Heat a medium skillet and add olive oil to it. Sauté the Brussels sprouts in the skillet until they reach a golden brown color (roughly 8 to 10 minutes)
Now, 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.
Add chopped tomatillos to the skillet to deglaze it, and allow to cook through for about 2-3 minutes. Add 1 teaspoon of salt at this stage and give it a good mix
Add baby spinach to the skillet and stir well to combine with other ingredients. Cook down for about 2-3 minutes until the spinach wilts. Add the rest of the salt, cumin, coriander and red pepper flakes along with 1-2 tablespoons of water at this stage to create steam and mix well.
Create six small indents in the base with the back of a spoon. Crack an egg into each indent, taking care not to break the yolk. Cook the eggs on low-medium heat for about 8-10 minutes to set the whites. Shakshuka is typically served with runny yolks, but you can cook the eggs to your liking if you prefer them a different way. Note: If you want to cook the shakshuka faster, cover the skillet with a lid to create steam.
Garnish with some sliced avocados, crumbled feta cheese, and a few sprigs of fresh parsley or cilantro. Serve hot with flatbread of choice!
You can use a wide variety of other greens in this dish - kale, collard greens, zucchini, finely chopped broccoli - all fair game!
I suggest not using cast iron skillets for shakshuka (though it looks very Instagram worthy!) - cast iron (especially the ones that are not enameled) can be impacted by the acid from the tomatillos (or tomatoes in the case of regular shakshuka). Stainless skillets work best, I've found (though you can use enameled cast iron!)
To mix up the spices, you can also add Aleppo pepper (which is quite spicy!) or other warm spices of your choice. To lighten it up a bit, you can serve this with some fresh yogurt or a raita!