green shakshuka

You&#039;ll love this modern twist on classic shakshuka! Quick Green shakshuka with power greens like spinach, kale, and brussels sprouts, and perfectly steam-poached eggs nestled in! It takes one pan and 30 minutes to make! And you can serve this all-purpose vegetarian egg dish for breakfast, lunch, or dinner. Just add your favorite bread.

Green Shakshuka Recipe

extra virgin olive oil, (more for later)

brussels sprouts. (trimmed and thinly sliced)

Kosher salt

½ large red onion, (finely chopped)

garlic cloves, (minced)

kale

baby spinach (about 2.5 ounces),

tsp Aleppo pepper ((or ½ tsp crushed red pepper flakes))

coriander

cumin

½ lemon

eggs

green onion,

parsley

feta

In a 10-inch pan or skillet with a lid, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the sliced brussels sprouts and sprinkle with a dash of kosher salt. Cook for about 5 to 6 minutes, tossing occasionally until they soften and gain some color (I like a little bit of char).

Reduce the heat to medium. Add the onions and garlic, and cook, tossing regularly for 3 to 4 minutes until softened (don’t let the garlic burn though, manage the heat as you need to).

Add the kale and toss for 5 minutes until it wilts a little (you may have to add it to the pan in stages). Add the spinach and toss to combine. Season with a pinch of kosher salt.

Add the spices and toss to combine. Add ½ cup of water. Turn the heat to medium-low. Cover and let cook for about 8 to 10 minutes until the kale has completely wilted. Stir in the lemon juice.

Using a spoon, make 4 wells. Crack an egg into each well and season each egg with a bit of salt. Cover the pan and cook for another 4 minutes or until the eggs have settled to your liking (I like a runny yoke).

Remove from the heat. Add another drizzle of extra virgin olive oil if you like. Garnish with the fresh green onions, parsley and some creamy feta. Serve immediately with your favorite bread or warm pita.

Green shakshuka puts a healthy spin on the classic shakshuka recipe with shaved Brussels sprouts, zucchini and spinach. You&#x27;ll love it!

Best Green Shakshuka Recipe

olive oil

onion

garlic (finely chopped)

brussels sprouts (shaved

zucchini (grated)

tsp cumin

tsp salt

tsp pepper

baby spinach

cilantro (chopped)

avocado (for garnish)

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.

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Green Shakshuka Recipe

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The most viewed green shakshuka recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine