Author Notes: When you’ve got greens in your fridge, throw them in a shakshuka! This highly versatile dish can be made with almost any vegetable that you have on hand. I use brussels sprouts, zucchini and spinach – but feel free to get creative! —Lisa Bryan
Serves: 4
Ingredients
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2
tablespoons olive oil
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1/2
medium onion, diced
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4
cloves garlic, finely chopped
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2
cups brussels sprouts, shaved or finely sliced
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1
zucchini, grated
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1
teaspoon cumin
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1/2
teaspoon sea salt
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1/4
teaspoon pepper
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1/4
cup fresh cilantro, chopped
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2
cups baby spinach
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4
large eggs
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1
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 cilantro and spinach and stir until the spinach wilts.
- Flatten 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.
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Photo by Lisa Bryan
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Photo by Lisa Bryan
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Photo by Lisa Bryan