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Green Shakshuka with Shaved Brussel Sprouts and Spinach

A spin on traditional shakshuka, this healthy green shakshuka is made with shaved brussels sprouts, spinach and zucchini.

Green shakshuka with shaved brussels sprouts and spinach.

I knew when I posted my first shakshuka recipe a couple of weeks ago that there’d be another version real soon. I mean, how could I not? It’s veggies and eggs and a one pan meal. What’s there not to love?!

I also thought a green version would be fun for the holidays. A little festive. But if you make both a red and green version you’ll surely win the shakshuka holiday awards – ha! If you’re expecting a large gathering for the holidays, it’s actually not that far fetched an idea.

In fact, I was thinking of my brother when I decided to make this green version. We’re all going to his house for Christmas and as I usually end up in the kitchen, I’m already thinking up meal ideas. But my bro has a sensitivity to tomatoes so this green shakshuka is perfect. And let’s be honest, we could all use a little more green veggies in our lives during the sugary sweet holidays.

Green shakshuka with shaved brussels sprouts and spinach.

green shakshuka 3-1

Green shakshuka with shaved brussels sprouts and spinach.

I wanted to keep the cumin flavor of a traditional shakshuka (I just love that spice!), but add in brussels sprouts, spinach and zucchini. A green shakshuka triumvirate!

When you eat greens first thing in the morning you’re dosing your body up on vitamins, minerals, fiber, antioxidants and disease fighting phytochemicals. And let’s be honest, how often do we eat greens for breakfast (other than in a green smoothie)? Not very often, eh? But you’ll feel heaps better when you do. You’ll also stay full longer with the protein and nutritional goodness from the eggs. And the healthy fats from the avocado.

The great thing about a shakshuka (and why I love it so much) is it’s versatility. Similar to how you can toss virtually anything from your fridge into a smoothie, the same can be said for a shakshuka. Whatever veggies you’ve got lying around – throw them in! Swiss chard, kale, green bell peppers, artichoke….it all works.

And did I mention there’s only one pan to clean?


Green shakshuka with shaved brussels sprouts and spinach.

Green shakshuka with shaved brussels sprouts and spinach.

Green shakshuka with shaved brussels sprouts and spinach.

Green shakshuka with shaved brussels sprouts and spinach.

If you make this, I’d love to see! Tag your photo with #downshiftology on Instagram.   

And if you found this recipe from a Whole30 link, make sure to read my post 15 Whole30 Recipes for Breakfast, Lunch and Dinner.

4 from 1 vote

Green Shakshuka with Shaved Brussel Sprouts and Spinach

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4
Author: Lisa Bryan
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A spin on traditional shakshuka, this healthy green shakshuka is made with shaved brussels sprouts, spinach and zucchini.


  • 2 tbsp olive oil
  • 1/2 medium onion, diced
  • 4 cloves of garlic, finely chopped
  • 2 cups brussels sprouts, shaved or finely sliced
  • 1 zucchini, grated
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup fresh cilantro, chopped
  • 2 cups packed baby spinach
  • 4 large eggs
  • 1 large avocado, for garnish


  • Preheat oven to 375 degrees.
  • Heat olive oil in a medium saute pan on medium heat. Add the onion and cook for 5 minutes, or until the onion becomes translucent. Add the garlic and cook an additional minute.
  • Add the shaved brussels sprouts and cook for 5-6 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute.
  • When the vegetables have all cooked, add the spinach and stir until it wilts.
  • Flaten the mixture and crack the eggs evenly spaced on top.
  • Transfer the saute pan to the oven and cook for 5-8 minutes, or until the eggs are done to your liking.
  • Garnish with 1/4 sliced avocado per serving.


Calories: 248kcal, Carbohydrates: 13g, Protein: 9g, Fat: 19g, Saturated Fat: 3g, Cholesterol: 163mg, Sodium: 385mg, Potassium: 728mg, Fiber: 6g, Sugar: 3g, Vitamin A: 2215IU, Vitamin C: 57.7mg, Calcium: 85mg, Iron: 2.6mg
Course: Breakfast
Cuisine: Mediterranean
Keyword: green shakshuka, shakshuka, whole30 breakfast
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

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12 comments on “Green Shakshuka with Shaved Brussel Sprouts and Spinach”

  1. Thank you for this green version, Lisa. For me, tomato sauce, or anything tomato, is a gut irritant and has almost immediate and unpleasant consequences.

    As I also have IBS, I need to stay away from onion and garlic, but will substitute a little asofoteida (sp?) in this instead.

    Please keep the veggie-heavy recipes coming! Like many others out there with IBS, I can’t eat big salads and raw veggies, but seem to do fine with small portions of cooked meals.

    • Hi Kathleen – I’m glad this green version worked out for you! I will definitely try and keep veggie-heavy recipes going :) Thanks again for following along to my channel!

  2. Absolutely delicious! Will be making again. It’s great for meal-prep/ make-ahead breakfasts.

  3. Really interested into trying this recipe! I was wondering if you could share up the nutritional info for it?
    Thank you :)

  4. Sounds awesome but how exactly is it shakshuka? Just putting vegetables in a skillet and nestling eggs into it to look as close as possible to the typical cooking blog picture of shakshuka doesn’t really make it shakshuka.

    • Shakshuka translated simply means “a mixture.” Depending on the part of the world you’re visiting, that can actually come to mean a lot of things. In Tunisia, a shakshuka commonly has artichoke hearts and potatoes. I’ve linked my recipe for a traditional tomato-based shakshuka above (after having lived in the Middle East and North Africa), but the lovely thing about cooking is modifying, adapting and adding your own unique flair. :)

  5. This was great! We had a good amount of leftover southern style collard greens (collards, onions, garlic, bacon) so in the morning, I added the grated zucchini, cumin, cilantro and eggs. It was great! And really, such an improvement over the standard southern collards, that I might repeat the recipe next time without the eggs for dinner if the CSA sticks us will those particular greens again. Thanks!

  6. This is the most gorgeous display of greens and eggs – and obviously the fact that it’s delicious, is the best part :) So sweet that you especially accommodated this dish for your brother as well.