Green Shakshuka

Pastured eggs rank highly as nutritious, delicious and easy to prepare food. People often think of eggs as a breakfast or brunch food, but for me eggs are an all time any time food. They make perfect lunches and dinners too.

Mark Hyman’s recipe books are a source of inspiration, and no sooner did I start flipping through the pages than this Green Shakshuka caught my eye. I have made shakshuka many times in the past, but always the more traditional way with tomatoes as the base. This recipe is altogether different and is excellent for people who are avoiding the nightshade family of vegetables. It is rich in protein, fibre and healthy fats, I can see it is fast going to become a favourite!

Here is my version of Green Shakshuka.

Serves 1-2 people depending on your appetite! I ate this all by myself…

Ingredients:

• 1 tablespoon of coconut oil or ghee (I used ghee)

• 4-5 rainbow large chard or kale leaves - chopped

• 1 leek finely sliced

• 1 clove of garlic - minced or crushed

• ¼ teaspoon chilli flakes or powder (I used chilli ancho - but any chilli is fine)

• ½ teaspoon of caraway or cumin seeds

• 1/3 cup full-cream coconut milk

• Salt to taste

• 2 pasture-raised eggs

Method:

Use a medium size frying pan with a lid.

• Heat the fat in the pan on a medium heat

• Add the leek and sauté till soft for about 2-3 minutes, stirring occasionally

• Add the chopped/sliced chard or kale leaves and mix with the leek, continue sautéing for 2-3 minutes

• Add the crushed garlic, caraway seeds and the chilli powder and stir into the vegetables

• Add the coconut milk and stir

• Make little furrows in the vegetable mixture and crack each egg in separately to enable the eggs to cook properly and the egg white to spread a little.

• Cover with lid and cook gently until the egg whites are solid and the yolks still runny.

• Serve immediately.

Recipe adapted from Food What the Heck Should I COOK? Mark Hyman, MD.