Green Shakshuka with Crispy Chickpeas (DF, GF)

A rare non-vegan recipe from me, and with eggs, like I'm a god damn millionaire. This was a good balance of spice and very, healthy filling.

Sources: Food 52 | Serves: 4 (2 big) | Time: 30 min

Changes: didn't use cilantro; used Bajan seasoning; topped with guacamole salsa instead of fresh avocado (the avocados have SUCKED lately); added crispy chickpeas

Ingredients

Shakshuka

2 tbsp EVO

1/2 medium onion, diced

4 cloves garlic, finely chopped

2 cups #BrusselsSprouts, shaved or finely sliced

1 #zucchini, grated

1 tsp cumin

1/2 tsp salt

1/4 tsp pepper

2 tbsp Bajan seasoning (we got it in Barbados)

2 cups baby spinach

4 large eggs

Guacamole Salsa, for farnish

Crispy Chickpeas

1 can #chickpeas / garbonzo #beans, rinsed and drained

1/2 tsp each garlic powder, cumin and salt

Instructions

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 Bajan seasoning and spinach and stir until the spinach wilts.

Flatten 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. I think we ended up closer to 10 minutes.

While the eggs bake, make your crispy chickpeas. Heat a oil in the pan. Add chickpeas with seasoning. Cook until crispy.

Divvy up chickpeas into bowls. Add a portion of shakshuka to each. Garnish with guacamole salsa. Enjoy!