Print this Recipe
Prep time: 20 Minutes
Cook time: 20 Minutes
Yield: 4 Servings

A twist on traditional Shakshuka, a Middle Eastern breakfast recipe, this delicious version is topped with poached eggs and packed with green vegetables and creamy Greek Yogurt.

Ingredients

  • 1 tablespoon olive oil
  • ½ medium yellow onion, diced
  • 1 green bell pepper, diced
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • 1 cup shredded brussels sprouts
  • 1 medium-size leek, halved lengthwise and thinly sliced
  • 1 10-oz container La Terra Fina Spinach Artichoke & Parmesan Dip & Spread Made with Greek Yogurt
  • ¼ teaspoon vegetable broth
  • 4 eggs
  • ¼ cup feta cheese
  • ¼ cup coarsely chopped parsley
  • Toasted bread, for serving

Instructions

  1. Heat the olive oil in a medium skillet over medium heat. Add the onion and pepper and sauté for 5 minutes.
  2. Add the cumin and salt to the skillet and sauté for 1 minute, until fragrant.
  3. Turn the heat to medium-high and add the brussels sprouts. Sauté for 2-3 minutes, until lightly browned. Add the leeks to the skillet and sauté with the rest of the ingredients for 5 minutes, until they are translucent.
  4. Add the La Terra Fina Spinach Artichoke & Parmesan Dip & Spread Made with Greek Yogurt and vegetable broth to the skillet and mix with the rest of the ingredients until combined.
  5. Create 4 wells in the mixture and crack the eggs into them. Cover and cook for 3-4 minutes. The whites should be cooked through and the yolks should be runny.
  6. Remove from heat and sprinkle the feta cheese and parsley on top. Serve with slices of toasted crusty bread.

Get fresh updates
& recipes by email

We'll never share your email address and you can opt out at any time, we promise.