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Green Shakshuka

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Ingredients

Warning0 allergens identified

Green Shakshuka

1 white oniondiced

1 green bell pepperdiced

3 cloves garlicminced

1 pt shiitake mushroomssliced

12 ounces brussels sproutsshredded

2 zucchinigrated

1 tbsp cumin

1 tsp kosher salt

½ tsp black pepper

2 14.5- ounces cans fire roasted green tomatoes

2 tablespoons olive oil

4 eggs

Fresh parsleyoptional

Instructions

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Instructions

Preheat oven to 375 degrees F. Prepare vegetables as noted in ingredient list.

Heat a 3.5-quart pan or large skillet over medium-high heat. Add 2 tablespoons olive oil. Once heated, add in diced white onion and green bell pepper. Cook for 5 minutes, until onion is translucent. Add in minced garlic and stir to combine.

Reduce heat to medium and add in chopped mushrooms, cumin, salt and pepper. Cook for another 2 to 3 minutes, then add in shredded brussels sprouts and grated zucchini.

Stir everything together and cook for an additional 7 to 10 minutes. Add in 2 cans of fire roasted green tomatoes and bring to a simmer.

Once simmering remove from heat and use the back of a wooden spoon to even out the vegetable mixture. Use the bottom of a glass or metal measuring cup to create 4 wells. Crack an egg into each well and place on the middle rack of preheated oven.

Bake for 13 to 15 minutes, or until the egg whites are fully set and the yolks are still runny. Garnish with fresh chopped parsley (optional) and serve.

Nutrition

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Tips & Tricks (5)

Pre-cook Vegetables for Even Doneness 🥦
Sauté the brussels sprouts and mushrooms separately before adding to the sauce so they cook through before the eggs finish, preventing undercooked or overcooked vegetables.
Create Egg Wells Strategically 🥚
Use the back of a spoon to gently create shallow indentations in the simmering sauce before cracking eggs, ensuring they nestle properly and poach evenly without breaking.
Roast Green Tomatoes First for Depth 🍅
If using fresh green tomatoes instead of canned, quickly char them in a hot pan before adding to build smoky complexity that rivals the fire-roasted version.
Layer Your Aromatics for Maximum Flavor 🧅
Bloom your cumin and garlic in hot olive oil for 30 seconds before adding other vegetables to unlock their essential oils and create a more aromatic sauce foundation.
Reserve Fresh Parsley for Raw Finishing 🌿
Save half your parsley to sprinkle raw over the finished dish just before serving, providing bright, fresh contrast to the cooked vegetables and vibrant visual appeal.