One of the most popular recipes on my blog has been my single serve Shashuka. That posts gets hits every single day, and, every now and then, it just blows up if some other website picks up the link. I’m so pleased that y’all love this so much! Shakshuka is, largely, a dish for at least two people, though I have seen plenty of people down a skillet of it with no issues. (You do you!) As a person that cooks for herself nine times out of ten, I enjoy making individual-sized versions of traditionally larger meals. I figured it’d be fun to tweak my original recipe and green it up a lil’ bit.
I’m sure I’ve said this before, but I love vegetables for breakfast. People have questioned me when they’ve seen me eat leftover salads in the morning or if I sauté up a bunch of greens and root vegetables with some avocado or a fried egg. What rule is in place that allows vegetable consumption to be suddenly okay past noon, but not before, save for in an omelette or a smoothie? Vegetables in the morning make me feel so great! The nutrients within them sure beat any doughnut by a long shot, and the sugars that are in some fruits leave me feeling a bit lousy come late morning. Vegetables, with protein, sustain me the best.
You could surely switch up which greens you want to use in this dish, but I found this combination of Brussels sprouts, kale, and zucchini made me the happiest. Oh, and can we talk about the way the sprouts crisp up so wonderfully along the edges of the cast iron skillet? OH, BABY!
This meal is pretty guiltless, healthy, hearty, and endorphin-inducing.
Green Shakshuka [Single Serving]
(Serves One…if you were unable to deduce that)
– 1 to 2 eggs
– 1/2 small yellow or white onion, diced
– 2 kale leaves, washed, deribbed, and torn into small pieces
– 5 – 6 Brussels sprouts, shredded
– 1/2 large zucchini, shredded
– 1 teaspoon garlic powder
– 1/4 teaspoon cumin
– 1 or 2 shakes of turmeric (optional, but highly suggested!)
– 2 tablespoons olive oil, divided into 1 tablespoon servings
– Cilantro, for garnish (optional)
– Salt and pepper, to taste
Before We Get Started…
– This recipe is best baked in an 8″ – 9″ oven-safe skillet. Though I tested my original shakshuka recipe in a skillet and a ramekin, I have not tested this recipe in a ramekin.
– When prepping the vegetables, it may seem like it all won’t fit in the pan; no worries! The kale will wilt down, much like spinach. Refer to Step #3 for more specifics.
– If you are vegan and want to ditch the egg, this recipe works just as well if you sauté and bake all of these wonderful vegetables and spices together!
1.) Preheat oven to 375°F.
2.) In large bowl, toss Brussels sprouts and kale with garlic powder, cumin, turmeric (optional), and one tablespoon of olive oil. Set aside. Add shredded zucchini to colander and allow to drain for 5 minutes; press gently with clean dish towel or paper towel to expedite the process, if desired. Leave zucchini set aside.
3.) In an 8″ – 9″ oven-safe skillet, add one tablespoon of olive oil and heat over medium heat. Add onions and cook for two to three minutes or until translucent. Be careful not to brown them! Add half of the Brussels sprouts / kale mixture to skillet and cook for 5 minutes, stirring occasionally. Once vegetables start to soften and kale wilts down, add remaining half of the Brussels sprouts / kale mixture and cook until kale starts to wilt. Add in zucchini, stir to combine. and cook for an additional minute.
4.) Use back of spoon to create a shallow dent in the middle of the vegetable mixture. Gently crack egg(s) into dent. Place in oven and cook for 7 – 10 minutes or until whites are set and yolk is set to preference. Remove from oven and eat immediately!