In our introductory email, we talked a lot about how the Kenzai Nutrition plan prioritizes vegetables. In this email, we'll show you how to turn produce into a power breakfast. We’ll be making a flavorful dish popular throughout the Mediterranean Basin called shakshuka.
Shakshuka makes excellent use of leftover ‘odd-man-out’ vegetables--and some pantry basics--to elevate simple breakfast fare to new culinary heights. It's a dish that can be eaten for any meal of the deal, or served with any protein. Today, we’ll be making it with eggs!
Shakshuka is perfect for your Kenzai Nutrition diet, since it uses minimally processed ingredients. It’s also packed with veggies and boosted by protein-packed eggs. Best of all, it feels indulgent - while still being moderately healthy… perfect for a Saturday-staycation brunch at home.
It's a welcome departure from the flavorless slog of breakfast routine.
- 3-5 cloves garlic, minced
- 1 white onion, diced
- 1 red bell pepper
- 1 anaheim chile, diced
- 1 zucchini, quartered then diced
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. cayenne pepper
- 1 small can whole tomatoes, roughly chopped
- 5-7 leaves kale, de-stemmed, then roughly chopped
- Salt and pepper to taste
- Chopped parsley (for serving)
- Crumbled feta (for serving)
Process overview (for pictures and in-depth scroll down the page!):
1) Prepare mise en place: dice one white onion; mince 3-5 cloves garlic; rough chop red bell and anaheim peppers; quarter and dice zucchini; then roughly chop kale.
2) Heat oven to 375-degrees fahrenheit.
3) Heat 2 tbsp. oil in a cast-iron skillet (preferable to non-stick) over medium heat.
4) Add diced onion and chopped peppers to pan, then reduce heat slightly. Let cook, stirring occasionally, until soft (about 15-20 minutes).
5) Add 1 tbsp. smoked (or sweet, if unavailable) paprika; 1 tsp. each cumin and cayenne; and a healthy pinch of salt and pepper to skillet mixture. Stir to coat.
6) Add minced garlic; cook until garlic softens, about 2-3 minutes.
7) Stir in rough-chopped canned tomatoes. Add rough-chopped kale after 5-6 minutes of simmering. Continue simmering for an addition 3-5 minutes, stirring occasionally.
8) Form 6 wells in tomato mixture for eggs. Crack eggs into respective wells; transfer to over. Cook for 8-10 minutes, or until egg whites are set.
9) Remove from oven; season with salt and pepper to taste; top with chopped parsley and crumbled feta; serve alongside a crusty baguette, or toasted pita.