Shakshuka is a currently popular one-dish treat that can be served at any meal. It usually includes tomatoes, but I prefer the green version given here. It is a common meal in Africa and parts of the Middle-East with a combination of simmering tomatoes, onions, garlic, spices, and poached eggs. It can be a single or multiple serving dish. It can be baked or cooked on the stove top. It is said to be the national dish of Israel.
- 12 Brussels sprouts, shaved (use more if not using onions)
- 1 Thinly sliced onions (optional)
- 4 Diced garlic cloves (optional)
- Seeded and sliced jalapeno pepper (optional)
- 3 Cups Baby spinach or other greens (kale, asparagus)
- 2 Tbsp butter or avocado oil
- 4 Eggs
- salt and pepper to taste
- Avocado garnish
- 4 Green onions, chopped (optional)
- Hot sauce (optional)
Directions
- AIR FRY METHOD: slice Brussels sprouts and onion, if using, in food processor; chop baby spinach leaves. Fry in oil or butter in air fryer for 10 minutes at 360F. Add garlic, if using, and mix. Make pockets and add eggs. Bake another 5-7 minutes.
- OVEN METHOD: Heat oven to 375 degrees. Cook onion, jalapeños, and diced garlic cloves, if used, 1 minute in oil in oven-safe skillet; Add shaved Brussels sprouts, cook for 5 more minutes; add chopped baby spinach or greens and stir until wilted. Make a pit and drop eggs, and bake in oven for 5-8 minutes.
- Serve with sliced avocado and bowl of finely chopped green onions. Green onions may be sprinkled on eggs, if everyone eats onions. Hot sauce can be added as condiment.
4 Servings.
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