20+ Whole30 Breakfast Recipes
One of my favorite Whole30 breakfast recipes is green shakshuka! It puts a green spin on the classic shakshuka recipe with shaved Brussels sprouts, zucchini and spinach.
Servings: 5 servings
- 2 tbsp olive oil
- 1/2 medium onion diced
- 4 garlic cloves finely chopped
- 9 ounces brussels sprouts shaved or finely sliced
- 1 zucchini grated
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups packed baby spinach
- 5 large eggs
- 1/4 cup fresh cilantro chopped
- 1 large 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.
Calories: 218kcal | Carbohydrates: 12g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 325mg | Potassium: 656mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1939IU | Vitamin C: 60mg | Calcium: 80mg | Iron: 2mg