• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fit Meal Ideas logo

  • Home
  • About Us
  • Contact Me
  • Meal Type
    • Breakfast Recipes
    • Dessert Recipes
    • Main Dishes
    • Salad Recipes
    • Sauces,Dips & Dressings
    • Seasoning Blends
    • Sides
    • Smoothies, MilkShakes & Drinks
    • Snacks Recipes
    • Soups & Stews Recipes
  • Subscribe
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • About Us
  • Accessibility Policy
  • Contact Me
  • Healthy Vegetarian Macro Friendly Recipes
  • Newsletter
  • Photo and Recipe Sharing Policy
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Meal Type » Breakfast Recipes » Green Shakshuka With Tomatillo, Brussels Sprouts, And Spinach

    Green Shakshuka With Tomatillo, Brussels Sprouts, And Spinach

    Published: Oct 18, 2021 . Modified: Dec 6, 2021 by fitmealideas ·

    Sharing is caring!

    • Facebook
    • Twitter
    Jump to Recipe - Print Recipe

    Green shakshuka is a healthy modern twist to Middle Eastern classic shakshuka. This is an easy, one-pot meal with shaved Brussel sprouts, spinach, tomatillos sauce, and perfectly cooked eggs. Reducing cooking time will result in perfectly runny yolk.

    This tomatillo green shakshuka recipe is such a hearty and nutritious meal that goes anytime in breakfast, lunch, or dinner and in any season. Ready in 45 minutes with loads of flavors, and you can cook it on the stovetop or in the oven.

    Since you can cook many eggs at a time, this egg dish is perfect for holidays, family gatherings, or whenever you need to feed a large crowd.

    overhead shot of tomatillo shakshuka in the pan, crusty bread, chili, avocado in background.

    The post contains helpful tips and tricks to make a successful recipe on your first attempt. Please use the link above to jump to the recipe card at the end if you want to skip.

    Jump To Recipe
    • What is Green Shakshuka
    • Why you will love this
    • Ingredients & Notes
    • How to make green shakshuka
    • Tips & FAQ's
    • What to serve
    • How to store
    • How to reheat
    • More Breakfast Recipes
    • Recipe

    What is Green Shakshuka

    Traditionally shakshuka is a tomato-based dish where eggs are poached in harrisa flavored tomato gravy. It is prepared with chunky tomato sauce as a base and then cooking eggs over it until runny consistency.

    Green shakshuka is prepared with the base of dark leafy greens with tomatillo sauce and then cooking eggs over this sauce. Basically poached eggs in sauteed vegetables and top it with avocado, lime, or feta. You can make it with any veggie combination you like.

    The ethnicity of shakshuka is disputed but it is a famous breakfast egg recipe in the Middle East and North Africa. Check out my Moroccan shakshuka recipe or Ottolenghi's Israeli green shakshuka for more.

    Why you will love this

    Shakshuka's literal meaning is a haphazard mixture (sauteed greens+eggs mixture here), and these green shakshuka eggs just do the same. Use any greens as per the availability.

    • Healthy & nutritious- If you love poached eggs in tomato stew (Moroccan shakshuka) then surely you love this tangy and filled with greens egg recipe as well. Green vegetables provide micro nutrients along with fiber. Due to which it is healthier and power packed meal recipe. Easily fits in macros and helps in protein intake.
    • Easy to make in 45 minutes- You do not need any specific ingredients for this. Any combination of green veggies, eggs and few spice is all required to make it in just 45 minutes. Isn't it easy and quick breakfast or brunch recipe?
    • Make ahead & meal prep- Cook vegetables in advance and store them in a container. Crack eggs as per requirement and cook either on stovetop or in oven. Due to this flexibility green shakshuka is a make ahead recipe and works well in meal planning as well.
    • Crowd pleasing- For this recipe I use 10 eggs at a time using 12" pan. So it is perfect for family gathering on holidays or anytime during the day when you are required to make a large batch.

    Ingredients & Notes

    Please check the recipe card for the full ingredient list and measurements.

    spinach, brussel sprouts, tomatillos, eggs, garlic, onion, ground cumin, salt, and red chili flakes are the ingredients of shakshuka.
    • Eggs- I am using organic, cage free eggs. You can check this article to know more about what type of eggs you should buy and benefits of eating eggs.
    • Vegetables- Brussel sprouts, spinach, & green tomatoes are the main vegetables for this green shakshuka eggs. Onion, garlic, and spring onions are few other veggies to complement it.
    • Spices- Cumin seed powder, salt, red chili flakes are pantry staple spices.
    • Garnishing- Avocado slices, feta cheese, pita, bougette slices are few accompaniments to serve with.

    Variations & Substitutions

    • Greens- Apart from brussel sprouts, spinach, & spring onion, you can use collard greens, swiss chard, leeks, zucchini, asparagus, basil, poblano pepper, green cauliflower, kale, green bell peppers, green cabbage, broccoli, and artichoke hearts to make green shakshuka eggs.
    • Eggs- Eggs are my one of the favourite protein source in day to day life. But they can be easily replaced with chickpeas, tofu, vegan egg like "just eggs" to make vegan shakshuka. With such egg replacements anyone can enjoy this delicious egg recipe anytime.
    • Garnishes- I prefer to eat it as is with bougette bread slice, But feta, cotija, goat cheese goes well as garnishing. Cilantro, avocado, and lime are another favourite combination.

    Shakshuka Eggs Topping

    What toppings go well with tomatillo shakshuka? Here are a few recommendations

    • Feta cheese
    • Goat cheese
    • Zhug
    • Pesto, this goes specially for green shakshuka
    • Toasted pine nuts
    • Harissa
    • Hummus
    • Avocado
    • Labneh or Greek yogurt
    • Cilantro
    • Parsley
    • Basil
    • Olives, black or green any
    a close up tomatillo shakshuka sidewise.

    How to make green shakshuka

    Cooking green shakshuka spinach is similar to traditional shakshouka. Prepare the base and then cook eggs in the tangy, chunky sauce till desired consistency. Add your favorite garnishing and just serve. So without further delay let's see how to make these stovetop green tomatoes shakshuka from scratch step by step.

    Stove-top

    To cook on the stovetop you need any nonstick pan. I am using a 12" pan to cook ten eggs. You can use a cast iron pan as well, which will save time if you plan to bake in the oven.

    Prepare vegetables

    To begin with, wash the Brussel sprouts and remove any dirty layers. Trim, and slice thinly. To save time, after trimming just add all of them to a food processor and pulse a few times. You will get perfectly shaved Brussel sprouts in a short time (pic 1-3).

    spinach & brussel sprout are cleaned, trimmed and pulsed in food processor.

    In a similar way, wash spinach and remove waste leaves. Add in a food processor and pulse a few times (pic 4). A coarse, mixture of spinach is ready to use. Take the red onion and chop it finely, and thinly sliced green onions. Now the most of the work is ready.

    Cook greens

    Now that all veggies are cut, let's start cooking them one by one. Brussel sprouts will take longer to cook as compared to spinach, so start with sauteeing it first. Heat oil in a non-stick pan and add garlic paste (pic 5-6). Stir it till it is golden in color.

    heat oil, add garlic and cook till brown in color. Add onion and cook till golden brown in color.

    Now add chopped onion and for 2-3 min, the onion turns slightly soft and translucent (7-8).

    To this add shaved Brussel sprouts and half of the salt (pic 9). Mix well, cover the lid and cook for 4-5 min (pic 10). Add spinach and mix with Brussel sprouts, wilted spinach will help to deglaze the pan (pic 11-12).

    Brussel sprouts are added, mixed well, covered, and cooked for 4-5 min. Spinach is added and mixed well.

    Finally, add chopped tomatillos, mix well, and cover the lid (pic 13-14). Cook this for 2-3 min. All veggies will get softer and tomatillos will be mushy.

    add tomatillos, mix them and cook for 4-5 min. Add red chili flakes & ground cumin afterwards.

    After 2-3 min open the lid and press the tomatillo chunks with the help of a spatula, it will help in creating a nice tangy gravy (pic 14). Add red chili powder, cumin powder, adjust the salt as per taste at this step. Mix well (pic 15-16).

    Add eggs & cook

    Once the veggies are cooked and all spiced, it is time to crack the eggs. Make small indents in the base and carefully place eggs one by one. You may notice eggs run over each other. Cover the lid and cook for 5-10 min on low to medium heat. (pic 17-18)

    make indents & crack eggs. Cook as per desired texture.

    I prefer to remove the white stringy thing from the eggs, known as "chalazae". However it is completely optional. This is the reason for the broken yolk and adding one by one from the bowl.

    If you like perfectly runny yolk then cook uncovered till egg white settles. I prefer eating completely cooked eggs and that is why cooking by covering the lid till hard-boiled egg consistency.

    Garnish & serve

    Green shakshuka with tomatillo, spinach, and Brussel sprouts is ready to serve as is. Add a few avocado slices while serving to have a creamy melt-in-mouth shakshuka experience, sprinkle some cilantro or parsley.

    a close up overhead shot of tomatillo shakshuka with green onion's bowl at the background.

    Top with some crumbled feta or goat cheese along with crusty bread slices or with pita while serving. Enjoy your Green Shakshuka with tomatillo, spinach, and Brussel sprouts.

    Oven Baked

    oven-baked shakshuka requires a cast iron pan so that you can directly put it in the oven for further cooking. Basically, you need to use an oven-safe skillet to start with. After adding eggs just transfer the skillet to the oven and bake for 15-20 mins at 350F/180C.

    Baking time completely depends on the texture you prefer. Check-in after every 2-3 minutes. For a runny yolk, bake until egg white is set. If you prefer hard consistency yolk bake further until desired texture.

    Tips & FAQ's

    • Do not hesitate to use food processor for evenly cut or shredded vegetables. It saves tone of time.
    • Cooking on low heat does take time but it has its own benefits. Slow cooking vegetables helps in releasing their natural flavors and aroma. This just enhance the overall flavor profile of any shakshuka variation.
    • Be mindful with the available vegetable combination you have. Each vegetable take their own time to cook, some are quick, and few takes time. Start cooking with the veggie that takes longest duration to cook. I learn this while making Ciambotta.
    • You can scale up or down as per requirement. Soon I will share shakshuka for one.
    What greens can I use for green shakshuka?

  • You can use collard greens, swiss chard, leeks, zucchini, asparagus, basil, poblano pepper, green cauliflower, kale, green bell peppers, green cabbage, broccoli, and artichoke hearts to make green shakshuka eggs.
  • Almost any vegetable combination you can have as per the availability.

    How do you eat shakshuka?

    What goes well with shakshuka depends on when you prefer to eat. In morning breakfast it is best served with a few avocado slices, naan bread, pita, or any crust bread slices. For brunch and dinner shakshuka pairs well with labneh, Greek yogurt, hummus, cucumber onion tomato salad, chickpea salad, quinoa, and basmati rice. I have eaten it with Indian roti as well.

    What is shakshuka made of?

    Eggs, onion, garlic, ground cumin, red chili flakes are the basics of making any shakshuka. Next depends on the type of base you want to make. Traditional shakshuka has tomato, green shakshuka has tomatillo with loads of greens. To make vegan version chickpeas, eggplant, polenta, tofu are the base.

    Can I freeze shakshuka?

    You can freeze anything in the world but freezing cooked eggs do not go well in my opinion. I noticed a rubbery texture after the thaw and reheating.

    What to do with leftover shakshuka?

    Reheat the leftover shakshuka and serve as usual. In case you like to reuse it, make it menemen or add more veggies with tomato sauce. Adjust seasoning and serve with pita or bread.

    What to serve

    It pairs well with pita, feta or goat cheese, avocado, challah, or naan, or any crust bread slices if served in breakfast. Labneh, hummus, roasted potatoes, basmati rice, quinoa, cucumber tomato salad, chickpea greek salad are other accompaniments for brunch or dinner. Green shakshuka with avocado and lime is one of the best combinations to eat.

    How to store

    Transfer any leftovers in a container and store them in the fridge for 2-3 days. Since all the green vegetables are involved I noticed a little sliminess after 3 days.

    How to reheat

    Reheating shakshuka can be done in the microwave or on the stovetop. Some may differ with the microwave option but I find it very quick, 30 sec to 1 min is good enough to reheat tomatillo shakshuka.

    On stovetop reheating is a bit different. You can always add a bit of oil, herbs, and 2-3 teaspoon water and add the portion of shakshuka you like to reheat. Cook on low heat for a few minutes and garnish with feta crumbles or avocado.

    Single serve green shakshuka with crusty bread slice and avocado in a plate. Fork is at one side.

    More Breakfast Recipes

    If you like this recipe then check more breakfast or brunch recipes from the blog.

    • Spicy Moroccan Shakshouka (Best Moroccan Shakshuka)
    • Masala Deviled Eggs Without Mayo or Mustard
    • Whole Wheat Waffles With Egg White
    • Sheet Pan Eggs For Sandwiches

    Feel free to explore more breakfast or brunch recipes from the blog.

    If you try this recipe, please consider leaving a comment and a star rating. Don't forget to tag  #fitmealideas20 on Instagram or @fitmealideas on Pinterest!

    Recipe

    close up shot of green shakshuka in a cooking pan.

    Green Shakshuka (Tomatillo)

    FitMealIdeas
    This green tomatillo shakshuka recipe is such a hearty and nutritious meal that goes anytime in breakfast, lunch, or dinner. Ready in 45 minutes with loads of flavors, and you can cook it on the stovetop or in the oven.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Breakfast, Main Course, Side Dish
    Cuisine Mediterranean
    Servings 5 Adults
    Calories 282 kcal

    Ingredients
     
     

    • 2 tablespoon olive oil
    • 1 cup red onion chopped finely
    • 1 tablespoon garlic paste
    • 16 oz brussel sprouts Trimmed and thinly sliced
    • 12 oz spinach chopped roughly or pulsed in the food processor
    • 3 cups tomatillo 400 gram approx
    • 1 teaspoon cumin powder
    • 1 teaspoon red chili flakes
    • 2.5 teaspoon salt
    • 10 eggs organic

    For garnishing

    • 1 cup spring onion sliced thinly
    • 2 radish thinly sliced

    Calories counted without bread & avocado. Only green shakshuka.

      Instructions
       

      Stove-top

      • Wash, and clean Brussel sprouts & spinach with runny water. Transfer Brussel sprouts in food processor and pulse few times. Place them in a clean bowl.
        16 oz brussel sprouts
      • After Brussel sprouts are done, transfer spinach in the food processor and pulse again a few times. Place them in another bowl.
        12 oz spinach
      • Finally, chop red onion & tomatillo finely and keep them ready.
        1 cup red onion, 3 cups tomatillo
      • Heat oil in a non-stick pan and add garlic paste. Cook until it is golden brown. Now add chopped onion and cook for 2-3 min, the onion turns slightly soft and translucent.
        2 tablespoon olive oil, 1 tablespoon garlic paste, 1 cup red onion
      • To this add shaved Brussel sprouts and half of the salt. Mix well, cover the lid and cook for 4-5 min. After 4-5 min add spinach and mix with Brussel sprouts, wilted spinach will help to deglaze the pan.
        16 oz brussel sprouts, 12 oz spinach
      • Now add chopped tomatillos, mix well, and cover the lid. Cook this for 2-3 min. After 2-3 min opens the lid and press the tomatillo chunks with the help of a spatula, it will help in creating a nice tangy gravy. Add red chili powder, cumin powder, adjust the salt as per taste at this step.
        3 cups tomatillo, 1 teaspoon cumin powder, 1 teaspoon red chili flakes, 2.5 teaspoon salt
      • Once the veggies are cooked and all spiced, it is time to crack the eggs. Make small indents in the base and carefully place eggs one by one. Cover the lid and cook for 5-10 min on low to medium heat.
        10 eggs
      • Green shakshuka with tomatillo, spinach, and Brussel sprouts is ready to serve as is. Add a few avocado slices, radish & spring onion while serving to have a creamy melt-in-mouth shakshuka experience.
        1 cup spring onion, 2 radish

      Notes

      Tips
      • Do not hesitate to use a food processor for evenly cut or shredded vegetables. It saves tone of time.
      • Cooking on low heat does take time but it has its own benefits. Slow cooking vegetables helps in releasing their natural flavors and aroma. This just enhances the overall flavor profile of any shakshuka variation.
      • Be mindful of the available vegetable combination you have. Each vegetable takes its own time to cook, some are quick, and few take time. Start cooking with the veggie that takes the longest duration to cook. I learn this while making Ciambotta.
      • You can scale up or down as per requirement. Soon I will share shakshuka for one.

      Nutrition

      Calories: 282kcalCarbohydrates: 22gProtein: 18gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 327mgSodium: 1377mgPotassium: 1195mgFiber: 8gSugar: 8gVitamin A: 7953IUVitamin C: 113mgCalcium: 193mgIron: 6mg
      Tried this recipe?Mention @fitmealideas20 or tag #fitmealideas20. I would LOVE to see your creations!
      « October Seasonal Produce Guide | What's In Season?
      Substitute Pumpkin Pie Spice For Individual Spices »

      Reader Interactions

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      About Us

      FitMealIdeas is packed with delicious macro-friendly recipes that work, easy vegetarian, and advanced meal prep recipes for busy days.

      More about us →

      Popular

      • Healthy Deviled Strawberries
      • Quick & Easy Pickled Avocado
      • Strawberry Stuffed French Toast
      • 14 Healthy Almond Butter Substitute
      • 18 Best Substitute For Celery
      • What Goes Well With Blackberries

      Footer

      ↑ back to top

      About

      • Privacy Policy
      • Photo/Recipe Sharing Policy
      • Accessibility Policy

      Newsletter

      • For emails and updates
      • Blogging 101

      Contact

      • Contact
      • FAQ

      © FitMealIdeas 2020 - 2021 All rights reserved.