sharing it with friends always brings smiles around the table. Give it a try—you’ll find it’s not only delicious but also a fantastic way to sneak more greens into your day without any fuss. Trust me, once you make it, it’ll become your go-to crowd-pleaser!
Print
Healthy Green Shakshuka with Brussels Sprouts Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Best Green Shakshuka recipe offers a vibrant and nutritious twist on the classic Middle Eastern dish, featuring sautéed Brussels sprouts, zucchini, and spinach simmered with aromatic spices and topped with perfectly cooked eggs. Garnished with fresh cilantro and creamy avocado, it’s a wholesome and delicious meal perfect for breakfast, brunch, or any time of day.
Ingredients
Vegetables and Herbs
- ½ medium onion, diced
- 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)
Proteins
- 5 large eggs
Spices and Oils
- 2 tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 garlic cloves, finely chopped
Instructions
- Sauté the onion: Heat olive oil in a sauté pan over medium heat. Add the diced onion and cook for 2-3 minutes until translucent, stirring occasionally to prevent burning.
- Add garlic: Stir in the finely chopped garlic and cook for an additional minute, allowing the flavors to develop without browning the garlic.
- Cook Brussels sprouts: Add the shaved Brussels sprouts to the pan and sauté for 4-5 minutes, stirring frequently until they soften and begin to caramelize slightly.
- Add zucchini and spices: Mix in the grated zucchini, cumin, salt, and pepper. Stir for about one minute to combine and infuse the vegetables with the spices.
- Wilt the spinach: Add the baby spinach and stir until it just begins to wilt, then reduce the heat to low to prepare for cooking the eggs.
- Create wells and add eggs: Using a spatula, flatten the vegetable mixture and create five small wells in the pan. Crack one egg into each well carefully, ensuring the yolks remain intact.
- Cook the eggs: Allow the eggs to cook to your preferred doneness on low heat. Optionally, cover the pan with a lid to steam and cook the eggs faster and more evenly.
- Garnish and serve: Sprinkle the chopped fresh cilantro over the shakshuka and garnish with sliced avocado before serving warm.
Notes
- Green shakshuka puts a healthy, vegetable-rich twist on the classic red shakshuka by using Brussels sprouts, zucchini, and spinach as the base.
- You can adjust the doneness of the eggs to your liking, whether runny or fully cooked.
- For extra flavor, consider adding a pinch of smoked paprika or chili flakes with the spices.
- This dish makes a balanced meal rich in protein, fiber, and healthy fats.
- Serve with crusty bread or pita to soak up the delicious juices, if desired.
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
