serves 2

In Israel, Shakshuka is breakfast. In my home, it’s anytime! Here’s a healthier version without all the oil. Feel free to adjust the spice to your tastes. Serve with a slice or two of whole grain toast to soak up the sauce.


• 2 Tbsp coconut oil

• 1/2 onion, diced

• 1 clove garlic, minced

• 1/2 each of red, yellow and green pepper, diced

• One 15 oz. Fire roasted diced tomatoes

• 1 tsp. cumin

• 1 tsp. smoked paprika

• 1 tsp. kosher or sea salt

• 1/2 tsp. freshly ground black pepper

• 1/2 tsp. crushed red pepper flakes

• 1/2 bunch chopped fresh spinach or swiss chard

• 4 large, organic eggs chopped

• chopped flat leaf parsley for garnish


1. Heat the coconut oil in a medium sized non-stick skillet set over medium heat. Add the onions and sauté until translucent. Add the peppers and cook until they are just getting soft, then add the garlic. Sauté for 1-2 minutes, then add the cumin, paprika, and red pepper flakes and heat until fragrant.

2. Slowly add the tomatoes to the skillet and stir to combine. Season with salt and pepper and bring to a boil. Lower the heat and simmer for about 10-15 minutes, until it has thickened slightly.

3. Place the Swiss chard or spinach and stir to combine. Make 4 wells in the tomato sauce and gently crack the eggs. Cover with a lid and simmer until the whites of the eggs are set and no longer translucent.

4. Adjust the seasonings, adding any salt and pepper, garnish with the chopped parsley, and serve directly from the skillet.


Seasonal Vegetable Frittata

serves 4


• 8 large eggs

• 2 tablespoons olive oil

• 2 medium leeks, washed well and sliced

• 1 bunch swiss chard, chopped

• 1/2 cup crumbled goat cheese

• salt and freshly ground black pepper


1. Preheat the oven to 350 degrees. Prepare the vegetables: wash the swiss chard is several changes of water and spin dry in a salad spinner. Split the leeks lengthwise in half, then cut into slices. Wash in several changes of water being sure to open up the layers to get all the sand, and spin dry in a salad spinner.

2. Place an overproof saute pan over medium heat, add the olive oil and saute the leeks until soft. Add the swiss chard and saute until soft.

3. Meanwhile, beat the eggs in a large bowl and beat well until blended. Season with salt and pepper. Pour them over the vegetables in the skillet and stir gently. Add the goat cheese.

4. Reduce the heat to low, cover the pan and cook until the eggs are nearly set, approximately 6-8 minutes. Remove the cover and place in the oven until the eggs are cooked through and the goat cheese is melted.

5. Run a knife around the edge of the pan and remove the eggs to a plate, cut into wedges and serve immediately.