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Green Shakshouka

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.


Recommended for: Breakfast, lunch or light dinner
Serves: 1 female


    • 2 eggs
    • 1 cup brussels sprouts, shredded
    • 1 cup Kale
    • 2 spring onions, chopped finely
    • Serve with sweet potato toast or a slice of wholewheat bread
    • 1 Tbsp coconut oil
    • pinch garlic salt
    • salt
    • pepper


  • Chopping board
  • Knife
  • Frying pan with a lid


  • Slice the brussels sprouts into thin slices.
  • Wash the kale and remove stalks, break into bite size pieces.
  • Chop the spring onion finely.
  • Heat the coconut/olive oil in the frying pan and fry the onion until just softening.
  • Add the brussels sprouts, garlic salt, and seasonings and fry until softening, add the kale pieces and stir the vegetables until the kale wilts.
  • Spread the greens evenly across the frying pan and make two hollows to crack the eggs into.
  • First, crack the eggs into a cup and then transfer them into the hollows, one by one.
  • As soon as the egg white is starting to cook through, and there is just a little on the top that still needs cooking, pop the lid on the pan and turn off the heat.
  • The top of the eggs will steam to perfection.


  • Carefully portion up the shakshouka from the pan and serve with some good, wholesome bread or sweet potato toast.

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