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

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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.