Description
This vibrant Green Shakshuka recipe transforms the traditional tomato-based dish into a verdant, nutrient-packed meal featuring brussels sprouts, kale, spinach, and aromatic spices. Perfect for a wholesome breakfast or brunch, it’s cooked entirely on the stovetop and topped with perfectly poached eggs, fresh herbs, and crumbled feta for a delightful balance of flavors and textures.
Ingredients
Vegetables & Greens
- 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
Spices & Flavorings
- 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
Other Ingredients
- ¼ cup extra virgin olive oil, plus more for drizzling
- 4 large eggs
- Crumbled feta for garnish
- ½ cup water
Instructions
- Cook Brussels Sprouts: Heat the extra virgin olive oil in a 10-inch pan or skillet over medium-high heat until shimmering but not smoking. Add the thinly sliced brussels sprouts and season with a dash of kosher salt. Cook for 5 to 6 minutes, tossing occasionally until they soften and develop a slight char.
- Sauté Onions and Garlic: Reduce the heat to medium. Add the finely chopped red onion and minced garlic to the pan. Cook, stirring regularly for 3 to 4 minutes until the onions soften and the garlic is fragrant, taking care not to burn the garlic by adjusting the heat as needed.
- Add Greens: Toss in the chopped kale in stages if necessary, stirring for about 5 minutes until it starts to wilt. Add the baby spinach and combine everything thoroughly. Season with a pinch of kosher salt.
- Simmer with Spices: Sprinkle in the Aleppo pepper (or crushed red pepper flakes), coriander, and cumin. Stir to distribute the spices, then add ½ cup of water. Reduce the heat to medium-low, cover the pan, and let cook for 8 to 10 minutes until the kale is fully wilted. Stir in the juice of half a lemon.
- Poach the Eggs: Use a spoon to create 4 wells in the vegetable mixture. Crack one egg into each well and season each egg lightly with salt. Cover the pan and cook for about 4 minutes, or until the eggs reach your preferred doneness (a runny yolk is recommended).
- Garnish and Serve: Remove from heat and drizzle with extra virgin olive oil if desired. Garnish with the chopped green onion, fresh parsley, and crumbled feta. Serve immediately with warm bread or pita.
Notes
- Adjust spices according to taste to control heat levels.
- Ensure garlic does not burn during sauté to prevent bitterness.
- For firmer egg whites, cook eggs a bit longer after adding them.
- Serve with crusty bread or warm pita to soak up the flavorful greens and yolk.
- Leftovers can be reheated gently on stovetop; eggs may become firmer upon reheating.
