Green Shakshuka
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
40 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
230 kcal
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Course
Breakfast
Green Shakshuka
Report
Green Shakshuka is a wholesome, veggie-loaded breakfast made with runny eggs, Brussels sprouts, green bell peppers, spinach, roasted tomatillo salsa and best served with crusty bread to scoop up all of the yummy goodness. It's full of flavor and a great any time of day kind of meal!
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Ingredients
Tomatillo salsa
- 1 lb. tomatillo husked and rinsed
- 1/2 onion white, cut into large chunks
- 3 cloves garlic whole
- 1 jalapeno pepper sliced lengthwise and seeded
- olive oil drizzle of
- 1/2 cup cilantro fresh, loosely packed
- 1 Tbsp. lime juice fresh
- 1/2 tsp. kosher salt plus more to taste
Shakshuka
- 1 Tbsp. olive oil
- 1/2 white onion finely diced
- 1/2 green bell pepper diced
- 1 1/2 cups Brussels sprouts shaved/thinly sliced
- 2 cups spinach baby, roughly chopped
- 3 cloves garlic minced
- 1/2 tsp. cumin
- 1/2 tsp. Coriander
- 1 Tbsp. lemon juice fresh
- 4-6 large egg
- feta cheese garnish ideas
- avocado
- red pepper chili flakes
- bread
- parsley
- cilantro
- microgreens
Instructions
- Preheat the broiler for the salsa: set the oven to broil and move the rack up about 4-6 inches from the heat source. (*Note: if you want to use store bought salsa verde to streamline this recipe and skip this step of making the salsa, you can!)
- Place the tomatillos, onion, garlic and jalapeno on a baking sheet lined with foil. Drizzle with a little olive oil.
- Broil for about 4-5 minutes or until you start to see blackened spots, flip everything and broil again for another 4-5 minutes.
- Allow to cool slightly. Add to a powerful blender with the cilantro, lime juice and salt. Blend until smooth. Taste and adjust seasonings as desired. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the Brussels sprouts, bell peppers and onions. Season with a pinch of salt and saute for ~5 minutes, stirring occasionally, until the Brussels begin to soften.
- Add the spinach and stir until wilted. Then add in the garlic and stir for about 30 seconds. Then add the spices and stir to combine.
- Add ~1 ½ cup of the tomatillo salsa and lemon juice. (Reserve remaining salsa for serving or another use). Season with salt and pepper.
- Use a large spoon to make 4-6 wells in the sauce and crack the eggs into each well.
- Cover the pan and cook for 5-6 minutes or until the eggs are cooked to your liking.
- Garnish with feta, avocado, parsley/cilantro, micro greens, hot sauce, red chili flakes, etc. Serve with toasted baguette or pita and enjoy!
Notes
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. I love this recipe fresh but if I have leftovers, my go to method is to add a bit of olive oil and water to a pan and the add the leftovers. Cover with a lid, and reheat over medium.
Nutrition Information
Show Details
Serving
1serving
Calories
230kcal
(12%)
Carbohydrates
15g
(5%)
Protein
10g
(20%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.02g
(1%)
Cholesterol
186mg
(62%)
Sodium
334mg
(14%)
Potassium
683mg
(15%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
2118IU
(42%)
Vitamin C
62mg
(69%)
Calcium
87mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 230kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 186mg | 62% |
| Sodium | 334mg | 14% |
| Potassium | 683mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 2118IU | 42% |
| Vitamin C | 62mg | 69% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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