Anti-Inflammatory Green Shaksuka

I love the Isreali breakfast dish Shakshuka and celebrate that the combination of vegetable and easily absorbable protein is perfect for the peri-menopausal woman!

Usually this dish is comprised of white and gold eggs in a sea of rosy, red, middle-eastern spiced tomato sauce. But for some of us as we age through mid-life and menopause, especially if we have a family history of arthritis, can feel our joints get scratchy and achey when we eat too many tomatoes, oranges, eggplant, peppers or other arthritis aggravating foods.

I was so happy to re-construct this recipe in a cleansing and anti-inflammatory form as a Green Shakshuka.

In this lovely breakfast or supper dish, a refrigerator full of greens are gently cooked with fragrant middle eastern spices to for a tasty nest for 6 poached eggs.

Easily absorbable protein and a mass of alkalizing, cleansing greens all in one bowl. Fibre is our friend during menopause as fibre will attach to the cholesterol tail of excess hormones grasping them and removing them from the body resulting in reduced peri-menopausal symptoms

I ate this delicious dish for supper served with half a sliced avocado to up the healthy fat and fibre content of my meal. My family crave their carbs and so I cooked buttery pasta nests to serve alongside this sea of green. Sourdough bread slices would also make a delicious addition.

Anti-Inflammatory Green Shakshuka
Serves 4
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 tbsp olive oil
  2. 1 onion diced
  3. 2 zucchini diced
  4. 2 cloves garlic finely chopped
  5. 1 bunch kale finely chopped
  6. 1/2 tsp ground cumin
  7. 1 tsp Ras El Hanout Spice
  8. 1/2 tsp sea salt
  9. 1 cos lettuce finely shedded
  10. 1 cup sunflower seed shoots finely chopped
  11. 6 eggs
Instructions
  1. Heat the olive oil in a large wide pan with a lid
  2. Add the onion and garlic and sauté on a medium heat until softened and translucent
  3. Add the spices and salt and toss through the oil for one minute until they are fragrant
  4. Add the kale and zucchini and toss through the oil and onion mix
  5. Sauté on a low heat until the zucchini is cooked (I added 1/8 cup of water at this point to steam?sauté the vegetables so that they did not catch in the pan)
  6. Stir in the cos lettuce and pea shoots
  7. Make 6 small dimples in the top of the simmering vegetable mix
  8. Break and egg into each dimple and put the lid on the pan
  9. Simmer gently until all of the eggs are softly cooked
  10. Divide the greens and egg and serve alone or with sourdough bread or pasta and slices of avocado.
Notes
  1. You can substitute Swiss chard and parsley or pea shoots for the cos lettuce and sunflower seed shoots. The point is to get a good mix of leafy green vegetables!
  2. You can also add bone broth rather than water to simmer the vegetables to deepen the mineral content of this dish.
Louise Innes Holistic Nutrition http://www.louiseinnes.com/


Legal Disclaimer: The information on this website is not intended to replace medical advice or diagnosis from your family practitioner, specialist or medical doctor. The recipes advice and articles consist of nutritional and lifestyle advice as the sharing of information to support a healthier body.

 
Louise Innes

Author: Louise Innes

Louise Innes is a holistic nutritionist who resides in Calgary, Alberta. Her balanced take on nutrition brings a refreshing perspective to the world of food.

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