The Sol Journal

Green Shakshuka with Avocado

recipes

Green Shakshuka with Avocado

20 October, 2025

A light, vibrant twist on a brunch classic. This Green Shakshuka blends leafy greens, herbs and creamy avocado for a nutrient-dense, anti-bloat breakfast that supports digestion and energy.

SERVES 2 GLUTEN-FREE | DAIRY-FREE | VEGETARIAN

If you’re after a breakfast that feels light, energising and won’t leave you feeling weighed down– this Green Shakshuka is the perfect pick. Packed with leafy greens, herbs and protein-rich eggs, it’s a nutrient dense, low-carb “anti-bloat” breakfast that helps support digestion. Avocado brings healthy fats, fibre and potassium to help reduce water retention, while asparagus offers prebiotic fibre and natural diuretic properties that may reduce bloating and puffiness. Light, nourishing and satisfying without heaviness—perfect for a spring brunch or energising start to the day.

Ingredients

1 tablespoon extra virgin olive oil
1 shallot, finely sliced
2 garlic cloves, minced
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon cumin
¼ teaspoon sweet paprika
1 leek, finely sliced
1 bunch asparagus, chopped
2 handfuls baby spinach
¼ cup fresh coriander
¼ cup fresh parsley
1 lemon, juiced
¼ cup vegetable broth
4 eggs
⅓ cup green peas
1 teaspoon chilli flakes (optional)
Fresh coriander and parsley, to garnish

Method

  1. Heat a large pan over medium heat and add a drizzle of olive oil. Sauté the shallot, garlic, cumin, paprika, salt and pepper for 3–4 minutes, until fragrant and softened.
  2. Add the leek and asparagus. Cook for another 3 minutes until just tender. Stir in the spinach, coriander and parsley, cooking until the spinach has wilted down.
  3. Transfer the mixture to a blender. Add the lemon juice, vegetable broth and 1/2 cup boiling water, then blend until smooth and vibrant green.
  4. Pour the blended mixture back into the pan and bring to a gentle simmer. Use a spoon to create four little wells in the sauce, then crack the eggs into each well. Cover with a lid and cook for 5–7 minutes, or until the egg are to your liking.
  5. Scatter the peas over the top and allow them to warm through in the steam. Finish with extra fresh coriander, parsley and a sprinkle of chilli flakes if using. Serve straight from the pan.