Serves 4
35 min
Green Shakshuka
Recipe GLPR408db17ff258be
A vibrant, vegetable-forward twist on the classic Middle Eastern egg dish. Shaved brussels sprouts, grated zucchini, and fresh spinach are sautéed with aromatic garlic and warm cumin, creating a savory green base. Eggs are nestled into the mixture and gently poached until the whites are set and yolks remain creamy, then finished with fresh cilantro and avocado for richness. Light, protein-packed, and naturally dairy-free.
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Ingredients
2 tablespoons olive oil
1/2 medium onion, diced
4 cloves garlic, finely chopped
2 cups brussels sprouts, shaved or finely sliced
1 zucchini, grated
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup fresh cilantro, chopped
2 cups fresh baby spinach
4 large eggs
1 avocado, sliced (for garnish)
Directions
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 4 minutes, stirring occasionally.
Stir in the finely chopped garlic and cook for 1 minute until fragrant, being careful not to let it brown.
Add the shaved brussels sprouts to the skillet and cook for 3-4 minutes, stirring frequently, until they begin to soften slightly.
Add the grated zucchini, ground cumin, sea salt, and black pepper. Stir well to combine and cook for 2-3 minutes.
Stir in the fresh cilantro and baby spinach, cooking until the spinach is wilted, about 1-2 minutes.
Create four small wells or indentations in the vegetable mixture, spacing them evenly. Carefully crack an egg into each well.
Reduce the heat to medium-low and cover the skillet with a lid or foil. Cook for 8-10 minutes until the egg whites are completely set and opaque, while the yolks remain creamy (internal temperature of yolks should reach 160°F for fully cooked eggs, or cook less time for runny yolks if desired).
Remove from heat and carefully transfer the shakshuka to a serving plate or divide among individual bowls. Garnish with sliced avocado and serve immediately.
