We’re back! The sniffles are gone and I successfully avoided catching whatever Mark had. Whoop! We are day 5 into Whole 30 and I am feeling great, if you follow me on Instagram or Snapchat you’ve likely been seeing some of the epic eats we’ve been enjoying. This recipe I’m gonna share with ya (it’s one of my own!) is no exception. When I shared a picture of it a few weeks ago enough people responded to prompt me to post it, plus it’s so easy and yummy just about anyone can do it. It’s not really shakshuka since no tomato sauce is involved, but it was inspired by the dish, it resembles it, and I have yet to know what to call it really. So there ya go.
I like this breakfast because it’s so heavy on the greens. I love vegetables of all sorts but I could always be better about incorporating more into my daily diet. We all probably could! It’s also a perfect healthy, at home brunch option that can (and should) be enjoyed around a table on lazy Saturday or Sunday mornings. Mark and I recently decided that we need to sit at our table and eat together more. Life is busy and our schedules are so varied, but when I was growing up meals were a time to sit around a table and reconnect, and that’s something I intend on making more of a priority moving forward.
Green Shakshuka Or Whatever (Serves 2-4)
1. Chop up half of a yellow onion and one garlic clove. Shred brussel sprouts, either by hand or with a blender which is way easier. Preheat your oven to 400.
2. Put some cooking fat in a cast iron skillet and cook the sprouts, onion, garlic. One those have browned a bit add some spinach or arugula or whatever other greens you want until they are nice and wilted. Add some salt, pepper, and paprika.
3. Crack four eggs over the greens. Transfer the skillet to the oven and leave for 5-10 minutes based on how your oven cooks and how you like your eggs. I like mine not too runny because I feel like I’m eating boogers if they’re too runny. Bleh.
I’m not including measurements because I don’t use them and don’t think you should either. You should make this dish your own, using whatever veggies you want in whatever quantities.