Breakfast: Shakshuka

Recipe by Einat Admony In Israel the word shakshuka is synonymous with breakfast. It's best with a slice or two of challah bread to sop up the juices. This is a version of my dad's recipe, except that he used to mix the eggs together, because my older si

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Shakshuka

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

3 tablespoons canola oil
2 medium yellow onions, chopped
1 large green bell pepper, cored, seeded, and chopped
1 large jalapeño chile, cored, seeded, and chopped
7 garlic cloves, finely chopped
1/4 cup tomato paste
One 28-ounce can whole peeled tomatoes, crushed by hand
1 bay leaf
2 1/2 tablespoons sugar
1 1/2 tablespoons kosher salt
1 tablespoon sweet Hungarian paprika
1 tablespoon ground cumin
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground caraway
1/2 bunch Swiss chard, stemmed and chopped, or spinach
8 to 12 large eggs

Instructions

Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.
Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.

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