This green shakshuka is a hearty one-skillet breakfast made with finely sliced Brussels sprouts, smoked sausage, warm spices, eggs, feta, and spoonfuls of vibrant pesto. The Brussels sprouts become tender while retaining a little texture, creating a savory base for softly cooked eggs with runny yolks. Serve it for breakfast or brunch with toasted gluten-free sourdough, avocado, microgreens, or a simple green salad.
What is green shakshuka?
Traditional shakshuka is a dish of eggs cooked in a richly spiced tomato and pepper sauce. Green shakshuka is a looser, modern variation that replaces the tomato base with green vegetables, leafy greens, herbs, or a combination of all three.
While many versions are made primarily with spinach or Swiss chard, this one uses finely sliced Brussels sprouts. They create a substantial base with more texture than leafy greens alone, while smoked sausage makes the dish especially savory and satisfying.
Pesto brings in the fresh green element. I use different kinds depending on what I have available, but a classic basil pesto works well. For extra nutritional value, I like to use my broccoli microgreen pesto. Almost any flavorful green sauce will work for this recipe. Check out this selection: 10 Green Sauce Recipes for Healthy and Tasty Meals.
If using store-bought pesto, check the ingredient list carefully. I prefer one made with extra virgin olive oil rather than sunflower or canola oil.
Choosing the right skillet
A well-seasoned cast-iron skillet is my first choice, but stainless steel or a ceramic-coated skillet will also work.
A 10-inch (25-centimeter) skillet comfortably holds four or five eggs. Four eggs make a generous breakfast for two, although the dish can serve more as part of a larger brunch with bread, avocado, salad, and other accompaniments.
How to make green shakshuka
Start by softening the onion in extra virgin olive oil, then add the sliced smoked sausage and spices. Stir in the finely sliced Brussels sprouts and cook briefly, just until they begin to soften while retaining some texture.
Make four wells in the mixture, crack in the eggs, and cover the skillet until the whites are set and the yolks are cooked to your liking. Finish with crumbled feta, spoonfuls of pesto, and any fresh toppings you enjoy.
How to serve green shakshuka
Serve the shakshuka directly from the skillet while the eggs are still warm and the yolks are soft. It pairs especially well with toasted sourdough bread, avocado, microgreens, a crisp green salad, or an extra spoonful of pesto.
For a vegetarian version, omit the sausage. If you want to preserve some of its smoky depth, add smoked paprika — but note that paprika is a nightshade.
More healthy breakfast and brunch recipes
This green shakshuka recipe is part of The Ultimate Lectin-Free Breakfast Guide, Recipe Round-Up; check it out for more tasty, satisfying lectin-free breakfast ideas.
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Green Shakshuka with Brussels Sprouts and Smoked Sausage
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast, Dinner, Lunch
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free
Description
This green shakshuka is a hearty one-skillet breakfast made with finely sliced Brussels sprouts, smoked sausage, warm spices, eggs, feta, and spoonfuls of vibrant pesto. The Brussels sprouts become tender while retaining a little texture, creating a savory base for softly cooked eggs with runny yolks. Serve it for breakfast or brunch with toasted gluten-free sourdough, avocado, microgreens, or a simple green salad.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small to medium onion, finely chopped
- 1 good quality smoked sausage, sliced into about 10 rounds (approximately 25 grams)
- 2 heaping cups finely sliced Brussels sprouts
- 1/4 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon Hungarian paprika
- Salt and freshly ground black pepper, to taste
- 4 eggs
- A small handful of crumbled feta or another goat’s or sheep’s milk cheese
- 2 tablespoons of your favorite pesto
- Sriracha or Tabasco, for serving
- Optional: sliced green onion, cilantro, avocado, sprouts, or microgreens
Instructions
- Heat the extra virgin olive oil in a 10-inch (25-centimeter) skillet over medium heat. Add the onion and cook until softened and translucent.
- Add the sliced sausage and cook for about one minute. Stir in the coriander, cumin, and paprika.
- Add the sliced Brussels sprouts and stir until well combined. Reduce the heat to low and cook for 3 to 4 minutes. If the skillet becomes dry or the spices begin to stick, add one tablespoon of water.
- Make four wells in the Brussels sprout mixture and crack one egg into each. Cover the skillet and cook over low heat for about 5 minutes, or until the whites are set and the yolks are cooked to your liking.
- Remove from the heat and finish with crumbled feta, pesto, and hot sauce, if using. Add any optional toppings and serve immediately.
Notes
For a vegetarian version, omit the sausage. Smoked paprika can provide a similar smoky note.
Both sausage and feta can be salty, so taste the vegetable mixture before adding additional salt.
The eggs will continue cooking slightly from the residual heat of the covered skillet.
2 Comments
Tammy
March 17, 2019 at 9:33 amOMGosh! This was Dee-licious!!! It cooked quick and easy. I prepared the pesto and shredded the Brussels sprouts last night for ease. I will definitely make again! I didn’t use sriracha because I fear the heat. 😉 I used smoked paprika instead of Hungarian (used what I had), and I’ll use hot paprika next time. Will definitely make this again. Dee-lish!!!!
Claudia
March 17, 2019 at 10:12 amThank you so much Tammy, so happy you loved it <3