Green Shakshuka with Tomatillos and Spinach

Tomatillos hit the broiler first—blackened and blistered until they collapse into something almost unrecognizable. Then the skillet, where Brussels sprouts get golden and crispy while spinach softens into this bright green base. Crack eggs into the sauce. Cover it. Walk away for five minutes. That’s shakshuka, but green. Not the red tomato version everyone knows. Better, honestly.

Why You’ll Love This Green Shakshuka Twist

One pan. Breakfast is done in just over an hour if you prep the vegetables first—mostly waiting anyway.

Vegetarian eggs and cheese without feeling like you’re eating sad health food. The Brussels sprouts get actually crispy. Feta crumbles on top.

Works cold the next day. Tastes different—better sometimes. Not sure why.

Tomatillo salsa tastes fresher than tomato. Brighter. The jalapeno gives it kick without being aggressive about it.

Makes enough to feed four people or two people with lunch built in.

What You Need for Green Shakshuka With Brussels Sprouts

Start with the salsa. Eight tomatillos halved—raw, not cooked yet. Quarter a medium white onion. Three whole garlic cloves. One jalapeno split down the middle, seeds still in if you want heat. Drizzle two tablespoons of olive oil across a foiled baking sheet, lay everything cut side down. That’s the first part.

For the skillet: a pound of Brussels sprouts halved. One bell pepper sliced—any color works. A large onion sliced thin. Three cups of fresh spinach. Two more minced garlic cloves. Ground cumin, smoked paprika, ground coriander. One tablespoon fresh lemon juice. The salsa you just made.

For finishing: four to six large eggs depending on hunger. Half a cup of crumbled feta cheese. One avocado sliced. Fresh cilantro and microgreens or parsley. Hot sauce. Red chili flakes. Salt and pepper.

Olive oil matters more than you’d think—use something you don’t hate tasting straight. Swap the Brussels for regular broccoli if that’s what’s there. The salsa holds everything together anyway.

How to Make Broiled Tomatillo Green Shakshuka

Broiler goes on high. Rack sits five inches from the heat. Line a baking sheet with foil because tomatillos get sticky.

Lay the tomatillos cut side down, onion quarters around them, garlic cloves, jalapeno halves. Pour that tablespoon of olive oil over everything—coat it, don’t pool it. Broil four to six minutes. Watch it. You want black blistered spots, not burned edges. Flip everything. Broil another four to six minutes until soft and smoky. Might be closer to five minutes each side. Depends on your broiler. It’s done when it smells like charred vegetables, basically.

Cool enough to touch. Transfer to a blender with a handful of fresh cilantro and lemon juice and salt. Pulse until it’s silky but still has texture—not baby food. You’ll use most of it in the skillet. Keep a little back for later if you want.

Heat the remaining olive oil in a large heavy skillet over medium heat. Add the Brussels sprout halves, bell pepper slices, and sliced onion. Salt lightly. Stir occasionally. After about six minutes the Brussels sprouts get golden edges and soften—they should give when you push them but not fall apart yet. Don’t trust the timer. Trust how they feel.

Toss in the spinach. Stir constantly until it wilts—still bright, still glossy. Add the minced garlic and stir for maybe thirty seconds until fragrant. Pull off heat if it starts to smell sharp or burnt. That means your pan got too hot.

Sprinkle in the cumin, paprika, and coriander. Stir to wake up the spices. You’re looking for that dry spice smell, not burning.

How to Get Shakshuka Crispy and Perfect

Pour in about a cup and a half of the tomatillo salsa and squeeze of fresh lemon juice. Stir it. Simmer gently. The edges should bubble but not boil hard. Taste it. Season with more salt and pepper. If it looks watery, let it simmer uncovered for a few minutes—the vegetables release liquid and it needs to reduce.

Use a large spoon to make shallow wells in the saucy vegetable mix. Four to six wells depending on how many people you’re feeding. Crack an egg carefully into each one. The whites spread out, coat the vegetables. Lower the heat to low. Cover the skillet immediately. That’s key—cover it right away.

Cook five to seven minutes. Yolk preference matters here. Check the whites after five minutes. They should be opaque, not runny. Jiggle the pan gently. The yolks should feel soft but not liquid. Overcook it slightly and the yolk keeps cooking in the covered pan anyway. That heat carries through.

Finish it. Feta crumbles on top—half a cup of it. Avocado slices. Handful of cilantro or microgreens. Red chili flakes if you want heat. Hit it with hot sauce. Serve straight from the skillet with bread to soak up the sauce.

Spinach Shakshuka Tips and Common Mistakes

Don’t skip the broiler step. Tomatillos raw taste green and sharp. Charred tomatillos taste deep and almost smoky—total difference. Broiling changes everything.

Brussels sprouts take longer than you think. They need heat to get actually crispy at the edges. Six minutes minimum. Could be eight. Don’t rush it.

Spinach goes from bright to dull fast. Add it when you’re almost ready to pour in the salsa. In and out, basically.

Eggs cook faster than you expect. Five minutes feels short. That’s right. The pan is hot, the cover traps heat, and you don’t want rubbery whites.

Make the salsa ahead if your morning is rushed. Stores in the fridge three or four days. Just pop the vegetables under the broiler the night before. Actually—don’t do that. The salsa separates if it sits blended for too long. Pulse it right before you cook.

Too much liquid in the skillet? Simmer uncovered before the eggs go in. Too thick? Add a splash of water. Easy fix.

The salsa leftover keeps five days cold. Use it on tacos, scrambled eggs, grilled chicken, or just dip chips in it. It’s better than regular salsa actually. Greener. Brighter.

Green Shakshuka with Tomatillos and Spinach

By Emma

Prep:

25 min

Cook:

38 min

Total:

1h 3min

Servings:

4 servings

Ingredients

• 8 tomatillos halved
• 1 medium white onion quartered
• 3 garlic cloves whole
• 1 jalapeno stemmed and halved
• 2 tablespoons olive oil divided
• 1 pound Brussels sprouts halved
• 1 bell pepper sliced
• 1 large onion sliced
• 3 cups fresh spinach
• 2 garlic cloves minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1½ cups broiled tomatillo salsa (see step 1-4)
• 1 tablespoon fresh lemon juice
• 4-6 large eggs
• ½ cup crumbled feta cheese
• 1 avocado sliced
• Fresh cilantro leaves
• Microgreens or parsley
• Hot sauce and red chili flakes to taste
• Salt and freshly ground black pepper

Method

1. 1 Preheat broiler setting with rack 5 inches from heat source. Foil line baking sheet to avoid sticking.
2. 2 Scatter tomatillos cut side down, onion quarters, whole garlic, jalapeno halves. Drizzle a tablespoon olive oil coating but avoid pooling. Broil 4-6 minutes watching for blistered black spots; flip ingredients for even charring then broil another 4-6 minutes until softened and smoky.
3. 3 Let cool until safe to handle. Transfer to blender with handful fresh cilantro, juice of 1 lime (or lemon), salt to taste. Pulse until silky but retaining slight texture. Reserve a portion for later; use remaining in skillet.
4. 4 Heat remaining olive oil in large heavy skillet over medium flame. Add halved Brussels sprouts, sliced bell pepper, and sliced onion. Season lightly with salt. Stir occasionally; cook until Brussels begin to brown edges and soften—tactile firmness gives way, about 6 minutes but trust your knife not clock.
5. 5 Toss in fresh spinach leaves. Stir steadily to just wilt—bright green, slightly glossy. Add minced garlic stirring just 20-30 seconds until fragrant but not bitter. Introduce cumin, smoked paprika, coriander; stir to bloom dry spices releasing aromas. No burning here—if pan too hot, pull off heat momentarily.
6. 6 Pour in approximately 1½ cups broiled tomatillo salsa plus a squeeze of lemon juice. Stir to combine, simmer gently so edges bubble but no rushing. Season with fresh salt and pepper. Too watery? Let simmer uncovered until thickened slightly.
7. 7 Use large spoon to create 4-6 shallow wells in the saucy veggie mix. Crack eggs carefully into these nests. Reduce heat to low; cover pan immediately. Cook 5-7 minutes depending on yolk preference. Visually check whites for opaque set, jiggle gently to test firmness. Avoid overcooking—eggs continue to carry heat in covered skillet.
8. 8 Finish with crumbled feta, creamy avocado slices, a handful of fresh cilantro or microgreens. Sprinkle red chili flakes or hit with hot sauce for kick. Serve straight from skillet with toasted baguette, pita or rustic bread to mop flavorful juices.
9. 9 Keep leftover salsa chilled for other uses—tacos, grilled meats, or dips.

Nutritional information

Calories

320

Protein

14g

Carbs

18g

Fat

22g

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Frequently Asked Questions About Shakshuka Recipe

Can you make green shakshuka without Brussels sprouts? Yeah. Broccoli works. So does regular broccoli rabe. Kale too if you like that bitter edge. The shakshuka base doesn’t care—it’s the eggs and tomatillo salsa that matter. Brussels sprouts just get crispy and sweet, which is nice. Not required.

How do you know when the eggs are done in shakshuka? Check the whites after five minutes. They should be opaque, not translucent. Jiggle the pan slightly—the yolks should barely move, still soft but set. If they jiggle a lot, another minute. Don’t peek under the cover constantly or heat escapes and cooking slows down.

Can you make baked eggs in tomatillo salsa without a skillet? Could do it in a baking dish. Same temperature, same timing—maybe thirty seconds longer because a dish heats differently than a skillet. Doesn’t matter much. The skillet just looks better when you bring it to the table.

Does spinach shakshuka with Brussels sprouts need to be served immediately? No. It stays warm covered for ten minutes easy. Sits fine for longer if you want to let it cool slightly. Cold shakshuka works too—tastes almost like a vegetable salad with eggs in it. Different vibe. Still good.

What can you substitute for feta in vegetarian breakfast shakshuka? Goat cheese crumbles. Ricotta dolloped on top. Even sharp cheddar if you have it. Feta just has that salty tang that pairs with tomatillos. Something salty and a little sharp works best. Don’t skip cheese entirely—it balances the heat.

How long does broiled tomatillo green shakshuka keep in the fridge? The whole thing three days. The salsa separately? Four or five days if you keep it sealed. Eggs and spinach are best fresh but technically last three days too. Reheat gently in a skillet over low heat or just eat it cold. The Brussels sprouts soften but they’re fine cold.