Description
One of my favorite Whole30 breakfast recipes is green shakshuka! It puts a green spin on the classic shakshuka recipe with shaved Brussels sprouts, zucchini and spinach.
Ingredients
Scale
- 2 tbsp olive oil
- ½ medium onion (diced)
- 4 garlic cloves (finely chopped)
- 9 ounces brussels sprouts (shaved or finely sliced)
- 1 zucchini (grated)
- 1 tsp cumin
- ½ tsp salt
- ¼ tsp pepper
- 2 cups packed baby spinach
- 5 large eggs
- ¼ cup fresh cilantro (chopped)
- 1 large avocado (for garnish)
Instructions
- Heat olive oil in a saute pan on medium heat. Add the onion and cook for 2-3 minutes, or until the onion becomes translucent. Add the garlic and cook an additional minute.
- Add the shaved brussels sprouts and cook for 4-5 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute.
- Add the baby spinach and stir until it just starts to wilt, then turn the heat to low.
- Flatten the mixture with a spatula and create 5 small wells, then crack the eggs into each well.
- Cook until the eggs are done to your liking. You can also add a lid to steam and cook the eggs faster.
- Sprinkle the fresh cilantro on top and garnish with sliced avocado.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 218 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 186 mg
Keywords: Whole30 Breakfast, Shakshuka, Healthy Breakfast