Green Shakshuka

Things that are as fun to say as they are to eat should have their own category. Just try saying “shakshuka” without giving it a little pizazz!

1 lb brussel sprouts, thinly sliced or shaven
1/2 an onion, diced
1 tbsp olive oil
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
1 jalapeno, sliced
3 cups spinach
1/2 tsp cumin
1 cup salsa verde
5 eggs

thinly sliced red onion
1/2 avocado
cotija (optional – I didn’t use this because I wanted to keep it dairy free)

Heat a large cast iron skillet over medium heat and add your olive oil. Add your onions and sauté until softened, 3-5 minutes. Add your garlic and sauté for a few more minutes until it is nicely fragrant. Add your shaved brussel sprouts and jalapeño and cook until softened (about 5 minutes) and season with salt, pepper, and cumin. Turn your heat to medium low and add your spinach. Cook until wilted. Stir in your salsa verde. Make 5 wells in your mixture and crack an egg into each well. Cover and cook for 7 minutes until eggs are nicely set but still soft. Remove from heat and garnish with cilantro, red onion, and avocado.

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