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
Scale
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
