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.
Ingredients
1 pound Brussels sprouts
½ bunch lacinato kale
½ onion
2 cloves garlic
4 scallions, divided
2 cups baby spinach
1 tablespoon oil
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon salt
¼ teaspoon pepper
5 eggs
Directions
Cut the Brussels sprouts into thin slices. Strip the kale from the stems and cut it into slivers. Dice the onion, garlic, and scallions.
Add the oil to a large frying pan 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.
Make 5 small wells in the frying pan and crack each egg into a well. Reduce heat to medium-low and cook for about 10 minutes or until the eggs are done to your liking. Top with the remaining scallions and serve.
