Green Shakshuka with Spinach, Herbs & Feta over Olive-Oil Toast

Why it works

Egg yolks are a leading dietary source of choline, the precursor to the neurotransmitter acetylcholine central to memory, and they carry the retinal-and-brain carotenoids lutein and zeaxanthin. The spinach, chard, and herbs stack folate, vitamin K, and lutein that concentrate in neural tissue, extra-virgin olive oil adds polyphenols and monounsaturated fat, and the protein-and-fiber combination keeps blood sugar steady for sustained lunchtime focus.

Ingredients

• 4 large eggs
• 5 oz (140 g) fresh spinach
• 3 large chard leaves (about 120 g), stems sliced and leaves chopped
• 3 tbsp extra-virgin olive oil, divided
• 3 cloves garlic, thinly sliced
• 3 scallions, sliced
• 1/2 cup (15 g) mixed fresh parsley, cilantro, and dill, chopped
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes (optional)
• 1/3 cup (50 g) crumbled feta
• 2 thick slices whole-grain sourdough
• 1/2 tsp fine sea salt, plus black pepper
• 1 lemon, cut into wedges

Method

1. Warm 2 tbsp olive oil in a lidded skillet over medium heat and soften the sliced chard stems, garlic, and scallions for 3-4 minutes without browning.
2. Add the cumin and red pepper flakes, then pile in the spinach and chard leaves and cook, stirring, until fully wilted, 3-4 minutes; season with 1/2 tsp salt and pepper.
3. Stir in most of the fresh herbs, then make four wells in the greens and crack an egg into each.
4. Cover and cook over medium-low heat for 5-7 minutes until the whites are set but the yolks are still soft.
5. Meanwhile toast the sourdough and drizzle each slice with the remaining 1 tbsp olive oil.
6. Scatter the feta and remaining herbs over the shakshuka, finish with black pepper, and serve straight from the pan over the olive-oil toast with lemon wedges to squeeze on top.