Shakshuka with Roasted Brussels Sprouts
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10 mins
Total Time:
30 mins
An Israeli style poached egg with a spicy tomato stew and Brussels sprouts
Shakshuka with Roasted Brussels Sprouts
180 Calories; 17 g Carbohydrates; 10 g Fat; 2 g Saturated Fat; 9 g Protein; N/A Cholesterol; 7 g Fiber; N/A Potassium; 190 mg Sodium; N/A Added Sugars
Main Ingredients:
Styles / Themes:
1 Cup Brussels Sprouts
Pinch Kosher Salt
Pinch Black Pepper
2 tbsp Oil, Olive
4 oz Chopped Yellow Onions,
1 tsp Chopped Garlic
1 ea Diced Green Peppers
2 tbsp Tomato Paste
1 tsp Chili Powder
1 tsp Ground Cumin
1 tsp Ground Paprika
1/8 tsp Cayenne Pepper
1 lb, 10 oz Diced Tomatoes in Juice
2 tbsp Cilantro, Fresh, Chopped
4 ea Egg, Fresh
1. Cut Brussels sprouts. Slice lengthwise into strips and cook in boiling water for 3 minutes. Drain well. Toss with 1 tablespoon of olive oil, season and sear on a hot skillet until browned. Set aside.
2. Next, in a deep skillet or sauté pan with a metal handle, add the remaining oil and sauté the onions and peppers together over medium high heat. Add the garlic and sauté for 2-3 minutes. Add the tomato paste and stir thoroughly. Allow the paste to caramelize slightly. Add the diced tomatoes and spices. Reduce the heat to medium low and allow mixture to simmer.
3. Meanwhile, crack the eggs one at a time into the tomato mixture. Be sure to allow space in between each egg. Cover the pan and place into a 350F oven for 10-15 minutes, or until the eggs are cooked through. Garnish with cilantro and spread Brussels sprouts evenly over the top of the dish.
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