Green Shakshuka with Quinoa

For a meal that will keep you fueled all day long, try this Green Shakshuka with Quinoa. It’s perfect for breakfast, lunch or dinner.

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Green Shakshuka with Quinoa

Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 25 mins
Ready in
TOTAL TIME 40 mins


  • 2 bags Success® Tri-Color Quinoa
  • 2 tbsp canola oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 red bell pepper, diced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 3/4 tsp salt, divided
  • 3/4 tsp black pepper, divided
  • 8 cups shredded kale leaves
  • 4 cups shredded Brussels sprouts
  • 8 eggs
  • 2/3 cup crumbled feta cheese
  • 2 tbsp chopped fresh cilantro


Shakshuka 101

Traditional shakshuka is a delicious dish made with a base of tomatoes and other vegetables, such as onions, garlic or even eggplant. This stew-like mixture is then topped with eggs which cook slowly in the sauce.

Our version of shakshuka blends green vegetables, including kale and Brussels sprouts, with spices, quinoa and eggs. Enjoy this hearty meal any time, whether it be for breakfast, lunch or dinner.

Plant-Based Recipes

There are plenty of benefits to adding more plant-based dishes, made with grains, vegetables and protein alternatives, to your weekly menus. If you’re not quite sure where to start, make sure to check out a few myths and facts about eating a plant-based diet.

Our Success® Rice and Quinoa fits perfectly into a wide variety of diets, whether you’re vegan or enjoy eating everything! That’s why we offer a range of different recipe ideas for you and your family to enjoy from Vegan BBQ Meatloaf to Beef Massaman Curry. Simple shrimp fried rice is another perfect dinner option.

  • This vegetarian shakshuka is packed with protein thanks to our Success® Tri-Color Quinoa and eggs. Leafy green kale and hearty Brussels sprouts provide a range of nutrients, while feta cheese and freshly chopped cilantro offer a tasty finishing touch!

    Step 1

  • Prepare quinoa according to package directions. Preheat oven to 375°F.

    Step 2

  • Meanwhile, heat oil in a large skillet set over medium heat. Add onion, garlic and red bell pepper and cook for 3-5 minutes, or until softened. Add cumin, coriander and 1/4 teaspoon each salt and pepper. Continue to cook for about 1 minute, or until very fragrant. Add kale and Brussels sprouts to skillet. Cook for 5-8 minutes, until bright green and softened.

    Step 3

  • Stir cooked quinoa into kale and Brussels sprouts mixture.

    Step 4

  • Create 8 divots in mixture using a wooden spoon. Crack eggs into divots; season with remaining salt and pepper. Bake for 12 to 15 minutes, or until whites are set.

    Step 5

  • Sprinkle dish with feta cheese and cilantro.

    Recipe Tip

    If you like spice, add a kick to this dish with a drizzle of tomatillo hot sauce or a sprinkle of red chili flakes.