Lots Of Greens Shakshuka Recipe

Shakshuka is a popular staple at any trendy brunch spot, and once you've tried it, you'll understand what all the moving 'n' shaking is about. This green twist on the popular Middle Eastern dish is packed with nutritious greens, hearty vegetables, and perfectly runny eggs, making it a great option for a healthy and satisfying meal. Recipe developer and wellness coach Miriam Hahn brings us this recipe, saying, "The nice thing about shakshuka is you can serve it for any meal of the day. It's not only visibly stunning but incredibly easy to make."

This green version features a variety of textures with Brussels sprouts, hearty kale, and delicate baby spinach. You can cook the eggs just how you like them — runny or firm — and from start to finish it will only take you 30 minutes. Whether you are a seasoned cook or a culinary novice, this recipe is sure to impress your taste buds and your guests!

To make this recipe, you'll need a fair amount of items from the produce aisle. Pick up some Brussels sprouts, lacinato kale, onion, garlic, scallions, and spinach. "I like using lacinato kale (AKA dino kale) for this recipe because I feel it sautés a little better than curly kale. If you would prefer to use curly kale, just be sure to cut it into thin slivers," Hahn advises. "Also, if you can find a bag of shaved Brussels sprouts you can save the step of slicing them." Finally, you'll need some oil, coriander, cumin, salt, pepper, and eggs to round out the dish.

To get the veggies ready for this wonderful dish, pull out a cutting board and slice the Brussels (unless you took the pre-shaved route) into thin pieces after removing the tough base. Then strip the kale from the stems and cut it into thin slivers. Chop the onion, garlic, and scallions next.

A cast-iron skillet will work best for this next step, but if you don't have one, any large pan will do the trick. We're going to be staggering the cooking of the veggies based on which ones need longer in the pan. Add the oil and bring the heat to medium-high. Drop in the onions and sauté for about 5 minutes. Add the garlic and Brussels sprouts and cook for 5 more minutes, stirring frequently. Add the coriander, cumin, salt, and pepper. Add the kale and cook for 3 more minutes. Then add the spinach and half of the scallions. Cook for 2 more minutes, stirring frequently. This green combination should be smelling good about now.

When the veggies are done cooking, we need to make a small cooking area for the eggs within the cooked veggies in the pan. Make five small wells in the frying pan and crack each egg into the veggie well. "You'll want to do this nice and slow to keep our eggs looking pretty as they slide into their cooking area," Hahn advises. Reduce the heat to medium-low and cook for about 10 minutes. "If you prefer your eggs more on the runny side, keep your eye on them and be ready to pull the pan off of the stove when they look right," Hahn remarks. Then just top with the remaining scallions and serve. This dish pairs well with roasted potatoes and fresh rosemary bread, though it's also plenty fulfilling on its own.