Green Shakshuka (Edit recipe)

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Shakshuka is a classic dish that's known for poaching eggs in a rich tomato sauce. This Green Shakshuka turns the classic on its head with nutrient-dense combination of green vegetables – brussels sprouts, zucchini, green bell pepper and fire roasted green tomatoes. I was inspired by canned green tomatoes I saw at the grocery store. This dish is a Whole30-compatible breakfast, brunch or dinner that is rich and filling, not to mention full of vitamins, fiber and healthy fats to keep you energized.

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Original recipe

PREP TIME

20 minutes

COOK TIME

30 minutes to 35 minutes

INGREDIENTS

12

Serves: 4-6

Ingredients

1 whole White Onion, small, diced
1 whole Green Bell Peppers, diced
3 clove Garlic, minced
1 pint Shiitake Mushrooms, sliced
12 oz Brussels Sprouts, shredded
2 whole Zucchini, small, shredded
1 Tbsp Cumin, Ground
1 tsp Kosher Salt
0.5 tsp Black Pepper
2 Tbsp Extra Virgin Olive Oil
4 whole Eggs
2 Tbsp Parsley, Flat Leaf, chopped (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 degrees F. Prepare vegetables as noted in ingredient list.
Heat a 3.5-quart pan or large skillet over medium-high heat. Add 2 tablespoons olive oil. Once heated, add in diced white onion and green bell pepper. Cook for 5 minutes, until onion is translucent. Add in minced garlic and stir to combine.
Reduce heat to medium and add in chopped mushrooms, cumin, salt and pepper. Cook for another 2 to 3 minutes, then add in shredded brussels sprouts and grated zucchini.
Stir everything together and cook for an additional 7 to 10 minutes. Add in 2 cans of fire roasted green tomatoes and bring to a simmer.
Once simmering remove from heat and use the back of a wooden spoon to even out the vegetable mixture. Use the bottom of a glass or metal measuring cup to create 4 wells. Crack an egg into each well and place on the middle rack of preheated oven.
Bake for 13 to 15 minutes, or until the egg whites are fully set and the yolks are still runny. Garnish with fresh chopped parsley (optional) and serve.

Notes

Add 2 additional eggs before baking the shakshuka to serve 6 or allow each serving more than 1 egg.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	138
Fat:	7 g
Carbohydrates:	17 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	308 mg
Fiber:	4 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated for total recipe.