Ingredients:
Mouth-friendly recipe: green shakshuka
Whether you enjoy a plant-based diet or are just looking to add more greens to your meals, this one-pan dish packs a protein punch to boost your energy and keep you smiling. This recipe puts a fresh spin on a traditional tomato and pepper shakshuka by swapping the peppers and acidic tomatoes for some power greens instead.
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Feta cheese is an excellent source of calcium and protein that build strong teeth.
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Spinach stimulates saliva that washes harmful acids away from teeth.
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Brussels sprouts are full of vitamin C, which helps maintain healthy teeth and gums.
¼ cup extra virgin olive oil, plus extra for drizzle
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:
1. In a 10-inch skillet with lid, heat olive oil over medium-high heat until simmering but not smoking.
2. Add Brussels sprouts and sprinkle with kosher salt. Cook for about 5 to 6 minutes, tossing occasionally until Brussels sprouts soften and get slightly charred.
3. Reduce heat to medium. Add onions and garlic. Cook for 3 to 4 minutes until softened.
4. Add kale and cook for 5 minutes until wilted. Add spinach and stir to combine. Sprinkle with kosher salt.
5. Add red pepper flakes, coriander and cumin; toss to combine.
6. Add water to skillet. Turn heat to medium low and cover. Cook for about 8 to 10 minutes until kale is completely wilted. Stir in lemon juice.
7. Use the back of a spoon to slightly separate the veggies, creating four openings for the eggs. Crack an egg in each opening and season with kosher salt; cover. Cook for 4 minutes or until eggs have cooked to your preference.
8. Remove from heat and drizzle with olive oil. Garnish with parsley and feta.
9. Serve immediately. Enjoy!
