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Brusselsprout shakshuka

I love shakshuka, especially with tomato and feta cheese, but Bart doesn't like tomato and also thinks there's too much sugar in it.

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This doesn't really have anything to do with shakshuka but I didn't really know what to call it and it kinda looks like shakshuka because of the eggs.

This dish is very suitable for a strict lowcarb/keto diet. It's also quick and easy to make!

Brusselsprout shakshuka

Brusselsprout shakshuka
cooking time10 min
total cooking time40 min
servings: 2


  • 250 grams brusselsprouts, cleaned
  • 4 eggs
  • 4 tablespoon parmesan cheese
  • 2 cloves garlic, chopped
  • bit of olive oil
  • pepper and salt, chili flakes.


  • Preheat the oven to 220 degrees celcius.
  • Cut the bigger brusselsprouts in half. Season with pepper and salt, add the garlic and some oil. Toss and bake for about 20 minutes.
  • Make 4 pockets in the brusselsprouts and gently drop in the eggs. Divide the parmesan cheese on top and bake for another 10 minutes.
  • Lastly season the eggs with pepper, salt and chili flakes and serve immediately.

One Comment

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