Recipe: Green shakshuka

Shakshuka (meaning shaken together or mixed) is a classic North African and Middle Eastern dish consisting of gently poached eggs in a tasty mixture of simmering tomatoes, peppers, onions and garlic. This fresh spin on the traditional dish swaps out the tomatoes and peppers for greens. Whether you enjoy a plant-based diet or just want to add more greens to your meals, this one-pan dish packs a protein punch to boost your energy and keep you smiling.

Feta cheese is an excellent source of calcium and protein to help build strong teeth.
Spinach stimulates saliva that washes harmful acids away from teeth.
Brussels sprouts are full of vitamin C, which helps maintain healthy teeth and gums.

Ingredients:

¼ cup extra virgin olive oil, plus extra for drizzling

8 ounces Brussels sprouts, trimmed and thinly sliced

Pinch of kosher salt

½ large red onion, finely chopped

3 garlic cloves, minced

8 ounces kale, chopped with veins and stems removed

2½ ounces baby spinach

½ teaspoon crushed red pepper flakes

1 teaspoon coriander

¾ teaspoon cumin

½ cup water

Juice of ½ lemon

4 large eggs

1 green onion, both white and green parts, chopped

Handful fresh parsley, for garnish

Crumbled feta, for garnish

Directions:

In a 10-inch skillet with a lid, heat the olive oil over medium-high heat until it’s hot and shimmering but not smoking.
Add Brussels sprouts and sprinkle with kosher salt. Cook for five to six minutes, tossing occasionally until Brussels sprouts get slightly charred and soften.
Reduce heat to medium. Add onions and garlic. Cook for three to four minutes until onions are soft and translucent.
Add kale and cook for five minutes until wilted. Add spinach and stir.
Add kosher salt, red pepper flakes, coriander and cumin. Toss to combine.
Turn heat to medium low, add water to skillet and cover. Cook for about eight to 10 minutes until kale is completely wilted. Stir in lemon juice.
Using a spatula to separate the greens, create four openings for the eggs. Crack an egg into each opening and season with kosher salt.
Cover the skillet again and cook for four minutes or until eggs are done to your preference.
Remove from heat and drizzle with olive oil. Garnish with parsley and feta.
Serve immediately. Enjoy!