Green Shakshuka

This brain-supportive recipe from Eat to Beat Depression and Anxiety, by Drew Ramsey, MD, offers satisfying flavor and abundant nutrients — without the postmeal crash.

By Drew Ramsey, MD | Experience Life

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.

Makes 4 servings
Prep Time 15 minutes
Cook Time 25 minutes

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

STEP 1

Warm the olive oil in a 12-inch skillet over medium-high heat. Add the Swiss chard stems and onion, and cook for four to five minutes, until tender.

STEP 2

Add the garlic, cumin, ¾ teaspoon salt, paprika, red-pepper flakes, and turmeric. Cook, stirring, for one more minute or until fragrant. Stir in the Swiss chard leaves and vegetable broth, and cook for two to three minutes, until the leaves are tender and most of the broth has evaporated.

STEP 3

Reduce the heat to medium-low. Using the back of a wooden spoon, create eight divots in the chard mixture. Crack an egg into each. Season the eggs with a pinch of salt. Cook until the whites are almost set, five to seven minutes. Sprinkle the cheese over the top, then cover and cook until the whites are set and the yolks are cooked to your liking, two to four minutes more.

STEP 4

Serve in shallow bowls garnished with the cilantro and pepitas.

Photography: Terry Brennan; Food styling: Betsy Nelson

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