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Green Shakshuka with Brussels Sprouts and Smoked Sausage

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Description

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. 

Find it online: https://creativeinmykitchen.com/green-shakshouka-with-brussels-sprouts-and-smoked-sausage/