Green Shakshuka

Super easy recipe

Ready in 45 minutes and perfect for a power breakfast!


– Olive oil – Shallots – Brussels sprouts – Baby spinach – Tomatillos – Feta cheese – Eggs

Step 1

Heat a medium skillet and add olive oil to it. Sauté the Brussels sprouts in the skillet until they reach a golden brown color.

Step 2

Add finely diced shallots and minced garlic and give it a good mix, taking care not to burn them. Sauté for about 2-3 minutes until aromatic.

Step 3

Add chopped tomatillos to the skillet to deglaze it, and allow to cook through for about 2-3 minutes. Add salt at this stage and give it a good mix.

Step 4

Add baby spinach to the skillet and stir well to combine. Cook down for about 2-3 minutes until the spinach wilts.

Step 5

Add the rest of the salt, cumin, coriander and red pepper flakes along with 2 tablespoons of water and mix well.

Step 6

Create six small indents in the base with the back of a spoon. Crack an egg into each indent. Cook the eggs on low-medium heat for about 8-10 minutes.

Step 7

Garnish with some sliced avocados, crumbled feta cheese, and a few sprigs of fresh parsley or cilantro.

Serve hot with flatbread of choice!