Let’s be honest guys — oven recipes are cute until you’re hangry at 8am on a weekday. Well This stovetop green shakshuka is my personal fix: bold, green, high-protein comfort without the bake time or clean-up.( Especially from does heavy work days this recipe is a fit for you).
Made with leafy greens, sautéed onions, warm spices, and eggs poached right in the pan — this is a one-skillet brunch that happens fast, fills you up and still feels like a hug. Whether you’re eating low-carb, managing your blood sugar, or just not vibing with dry toast anymore — this recipe is it.Oh — and yeah did I mention? You don’t even need a whisk. Just a pan, a spatula, and 25 minutes. I know you already loving it
Why You’ll Love This (and Why It’s Trending)
This Green Shakshuka isn’t just another healthy breakfast — it’s a bold, comforting, one-skillet solution to boring mornings. Here’s why it’s about to become a regular in your routine:
1. Low-Carb & High-Protein = Guilt-Free Fuel
Say goodbye to blood sugar crashes and hello to steady energy. This dish combines protein-rich eggs with fiber-packed greens to keep you full, focused, and feeling light. Perfect if you’re on a weight-loss journey, tracking macros, or simply trying to eat with intention.
2. One Skillet, Zero Stress
No oven. No whisk. No clutter. Just one pan and 25 minutes of magic. Whether you’re meal-prepping on Sunday or whipping up brunch before work, this recipe respects your time (and your sink).
3. Diabetes- & Keto-Friendly by Nature
Made with whole foods, this shakshuka skips the hidden sugars and carb traps. It’s naturally low in carbs and high in fiber, which makes it a great fit for blood sugar-conscious eaters — or anyone living that low-carb lifestyle.
4. Meal-Prep Friendly & Reheat-Approved
The greens-and-spice base stores beautifully in the fridge. Just add fresh eggs when you’re ready to eat, and you’ve got a 5-star breakfast in minutes — no excuses, no boring leftovers.
5. Customizable to Your Taste (or Mood)
Want it spicy? Add harissa or more chili flakes. Dairy-free? Skip the feta or swap it for your favorite alt-cheese. Feeling extra? Add turkey sausage, tofu, or even chickpeas. This recipe is your playground — and it plays very well with others.
Ingredients You’ll Need
Base veggies:
- 1 tbsp olive oi
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups kale, stemmed & chopped
- 1 cup shredded Brussels sprouts
- 1 cup baby spinach
- Zest of 1 lemon
- Salt & black pepper to taste
- 1/2 tsp cumin
- 1/4 tsp chili flakes (optional)
Protein Powder:
- 4–6 egg whites or whole eggs
- 1/4 cup crumbled feta (optional or dairy-free)
To Finish:
- Fresh chopped parsley or cilantro
- Optional: Extra drizzle of chili oil or olive oil
How to Make It (Simple Steps
1. Sauté the Base:
Heat your oil in a large skillet over medium heat. Add onion and garlic; cook until fragrant (1–2 minutes).
2. Add the Greens:
Add in the kale, Brussels sprouts, and spinach. Sauté until softened and vibrant. Stir in cumin, chili flakes, lemon zest, salt, and pepper.
3. Nest the Eggs:
Now your gonna Create a small wells in the veggie mix and carefully crack in the eggs (or pour egg whites). Cover skillet with a lid.
4. Steam to Perfection:
Let It cook for 5–7 minutes or until eggs are set but still soft. Keep yolks a little runny if that’s your thing!
5. Top & Serve:
Sprinkle with feta cheese and some herbs. Add in a drizzle of olive or chili oil for that finish-your-plate flavor.
Storing, Reheating & Meal Prep Tips
Fridge: It Lasts at least 3 days in an airtight container.
Reheat: Warm gently in skillet or microwave (covered) with a splash of water.
Prep Ahead: Make the veggie base ahead and cook fresh eggs when ready to serve — total brunch cheat code.
Pro Tip: Keep Those Greens Bright
After sautéing, try drizzling a little cold water into the pan and covering it for 30 seconds — it steams the greens gently and locks in that fresh green color.
FAQ – Because You Asked
Can I make it dairy-free?
Yes! Skip the feta or sub a dairy-free version. Flavor still shines.
What’s a good protein add-on?
Add in turkey sausage, shredded chicken, or a scoop of cottage cheese for extra muscle.
Does it work for keto or diabetes-friendly diets?
Totally. It’s naturally low in carbs, high in fiber and protein, and won’t spike your blood sugar.
Can I make this spicy?
Go for it! Add more chili flakes or a touch of harissa to the greens while sautéing.
Can I freeze this?
Yes! Freeze the greens base in portions. Reheat on the stovetop and add fresh eggs when you’re ready.
Can I serve this for dinner?
Absolutely! Top with grilled chicken or white beans and serve alongside a fresh Mediterranean salad.
Final Words from Abby
You don’t need to bake to eat like a brunch queen. This recipe is me saying, “Healthy doesn’t have to be boring.”
It can be bold. It can be green. It can be comforting and kind to your body.
If you try it — take a picture, tag me on Instagram @abbyshealthseries, and let’s turn clean eating into something we look forward to
Check out my low carb pizza recipe for your next low carb recipe “also I love to pair this with my Zucchini Noodles with Tomato Basil Sauce.”
