Green Shakshuka
This dish delivers ample B vitamins, which are key for a stable mood and a calm mind. Make this year-round with any leafy greens you love — collards in winter, Swiss chard and kale in the spring, and spinach in the summer. Or combine them to your liking. Serve it with crusty bread if you wish, though the pepitas provide plenty of texture and crunch without it.
Ingredients
- 2 tbs. olive oil
- 2 large bunches Swiss chard (about 11/2 lb.), stems and leaves coarsely chopped and kept separate (about 9 packed cups total)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp. ground cumin
- ¾ tsp. kosher salt, plus a pinch
- ½ tsp. smoked paprika
- ¼ tsp. red-pepper flakes
- ¼ tsp. ground turmeric
- ⅓ cup vegetable broth
- 8 large eggs
- 3 oz. feta cheese, crumbled (about ¾ cup)
- 2 tbs. chopped fresh cilantro
- 2 tbs. chopped pepitas
Directions
Photography: Terry Brennan; Food styling: Betsy Nelson
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