This spinach shakshuka is a modern twist on classic shakshuka - base of hearty greens with perfectly poached eggs. It's ready in 45 minutes and perfect for a power breakfast!
01
Sauté Brussels sprouts in olive oil in a large skillet. Add shallots and garlic cloves
02
Add the tomatillos and let the juices deglaze the skillet. Add the spinach to let them wilt.
03
Add seasonings. Give it a good stir and let the aromas settle in.
04
Add a little water to create steam. After making a few wells in the base, crack eggs into the holes.
05
Cook and wait for the whites to settle. Your green shakshuka is done!
- Add some crumbled feta cheese or goat cheese along with some cilantro or parsley to amplify the herby flavors. - You can make the base ahead of time and freeze that for up to a month.