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 tbsp olive oil, 1 tbsp 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 tsp cumin powder, 1 tsp red chili flakes, 2.5 tsp 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