Looking for a healthy breakfast option to use fall leafy greens?
Moroccan Eggs
- Olive Oil
- Swiss Chard – 1 bunch – stems removed and sliced, leaves cut into ribbons (can substitute with kale, collard greens, spinach)
- Crushed Tomatoes – 1 can
- Cumin Seeds – 1 tsp
- Onion – yellow – 1 medium – finely chopped
- Garlic – 5 cloves – chopped/crushed
- Chili – red or green, seeded and sliced
- Paprika – ½ tsp
- Cayenne – pinch
- Saffron – 1 pinch
- Eggs – 1-2 per person
- Salt and pepper
Directions
- Preheat oven to 375 degrees Fahrenheit
- In a large oven proof skillet heat olive oil over medium heat. When warmed, add swiss chard stems and sautee for 5 minutes until beginning to be tender. Remove stems from pan from pan.
- Using same warmed skillet, add olive oil and cumin seeds. Let them fry until fragrant (1-2 minutes).
- Add onion, season with salt and pepper. Cook for 7-10 minutes until softened.
- Add tomatoes, Swiss chard stems, chili, paprika, garlic, cayenne and saffron (optional). Reduce heat to low. Cook for 15 minutes until sauce thickens. Add Swiss chard leaves and cook until wilted. Taste, and add more salt and pepper if needed.
- Create divots (one divot per egg) in the sauce and break egg into the divot. Sprinkle with salt, pepper and paprika.
- Place skillet in oven and bake for 10-12 minutes (or until whites have set).
For more on healthy eating, contact Graham Beaton“>Graham Beaton naturopathic doctor at 613-290-6115. Graham is in practice a few blocks south of Somerset St and Elgin St in Ottawa.
