How to make green superfood shakshuka
Shakshuka! Even the name sounds juicy and delicious.
A one-skillet dish typically made with eggs baked in a tomato-and-red pepper sauce and spiced with cumin and paprika, shakshuka is—hands down—Israel’s breakfast favorite, says Einat Admony, owner of NYC’s Taïm Falafel & Smoothie Bar and Balaboosta. Easy to see why: It’s not just supernutritious (with heaps of protein and antioxidants like capsaicin) and simple to put together, it’s also low calorie.
Plus, says Admony, the variations are endless: “It’s easy to adapt to your palette.” This recipe, from Admony, adds bunches of dark vitamins C- and K-rich supergreens and extra spices—like caraway, which aids in digestion. She also mixes in feta, which imparts a hint of saltiness and creaminess that plays against the earthiness of the kale and chard. You’ll know it’s done, says Admony, “the moment the egg whites get hard.” L’chaim!
4 tbsp olive oil
2 leeks, white part diced, green tops thinly sliced
3 cloves garlic, thinly sliced
1 medium jalapeño, deseeded and thinly sliced
6 Swiss chard leaves roughly chopped; stalks, thinly sliced
1⁄2 bunch kale, roughly chopped
3 cups spinach, roughly chopped
1 tsp ground caraway
1 tsp ground cumin
1⁄2 cup water
1 tbsp freshly squeezed lemon juice
5 oz feta cheese
1) Heat the olive oil over high heat. Add the leeks, garlic, jalapeño, and Swiss chard stalks and, when softened, add the kale, spinach, and chard leaves. Cook until wilted. Mix in caraway and cumin.
2) Add water and lemon juice, cook for 5 minutes, and lower heat.
3) Create little wells in the mixture and break an egg into each well. Cover the skillet and cook until the yolks are slightly runny.
4) Remove from heat and sprinkle with the feta.
380 calories, 17g protein, 17g carbs, 29g fat