The Microbiome Diet Reset by Purdy MS RDN Mary

Author:Purdy MS RDN, Mary
Language: eng
Format: epub
ISBN: 9781641525336
Publisher: Rockridge Press
Published: 2020-06-08T16:00:00+00:00

Green Shakshuka

30-MINUTE, ONE-POT

SERVES 2

PREP TIME 15 minutes

COOK TIME 15 minutes

Shakshuka is a traditional Israeli and North African breakfast food made of simmered spiced tomatoes with poached eggs. Here it gets a green makeover in this flavorful blend featuring spinach and zucchini. Spinach is supportive of the digestive tract and, because of its mild taste, is easy to incorporate into your diet. If you need a little more food in the morning, enjoy this with a slice of toasted sprouted wheat or sourdough bread.

1 tablespoon extra-virgin olive oil

1 small yellow onion, finely chopped

1 medium zucchini, grated

4 cups packed thinly sliced spinach

3 scallions, white and green parts, thinly sliced

1 teaspoon ground cumin

Sea salt

Freshly ground black pepper

4 large eggs

½ avocado, sliced, for serving

2 tablespoons chopped fresh cilantro, for serving

1.In a large skillet, heat the oil over medium-high heat and sauté the onion for 3 to 5 minutes, until softened.

2.Add the zucchini and spinach and sauté for 2 to 3 minutes, until the spinach is wilted.

3.Stir in the scallions and cumin and heat for about 1 minute. Season with salt and pepper.

4.Form four small wells in the spinach mixture and crack an egg into each well. Cover and cook for 5 to 7 minutes, depending on how you like your eggs cooked.

5.Serve the shakshuka topped with avocado slices and cilantro.

Variation tip: Use a large bunch of Swiss chard or bok choy in place of the spinach and zucchini and sauté the chopped greens and stems for five to seven minutes, until the stems are tender, before moving on with the recipe.

Per serving: Calories: 331; Total fat: 24g; Saturated fat: 5g; Protein: 18g; Carbohydrates: 15g; Fiber: 7g; Sodium: 211mg

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