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Home » Breakfast » Green Shakshuka

Green Shakshuka

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
July 28, 2017
5 from 4 votes


Last Updated June 12, 2020 | 2 Comments

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green Shakshuka

This healthy, veggie and fiber filled green Shakshuka has a little salty, a little sweet and a whole lot of goodness. 

A close up of green shakshuka in pan on a table

The other afternoon I was in the mood to try something different. So, rather than make my normal list and plan out all my meals, I left one blank. All I wrote on my shopping list was, buy all the green veggies.

So that’s what I did. I bought as many green vegetables as I could (within reason, of course), knowing that the purpose was to make something with all of them.

I could have simply sautéed everything together, and, at first, that was going to be my plan. Topped with some shredded parm, of course. But then I starred into my refrigerator and thought to myself don’t be boring.

I put back the parmesan, and took out the eggs, leftover cooked beluga lentils (that were going bad) AND pomegranate arils. Of course, none of these ingredients were part of the plan, but there never really was a plan, so I went with it. Besides, with so much savory goodness going on, I knew the salty yolk and sweet pomegranate would be just the thing to turn this (already) amazing veggie filled dish into something truly incredible.

And it was, you guys.

Truly, one of my favorite egg skillets ever! (And it’s so healthy!!!)

Serve with fresh, crunchy BUTTERED bread and really blow your mind 🙂

Green vegetables on pan

overhead shot of cast iron pan filled with Green Shakshuka

close up of popped egg in Green Shakshuka

Green Shakshuka in cast iron pan with buttered bread

diagonal photo of Green Shakshuka

horizontal image of cast iron skillet with Green Shakshuka

Green Shakshuka

Green Shakshuka

5 from 4 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This healthy, veggie and fiber filled green Shakshuka has a little salty, a little sweet and a whole lot of goodness. 
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 361 kcal

Ingredients
 
 

  • 2 tablespoon olive oil
  • 1 large yellow onion - diced
  • 5 cloves garlic - minced
  • 12 Brussels sprouts - shredded
  • salt + pepper - approximately 1 teaspoon each
  • 1 teaspoon ground cumin
  • ½ teaspoon onion salt - if you have it
  • 3 cups kale - (1 bunch) stems removed and finely chopped
  • 1 jalapenos - diced
  • 3 large zucchini - grated (I used a cheese grater)
  • 3 large green tomatoes - diced
  • 12 ounces fresh baby spinach
  • 1 bunch fresh parsley - chopped
  • 3 fresh spring onions - chopped
  • 1 cup cooked beluga lentils - or quinoa/rice/etc.
  • 6 large eggs
  • .5 cup Pomegranate arils
  • 1 avocado - sliced
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Instructions
 

  • Preheat oven to 350 degrees F.
  • Cook beluga lentils (or grain of choice) according to package instructions. When finished cooking drain and set aside.***
  • In a large oven safe skillet over medium high heat add oil. When oil is hot and shimmering and the diced onion and sauté over medium high heat for 3-4 minutes, or until translucent and starting to soften. Add the shredded minced garlic, Brussels sprouts, salt and pepper, ground cumin and onion salt to the onions. Stir well to combine. Reduce heat to medium and continue to cook for 3-4 minutes, stirring occasionally.
  • With the Brussels sprouts softening, add the chopped kale, jalapeño, grated zucchini, green tomatoes, spinach, parsley, and spring onions to the skillet. Stir and sauté everything together for 4-5 more minutes, or until all vegetables are fully cooked.
  • Reduce heat to low and stir in the cooked lentils. Taste mixture and add additional salt and pepper, as needed (I purposely left the seasoning mild in this dish). With everything heated through, and the oven preheated, use a rubber spatula or wooden spoon to create 6 wells in the vegetable mixture and crack on egg into each one. Transfer skillet to the oven and allow eggs to bake for approximately 10 minutes, or until cooked to desired doneness.
  • Carefully remove skillet from the oven and serve with fresh sliced avocado and pomegranate arils.

Jessica's Notes

**Any grain will work here. I chose beluga lentils because I had some leftover just sitting in the refrigerator.

Nutritional Information

Calories: 361kcal | Carbohydrates: 40g | Protein: 21g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 346mg | Potassium: 1324mg | Fiber: 14g | Sugar: 9g | Vitamin A: 9910IU | Vitamin C: 132.6mg | Calcium: 211mg | Iron: 7.1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword green shakshuka
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

181 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. SugarLoveSpices - says

    August 25, 2017 at 8:33 pm

    5 stars

    What a nice version of shakshuka! Love anything green and here the green is beautifully spotted with pomegranate arils. Must have tasted superb!

    Reply
  2. Linda @ 2 Cookin Mamas says

    August 24, 2017 at 9:18 pm

    5 stars

    What a beautiful dish! Definitely a healthy eat-the-rainbow meal. I wish I had this recipe a few days ago since all my veggies were getting to that oh-oh got to use them stage. I’ll have to remember that pomegranate arils go with eggs, it wouldn’t have been something I would have thought about. Thanks for the inspiration!

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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