Name: Green Shakshuka with Brussels Sprouts, Kale, and Spinach Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 8 ounces brussels sprouts, trimmed and thinly sliced; ½ large red onion, finely chopped; 1 large bunch kale (8 ounces), thick veins and stems removed, chopped; 2 cups baby spinach (about 2.5 ounces); 1 green onion, trimmed and chopped, both white and green parts; Handful fresh parsley for garnish; 3 garlic cloves, minced; 1 tsp Aleppo pepper or ½ tsp crushed red pepper flakes; 1 tsp coriander; ¾ tsp cumin; Juice of ½ lemon; Kosher salt to taste; ¼ cup extra virgin olive oil, plus more for drizzling; 4 large eggs; Crumbled feta for garnish; ½ cup water

Jump to Recipe·4 from 7 reviews

If you’re searching for a vibrant, nourishing meal that bursts with flavor and color, this Green Shakshuka with Brussels Sprouts, Kale, and Spinach Recipe is an absolute must-try. Imagine tender Brussels sprouts mingling perfectly with garlicky greens, all swirled in a warmly spiced sauce and crowned with silky eggs cooked just right. It’s a refreshing twist on traditional shakshuka that feels both wholesome and indulgent—perfect for breakfast, brunch, or any cozy dinner gathering.

Ingredients You’ll Need

The image shows a wooden cutting board placed on a white marbled surface. On the cutting board, there are three bright green Brussels sprouts that are halved, revealing their tightly packed, pale green inner layers. Next to these halved sprouts, there is a small pile of finely sliced Brussels sprout leaves, showing light green and white textures. The wooden cutting board has a smooth surface with visible grain patterns, and the scattered vegetable pieces add a casual, fresh kitchen feel. Photo taken with an iphone --ar 4:5 --v 7

These ingredients come together in a delightful harmony, combining bold flavors and varied textures to make this dish unforgettable. From the earthy Brussels sprouts to the punchy spices, each component plays a crucial role in balancing the dish’s heartiness and freshness.

¼ cup extra virgin olive oil: The rich base that brings all the ingredients together with a luscious mouthfeel.
8 ounces Brussels sprouts (trimmed and thinly sliced): Adds a delightful crunch and a subtle bitterness that deepens as they caramelize.
Kosher salt: Essential for seasoning and enhancing the natural flavors of the vegetables.
½ large red onion (finely chopped): Provides a sweet and savory backbone to the dish.
3 garlic cloves (minced): Offers a fragrant warmth that infuses every bite.
1 large bunch kale (8 ounces, thick veins and stems removed, chopped): Brings a hearty texture and earthy boost of green goodness.
2 cups baby spinach (about 2.5 ounces): Adds a soft, slightly sweet flavor and vibrant color.
1 tsp Aleppo pepper (or ½ tsp crushed red pepper flakes): Lends a gentle heat with a hint of fruitiness.
1 tsp coriander: Introduces a citrusy, slightly nutty note that brightens the spices.
¾ tsp cumin: Grounds the dish with warm, smoky undertones.
Juice of ½ lemon: Provides fresh acidity to cut through the richness.
4 large eggs: The crowning glory that poaches gently in the verdant sauce, adding creaminess.
1 green onion (trimmed and chopped, both white and green parts): Adds a crisp, mild onion flavor and a fresh pop of color.
Handful fresh parsley for garnish: Brightens the dish with herbal notes and beautiful green flecks.
Crumbled feta for garnish: Adds salty creaminess that pairs wonderfully with the eggs and greens.

How to Make Green Shakshuka with Brussels Sprouts, Kale, and Spinach Recipe

Step 1: Sauté the Brussels Sprouts

Start by heating the extra virgin olive oil in a 10-inch skillet over medium-high heat until it shimmers but doesn’t smoke. Toss in those thinly sliced Brussels sprouts sprinkled with kosher salt. Cooking them for about 5 to 6 minutes brings out their natural sweetness and a little char that gives the dish delightful depth. This step lays the foundation for the rich flavors to come, blending savory and slightly caramelized notes.

Step 2: Cook the Onions and Garlic

Once the Brussels sprouts have softened and browned, lower the heat to medium and stir in the finely chopped red onion and minced garlic. Keep tossing for 3 to 4 minutes, allowing the onions to soften and the garlic to release its intoxicating aroma—just be careful not to let the garlic burn. This step adds a sweetness and warmth that’s indispensable for the dish’s layered flavor.

Step 3: Wilt the Greens

Now it’s time for the kale to shine. Add it to the pan in batches if necessary, tossing it gently for about 5 minutes until it softens slightly. Then add the baby spinach and toss everything together. Sprinkle a pinch of salt to help the greens release their moisture and meld with the other ingredients. This vibrant blend of leafy greens adds texture and a lush green color that makes this shakshuka truly stand out.

Step 4: Spice Things Up and Simmer

Sprinkle in the Aleppo pepper, coriander, and cumin, giving everything a good toss so the spices coat the vegetables evenly. Pour in ½ cup of water, reduce the heat to medium-low, and cover the skillet. Let the mixture simmer for 8 to 10 minutes, allowing the kale to fully wilt and the flavors to deepen. A final stir-in of fresh lemon juice brightens the whole skillet with needed acidity, balancing all those earthy and spicy notes beautifully.

Step 5: Add the Eggs

With the greens perfectly tender and flavorful, use the back of a spoon to create four little wells in the skillet. Crack one egg into each well, seasoning each with a pinch of salt. Cover the pan again and cook for about 4 minutes, or until the eggs reach your preferred doneness. I love mine with runny yolks that mix into the greens as you break them open—pure comfort in every bite.

Step 6: Garnish and Serve

Take the skillet off the heat and drizzle a little extra virgin olive oil over the top if you like, which adds a silky finish. Sprinkle the fresh green onions, parsley, and crumbled feta over everything. These garnishes not only contribute bursts of color but also varying textures that make each forkful interesting and satisfying. Serve your masterpiece immediately with warm pita or crusty bread to scoop up all those glorious flavors.

How to Serve Green Shakshuka with Brussels Sprouts, Kale, and Spinach Recipe

A black cast iron pan holds four cooked eggs, each with bright yellow yolks sprinkled with red spices. The eggs rest on a layer of dark green cooked leafy vegetables and bits of browned mushrooms. On top of the eggs, there are small white crumbles of cheese and fresh chopped green onions and parsley scattered across, giving a fresh green color contrast. The pan sits on a white marbled surface with a soft background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like parsley and scallions are a refreshing contrast to the warm, spiced greens and eggs. Crumbled feta adds a tangy creaminess that complements the veggies beautifully. Don’t be shy about drizzling extra olive oil on top—it boosts richness and offers a wonderful sheen to the dish.

Side Dishes

This dish loves company! Serve it alongside crusty bread, warm pita, or even fluffy couscous for soaking up every flavorful bit. A simple cucumber and tomato salad or some tangy labneh on the side can bring a cooling counterpoint, especially if you like your meal fresh and light.

Creative Ways to Present

For a stunning brunch or dinner, plate each serving in individual shallow bowls, letting those gorgeous green vegetables and bright eggs pop visually. Adding a scattering of toasted pine nuts or a drizzle of harissa-infused yogurt can elevate this humble shakshuka even further, impressing guests with ease and flavor.

Make Ahead and Storage

Storing Leftovers

Any leftovers from your Green Shakshuka with Brussels Sprouts, Kale, and Spinach Recipe keep really well in an airtight container in the fridge for up to 3 days. The flavors meld beautifully overnight, though the eggs might firm up, so consider storing the eggs separately if you want to maintain the freshest texture for next time.

Freezing

This shakshuka freezes best without the eggs. Pack the cooked greens and Brussels sprouts mixture into a freezer-safe container, and it will keep well for up to 2 months. When ready to enjoy, thaw it overnight in the fridge and add fresh eggs when reheating for that perfect poached finish.

Reheating

To reheat, gently warm the greens over medium heat, adding a tiny splash of water or olive oil to revive the sauce if it looks dry. Crack fresh eggs on top and cover the pan to poach them gently, mimicking the original cooking method and ensuring your untouched leftovers taste just as good as fresh.

FAQs

Can I use other greens besides kale and spinach?

Absolutely! Swiss chard, collard greens, or even mustard greens can be great substitutes. Each brings its own unique texture and flavor, so feel free to experiment to suit your taste or what’s available.

What if I don’t have Aleppo pepper?

Aleppo pepper has a mild heat and fruity undertone, but crushed red pepper flakes are a perfect alternative. Just adjust the quantity to your heat preference, and you’ll still get a lovely spicy kick.

Is this recipe suitable for meal prep?

Definitely! This Green Shakshuka with Brussels Sprouts, Kale, and Spinach Recipe is fantastic to make ahead. Prep the vegetable mixture in advance, then cook the eggs fresh right before serving for the best texture and taste.

Can I make this vegan?

Yes! Simply omit the eggs and feta. You might add tofu or a plant-based cheese alternative to keep the protein content up. The veggie part of the shakshuka is delicious and hearty on its own.

How spicy is this shakshuka?

The heat level is mild and warmly spiced, thanks to the Aleppo pepper or red pepper flakes. You can always adjust the spice to your liking—add more for a bolder kick or leave it out entirely for a gentle flavor.

Final Thoughts

This Green Shakshuka with Brussels Sprouts, Kale, and Spinach Recipe is one of those dishes that feels both comforting and exciting every time you make it. Its vibrant greens, perfectly cooked eggs, and welcoming spices make it a versatile meal that you can enjoy any time of the day. I truly can’t recommend it enough—grab your skillet, gather your ingredients, and dive into this deliciously green, fresh take on shakshuka. You’re going to love it!