Shakshouka with Napa Cabbage, Broccoli & Brussels Sprouts
I know, I know, sounds a little too healthy for brunch, but trust us! Add eggs, onions and fresh herbs, plus a loaf of crusty sliced bread and a bottle of chilled champagne, and this is a dreamy one-pan dish for a mellow Mother’s Day morning. Loaded with healthy cruciferous veggies, and protein-packed eggs, this is a win-win recipe that’s sure to impress!
Time: 20 minutes
Serves 4
Ingredients
8 oz brussels sprouts, shredded
1/2 napa cabbage sliced thin
1 small head of broccoli, coarsely chopped
2 garlic cloves, minced
1 medium onion, sliced thin
2 T butter
8 eggs
1/2 t kosher salt
fresh herbs for garnish
Preparation
Preheat oven to 325. Heat a 10 inch cast iron, or other oven-proof pan, over medium heat for two minutes. Swirl in the butter and after it melts, add the sliced onion and salt. Sautee for about 5 minutes, until onion starts to soften. Stir in the garlic and sautee for one minute. Add the brussels sprouts, napa cabbage and broccoli all at once, gently tossing to incorporate. Cook for about 5 minutes, stirring often, then add 1/2 cup water. Continue to stir as water evaporates and vegetables soften, 5-10 minutes more. Remove pan from heat and smooth the vegetable mixture into one even layer. Working carefully with the back of a spoon, carve out one round egg-sized indentation, and crack one egg into prepared spot. Repeat with remaining eggs. Bake shakshouka in oven for 8-10 minutes, or until whites are set and yolks are still runny. Remove from oven, garnish with fresh herbs and serve with crusty bread for dipping.
Recipe developed by Theresa Spencer
Photography by Amber Thrane
