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cast iron skillet with eggs, green sauce, avocado, and biscuits
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Green Shakshuka

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!
Course Breakfast
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 230kcal

Ingredients

Tomatillo salsa

  • 1 lb. tomatillos, husked and rinsed
  • 1/2 white onion, cut into large chunks
  • 3 cloves garlic, whole
  • 1 jalapeno, sliced lengthwise and seeded
  • drizzle of olive oil
  • 1/2 cup cilantro, fresh, loosely packed
  • 1 Tbsp. fresh lime juice
  • 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 shaved/thinly sliced Brussels sprouts
  • 2 cups baby spinach, roughly chopped
  • 3 cloves garlic, minced
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • 1 Tbsp. lemon juice, fresh
  • 4-6 large eggs
  • garnish ideas: feta cheese, avocado slices, red pepper chili flakes, crusty bread, parlsey/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.
    1 lb. tomatillos, husked and rinsed, 1/2 white onion, cut into large chunks, 3 cloves garlic, whole, 1 jalapeno, sliced lengthwise and seeded, drizzle of 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.
    1/2 cup cilantro, fresh, loosely packed, 1 Tbsp. fresh lime juice, 1/2 tsp. kosher salt, plus more to taste
  • 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.
    1 Tbsp. olive oil, 1/2 green bell pepper, diced, 1 1/2 cups shaved/thinly sliced Brussels sprouts, 1/2 white onion, finely diced
  • 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.
    2 cups baby spinach, roughly chopped, 3 cloves garlic, minced, 1/2 tsp. cumin, 1/2 tsp. coriander
  • Add ~1 ½ cup of the tomatillo salsa and lemon juice. (Reserve remaining salsa for serving or another use). Season with salt and pepper.
    1 Tbsp. lemon juice, fresh
  • Use a large spoon to make 4-6 wells in the sauce and crack the eggs into each well.
    4-6 large eggs
  • 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!
    garnish ideas: feta cheese, avocado slices, red pepper chili flakes, crusty bread, parlsey/cilantro, microgreens

Video

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

Serving: 1serving | Calories: 230kcal | Carbohydrates: 15g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 334mg | Potassium: 683mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2118IU | Vitamin C: 62mg | Calcium: 87mg | Iron: 3mg