Author Notes
When you've got greens in your fridge, throw them in a shakshuka! This highly versatile dish can be made with almost any vegetable that you have on hand. I use brussels sprouts, zucchini and spinach - but feel free to get creative! —Lisa Bryan
Ingredients
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2 tablespoons
olive oil
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1/2
medium onion, diced
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4
cloves garlic, finely chopped
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2 cups
brussels sprouts, shaved or finely sliced
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1
zucchini, grated
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1 teaspoon
cumin
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1/2 teaspoon
sea salt
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1/4 teaspoon
pepper
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1/4 cup
fresh cilantro, chopped
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2 cups
baby spinach
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4
large eggs
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1
avocado (for garnish)
Directions
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Preheat oven to 375 degrees.
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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.
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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.
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When the vegetables have all cooked, add the cilantro and spinach and stir until the spinach wilts.
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Flatten the mixture and crack the eggs evenly spaced on top.
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Transfer the saute pan to the oven and cook for 5-8 minutes, or until the eggs are done to your liking.
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Garnish with ¼ sliced avocado per serving.
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