Green Shakshuka with Brussels Sprouts and Smoked Sausage

There is something about this green shakshuka that screams comfort, flavorful and lazy gourmet mornings.

It’s simple but festive at the same time; it’s nutritious and easy to make, and it’s sharable. It’s easy enough to make on a regular morning and festive enough to make on a special holiday, like Christmas day brunch, New Year’s Day breakfast, or a special weekend.

This green shakshuka is lectin-free and Whole 30 compliant.

What is green shakshuka?

Classic shakshuka (also spelled shakshouka) means eggs cooked / poached in tomato sauce. But for many people who avoid nightshades (like tomatoes) for different reasons, a traditional shakshuka is out of the question.

That’s when the idea of a green shakshuka was born for me. I wanted a skillet of beautifully cooked eggs with a lot of greens. Of course, since this is a nightshade-free version, I left out other classic ingredients like bell peppers and red pepper flakes.

Some green shakshuka versions are made with leafy greens, like swiss chard leaves and spinach, but I made a Brussels sprouts version and added the rest of the leafy greens in the form of pesto. I use different kinds of pesto, depending on what I have available, but I love a pesto made with spinach, arugula, and mache for added nutrition.

Any green sauce will complement this dish, and you can find a few ideas in this article:

• 10 Green Sauce Recipes for Healthy and Tasty Meals

If you opt for a store-bought pesto, make sure it’s made with extra virgin olive oil, not sunflower or canola.

Ingredients to make a green shakshuka

• 2 tablespoons extra virgin olive oil
• 1 small to medium onion, finely chopped
• 1 grass-fed, smoked sausage (about 10 slices to spread across, Whole 30 or plant paradox compliant)
• 2 heaping cups of finely sliced Brussels sprouts (you can use a mandolin to slice)
• 1/4 tsp coriander powder
• 1/2 tsp cumin powder
• 1 teaspoon organic Hungarian paprika
• salt and pepper to taste (sausage and feta are already salty, so it might not need much)
• 4 pasture-raised eggs
• a small handful of Feta crumbles or any goat or sheep cheese
• 2 tablespoons of pesto (any plant paradox-compliant pesto is fine)
• Sriracha or Tabasco hot sauce for serving
• Optional, for serving: green onion, cilantro, avocado, sprouts, or micro greens

How to make Green Shakshuka with Brussels Sprouts

• Heat the extra virgin olive oil in a 10-inch skillet on medium heat.
• Add the chopped onion and cook until translucent and fragrant.
• Add the sausage slices, stir well and cook for a minute, then add the spices in and stir well.
• Add the finely sliced Brussels sprouts, stir well and cook on low heat for about 3-4 minutes. If you see the pan is getting dry and the spices stick, add one tablespoon of water.
• Make four wells in the green ingredients, and crack an egg in each of the wells.
• Cover the skillet and cook the eggs on low heat for about 5 minutes, until the egg white sets or is done to your liking. I like runny yolks. When done, turn off the heat, add some feta crumbles, pesto, and Sriracha, and serve.

The skillet

I made this shakshuka in various skillets, all of which work: cast iron, stainless steel, or ceramic coated. If you have a cast iron skillet seasoned well to be non-stick, I would start with that.

In a 10-inch skillet, you can make a 4- or 5-egg shakshuka. That’s enough for two people, but it can also be shared by 3 or 4 people, depending on what their requirements for macros are.

How to serve green shakshuka

You can serve this green shakshuka with toasted gluten-free sourdough bread, avocado, microgreens, a green salad, or add more pesto.

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 and satisfying lectin-free, healthy breakfast ideas.

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