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.
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.
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?
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.
- 2 tbsp olive oil (I always use this brand)
- ½ medium onion, diced
- 4 cloves of garlic, finely chopped
- 2 cups, brussels sprouts, shaved or finely sliced
- 1 zucchini, grated
- 1 tsp cumin
- ½ tsp salt
- ¼ tsp pepper
- ¼ 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 ¼ sliced avocado per serving.
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