This shakshuka is a bomb containing plenty of nutrients, minerals and antioxidants from kale, purple cabbage and kidney beans. The gooey yolk explosions (like my kids call it), keep the excitement high. Serve it on it’s own or with a side of bread.
This fulfilling shakshuka could be served at breakfast, brunch or as a healthy meal. Add any of your favorite herbs and some chopped spicy chili for a kick.
What makes this Shakshuka so healthy?
Kale: Known as the king of crucifers, kale reigns over most other kinds of vegetables for it’s nutritional content . All varieties of kale are a good source of cancer fighting, heart-protective glucosinolates and antioxidants. One serving of kale has more calcium than six ounces of milk and more fiber than three slices of whole-wheat bread.
Purple Cabbage: Purple cabbage is the antioxidant king. It has six times more antioxidant activity than green cabbage and three time more than savoy cabbage. It is one of the most nutritious vegetables that you can get from a grocery store.
Kidney Beans: Kidney beans are high in soluble fiber, which slows the emptying of stomach and helps keep you feeling satisfied between meals. A bean loaded shakshuka for brunch can keep the munchies away until dinner. New research shows that beans have the potential to battle high blood pressure, cardiovascular disease, diabetes, obesity, cancer and diseases of digestive tract.
Additional Herbs: I like to garnish my shakshuka with fresh parsley and dill. In addition to being rich in antioxidants, these herbs contain cancer fighting properties, help in digestion, relieve bloating, aid kidney health and boosts hormonal balance.
Ingredients at a glance:
- Frying pan with a lid
- 1 medium red onion (finely diced)
- 3 cloves garlic (finely chopped)
- 2 Tbsp tomato paste (substitute 1/2 cup tomato puree)
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp sumac (substitute: 1/2 tsp crushed red chili)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups (200 grams) kale (frozen or fresh, chopped) (substitute: 2 cups chopped spinach)
- 1 cup 100 grams purple cabbage (thinly chopped) (substitute: green cabbage)
- 2 cups (400 grams) cooked kidney beans (canned, with water)
- 4-6 medium eggs
- crumbled feta
- chopped fresh parsley
- fresh dill
- chopped spicy red chili (optional)
- Put a frying pan on medium heat and add the olive oil. Add chopped onion and garlic, and saute for 1 minute. (Tip: to get the maximum health benefits of garlic, chop it 10 minutes before you expose it to heat.)
- Add the tomato paste along with the coriander powder, cumin powder, sumac. Season with salt and pepper and saute on medium low heat for 1 minute. Keep stirring to avoid burning.
- Add kale and purple cabbage and saute for 2 minutes.
- Add the cooked kidney beans, along with its water. Saute for 2 minutes. If it looks too dry, add 1/2 cup of water.
- Break the eggs, one at a time, into a bowl. Make small wells using a spatula, into the pan and add one egg at a time into it.
- Cover and cook on medium low heat for 3 minutes, or until the egg whites are not transparent anymore. For a firm yolk, cook a minute or two longer.
- Garnish with crumbled feta, chopped parsley, dill and chopped red chili.
- Serve on it's own or with a side of bread. Enjoy!
- You can garnish with any herbs of your choice.
- Make it fresh, just before serving.
- Add more eggs if you like.