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Green Shakshuka with Brussels Sprouts and Smoked Sausage

December 27, 2018 (Last Updated: December 15, 2023)

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:

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

Green shakshuka in a skillet

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
All the ingredients for the green shakshuka
Ingredients for green shakshuka

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.
Green shakshuka in a skillet. It is ready to be served.

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.

Green shakshuka on a plate and served with sourdough bread and avocado

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.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Green Shakshuka with Brussels Sprouts and Smoked Sausage

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.80 out of 5)
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By Claudia Curici, Health Coach Serves: 2
Prep Time: 15 minutes Cooking Time: 15 minutes

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.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small to medium onion, finely chopped
  • 1 grass-fed, smoked sausage (about 10 slices to spread across, or 25 grams, 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

Instructions

1

Heat the extra virgin olive oil in a 10-inch skillet on medium heat.

2

Add the chopped onion and cook until translucent and fragrant.

3

Add the sausage slices, stir well and cook for a minute, then add the spices in and stir well.

4

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.

5

Make four wells in the green ingredients, and crack an egg in each of the wells.

6

Cover the skillet and cook 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.

Notes

For a vegetarian option, skip the sausage and add a little smoked paprika for flavor.

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2 Comments

  • Reply
    Tammy
    March 17, 2019 at 9:33 am

    OMGosh! 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!!!!

    • Reply
      Claudia
      March 17, 2019 at 10:12 am

      Thank you so much Tammy, so happy you loved it <3

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