Green Shakshuka with Shaved Brussel Sprouts and Spinach
Try this Green Shakshuka with Shaved Brussel Sprouts and Spinach recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/2 medium onion diced
- 1/2 tsp salt
- 1 tsp cumin
- 4 large eggs
- 1/4 tsp pepper
- 1/4 cup fresh cilantro chopped
- 1 zucchini, grated
- 4 cloves of garlic finely chopped
- 2 tbsp olive oil (i always use this brand)
- 2 cups, brussels sprouts shaved or finely sliced
- 2 cups (packed) baby spinach
- 1 large avocado for garnish
- Carbohydrate 4.21060156651417 g
- Cholesterol 423 mg
- Fat 10.0370875080139 g
- Fiber 0.648492604717035 g
- Protein 13.024898305293 g
- Saturated Fat 3.11846443108977 g
- Serving Size 1 1 Serving (136g)
- Sodium 141.987431089841 mg
- Sugar 3.56210896179713 g
- Trans Fat 1.68634450801322 g
- Calories 158 calories
Preheat oven to 375 degrees.Heat olive oil in a medium saute pan on medium heat. Add the onion and cook for 5 minutes, or until the onion becomes translucent. Add the garlic and cook an additional minute.Add the shaved brussels sprouts and cook for 5-6 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute.When the vegetables have all cooked, add the spinach and stir until it wilts.Flaten the mixture and crack the eggs evenly spaced on top.Transfer the saute pan to the oven and cook for 5-8 minutes, or until the eggs are done to your liking.Garnish with ¼ sliced avocado per serving.
