Green Shakshuka with Shaved Brussel Sprouts and Spinach

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 Avocado, large
  • 2 cups Baby spinach, packed
  • 2 cups Brussels sprouts
  • 1/4 cup Cilantro, fresh
  • 4 cloves Garlic
  • 1/2 Onion, medium
  • 1 Zucchini

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on downshiftology.com

Description

Ingredients

• 2 tbsp olive oil (I always use this brand)
• ½ medium onion, diced
• 4 cloves of garlic, finely chopped
• 2 cups, brussels sprouts, shaved or finely sliced
• 1 zucchini, grated
• 1 tsp cumin
• ½ tsp salt
• ¼ tsp pepper
• ¼ cup fresh cilantro, chopped
• 2 cups (packed) baby spinach
• 4 large eggs
• 1 large avocado, for garnish

Directions

• Preheat oven to 375 degrees.
• Heat olive oil in a medium saute pan on medium heat. Add the onion and cook for 5 minutes, or until the onion becomes translucent. Add the garlic and cook an additional minute.
• Add the shaved brussels sprouts and cook for 5-6 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute.
• When the vegetables have all cooked, add the spinach and stir until it wilts.
• Flaten the mixture and crack the eggs evenly spaced on top.
• Transfer the saute pan to the oven and cook for 5-8 minutes, or until the eggs are done to your liking.
• Garnish with ¼ sliced avocado per serving.