Breakfast shouldn’t have to feel boring to be good for you. In this recipe, eggs are cooked into a mix of greens, herbs, and olive oil to give you something that’s rich, savory, and full of flavor. It comes together more easily than it looks, and the greens bring in nutrients like magnesium, which supports energy and how your body handles stress. It’s definitely the kind dish that will have you looking forward to breakfast again.
Green Shakshuka with Asparagus Avocado Salad
4
Prep time:
30 min
Cook time:
20 min
Ingredients for Shakshuka
- 4 to 8 large pasture-raised eggs
- 2 tablespoons extra virgin olive oil
- 1 large leek, finely chopped
- 2 large shallots, finely chopped
- 2 small fennel bulbs, finely chopped
- 1 bunch Swiss chard, de-stemmed and roughly chopped
- 1 bunch spinach, de-stemmed and roughly chopped 4 kale leaves, de-stemmed and roughly chopped
- 3 large garlic cloves, thinly sliced
- 1 large zucchini, finely diced
- Zest from 1 lemon
- ¼ jalapeño (optional), thinly sliced
- 4 teaspoon sea salt
- ½ teaspoon crushed black pepper
- 2 scallions, chopped
- ¼ cup filtered water
- ¼ cup dill
Ingredients for Salad
- 8 asparagus spears
- 1 large avocado, diced
- ¼ cup thinly sliced chives
- 2 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon
- ¼ teaspoon salt
- ½ teaspoon fresh ground
Method
Step 1
Place a large skillet over medium heat and add olive oil. Add leeks, shallots, and fennel to the skillet, stirring occasionally for about 5 minutes until veggies are softened and caramelized.
Step 2
Add the Swiss chard, spinach, kale, and garlic to the skillet and stir well, cover and cook for 5 minutes. Stir in zucchini and cover to cook for another 5 minutes, until soft.
Step 3
Remove lid and add the lemon zest, jalapeño, salt, pepper, and chopped scallions and stir well.
Step 4
Create 4 to 8 small wells in the middle of the shakshuka base (according to how many eggs you are using) and carefully crack each egg into a well; cook for 2 to 3 minutes.
Step 5
Pour water around the edge of the skillet and cover for about 2 minutes, poaching until the egg whites are set.
Step 6
While the shakshuka base is cooking, start making the avocado and asparagus salad: Cut away about 2 inches of the base of each asparagus. With a veggie peeler, shave the entire asparagus from bottom to top, making ribbons and rotating as necessary. Whatever is left, chop into small slices. Place all asparagus ribbons in a small bowl.
Step 7
Add avocado to the bowl, along with the chives, olive oil, lemon, salt, and pepper.
Step 8
When eggs are set, remove the lid and sprinkle with chopped dill. To serve, plate shakshuka alongside asparagus salad and enjoy.
Nutritional Analysis Per Serving:
Calories: 441 Total Fat: 32g, Saturated Fat: 6g, Cholesterol: 280mg, Fiber: 12g, Protein: 16g, Carbohydrates: 29g, Sodium: 378mg, Sugars: 6g, Net Carbs: 10g
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Meals like this week’s recipe are a great place to start—real ingredients and balanced nutrition that support your body day to day. But even with a well-rounded diet, it’s not always easy to stay on top of your magnesium levels. That’s where the right magnesium supplement can play a bigger role, supporting sleep and recovery, muscle relaxation, and nervous system balance.
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