The greens are gently cooked in a flavorful sauce made with herbs, garlic, and spices, creating a bed for perfectly poached eggs. It's a harmonious blend of flavors and textures, making it a satisfying and nutritious meal. Green Shakshuka is not only a feast for the taste buds but also a visual delight with its vibrant green hues. It's a versatile dish that can be enjoyed for breakfast, brunch, or a light dinner.
- 1 skillet pan
- 1 Pan to blanch the brussels sprouts
- ½ onion
- 1 clove garlic
- 2 tbsp olive oil
- 2 cups sliced mushrooms
- 7 oz brussels sprouts
- 1 zucchini
- 1 pinch smoked paprika
- salt and pepper
- 1 cup baby spinash
- 1 avocado
- First step should always be to blanch the brussels sprouts (unless you are using frozen ones). This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness.
- Peel onion and garlic then slice them quite finely.
- Heat olive oil in a skillet pan on medium heat. Add the onion and cook for 3 minutes (onion should be translucent). Add the garlic and cook an additional minute.
- Shave or slice very finely the brussel sprouts. Add them to the pan and cook for 5 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini then the paprika and salt and pepper. Stir for another 5 minutes.
- Add the baby spinach and stir for another 2 minutes, then turn the heat to low.
- Flatten the mixture with a spatula and create 4 small wells, then crack the eggs into each well.
- Add a lid and cook until the eggs are done to your liking.
- Sprinkle the fresh parsley on top and garnish with sliced avocado.
Do not hesitate to replace any green by your favorites: kale, asparagus, leek... or butternut squash...