My family goes through a lot of eggs on a weekly basis.
It really is our protein of choice, especially during a pandemic when kids are running around, work is somehow happening in the background and everyone needs to eat with minimal time to prep and cook.
I have said this many, many times before, I genuinely believe eggs are the perfect food, especially if you can get your hands on Conestoga eggs that are certified local by Foodland Ontario and produced by Ontario farmers.
One egg has about 6 grams of protein, which is needed for blood sugar balance and to build pretty much everything in the body (think: hormones, enzymes, hair, nails….)
They’re also a really good source of choline — this is a nutrient that’s essential for healthy brain function like learning new things and then actually remembering them!
Eggs are also loaded in key, key nutrients like B vitamins, vitamin D, zinc and selenium which are necessary for hormonal balance, immune function, mood regulation and about a million and a half other functions.
For most breakfasts or lunches, our meals consist of quick omelettes or scrambles, but when we need a change (and to eat more greens, which we’re always trying to do) we make Green Shakshuka.
Shakshuka is popular in many Middle Eastern countries and usually consists of eggs slowly simmering in a flavour-packed tomato sauce.
We like to choose Conestoga Free-Range eggs for our shakshuka or scrambles, since we know they come from Ontario-raised hens that live in open-concept farms with access to outdoor pasture to happily and freely forage. Other Conestoga options include free-range omega 3, free-run, organic and hardboiled and peeled.
For our Green Shakshuka, we’ve swapped out the classic tomato-based sauce and added in greens for the eggs to gently perch on top of and cook, but only slightly.
We then load it with toppings like avocado, feta, cilantro, hot sauce, pretty much the works. We are firm believers in “flavour-bomb” food where every bite gives you something textural and hits on all your taste sensations — this meal does that.
Green Shakshuka with Conestoga Eggs
- 1 Tbsp extra virgin olive oil
- 2 garlic cloves roughly chopped
- 1 medium yellow onion diced
- 1 tsp ground cumin
- 6 cups greens of choice (we used a combo of kale, beet greens, diced zucchini)
- 1/2 tsp sea salt and a few cracks of pepper
- 4 eggs (you can use up to 8 eggs, if you desire)
Toppings (choose which ones you love the most)
- torn up fresh herbs (cilantro, parsley, mint and/or basil)
- 1 avocado sliced
- crumbled feta
- few dollops harissa paste
- few spoonfuls dairy or dairy-free yogurt
- broken crusty bread
- hot sauce
- pinch za'atar spice
- Place a large, wide skillet on medium-high heat.
- Add extra virgin olive oil to coat the bottom of the pan.
- Toss in the onions and saute until translucent, about 5 minutes, then add the garlic and saute for another 3 minutes. Add in the cumin.
- As the onion and garlic are cooking, prep your greens. Chop the kale, beet greens, chard, zucchini - whatever you're using. Then add them to the pan with salt and pepper. If your pan is not that wide, add them in batches, since you are adding 6 cups. You want them nice and wilted, which takes about 5-7 minutes. You can definitely add less or even add more, just adjust the "wilting" time.
- After 5-7 minutes, make little "wells" or holes and crack in the eggs. We only used 4, but you can add up to 8, if you're pan is big enough. After a minute, cover the pan for 3-5 minutes so the eggs can cook quickly. If you don't have a cover big enough, just use an ill-fitting one, it's fine.
- If you like the yolks really running, watch them so they don't overcook.
- Serve with whatever toppings you love.