PREP TIME: 10 minutes
TOTAL TIME: 40 minutes
Serves: 4
A spin on traditional shakshuka, this healthy green shakshuka is made with shaved brussels sprouts, spinach and zucchini.
INGREDIENTS
- 2 tbsp olive oil (I always use this brand)
- ½ medium onion, diced
- 4 cloves of garlic, finely chopped
- 2 cups, brussels sprouts, shaved or finely sliced
- 1 zucchini, grated
- 1 tsp cumin
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup fresh cilantro, chopped
- 2 cups (packed) baby spinach
- 4 large eggs
- 1 large avocado, for garnish
DIRECTIONS
- Preheat oven to 375 degrees.
- Heat olive oil in a medium saute pan on medium heat. Add the onion and cook for 5 minutes, or until the onion becomes translucent. Add the garlic and cook an additional minute.
- Add the shaved brussels sprouts and cook for 5-6 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute.
- When the vegetables have all cooked, add the spinach and stir until it wilts.
- Flaten the mixture and crack the eggs evenly spaced on top.
- Transfer the saute pan to the oven and cook for 5-8 minutes, or until the eggs are done to your liking.
- Garnish with ¼ sliced avocado per serving.