Green Shakshuka
This vibrant Green Shakshuka is a fresh twist on the classic tomato-based dish. Made with canned green tomatoes, shredded zucchini and Brussels sprouts, it’s a cozy, nutrient-packed breakfast (or breakfast-for-dinner) that celebrates all things green.
Servings: 4
Ingredients
- 1 small white onion diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 pint shiitake mushrooms sliced
- 12 ounces brussels sprouts shredded
- 2 small zucchini grated
- 1 tablespoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 14.5-ounce cans fire roasted green tomatoes
- 2 tablespoons olive oil
- 4 eggs*
- Fresh parsley for garnish optional
Instructions
- Preheat oven to 375 degrees F. Prepare vegetables as noted in ingredient list.
- Heat a 3.5-quart pan or large skillet over medium-high heat. Add 2 tablespoons olive oil. Once heated, add in diced white onion and green bell pepper. Cook for 5 minutes, until onion is translucent. Add in minced garlic and stir to combine.
- Reduce heat to medium and add in chopped mushrooms, cumin, salt and pepper. Cook for another 2 to 3 minutes, then add in shredded brussels sprouts and grated zucchini.
- Stir everything together and cook for an additional 7 to 10 minutes. Add in 2 cans of fire roasted green tomatoes and bring to a simmer.
- Once simmering remove from heat and use the back of a wooden spoon to even out the vegetable mixture. Use the bottom of a glass or metal measuring cup to create 4 wells. Crack an egg into each well and place on the middle rack of preheated oven.
- Bake for 13 to 15 minutes, or until the egg whites are fully set and the yolks are still runny. Garnish with fresh chopped parsley (optional) and serve.
Notes
* Add 2 additional eggs before baking the shakshuka to serve 6 or allow each serving more than 1 egg.