This might be the quickest and laziest shakshuka recipe I have ever made - the only chopping required is for the onion and the rest of the ingredients you just toss into one pan. So it's also easy to clean up, which is perfect for the menstrual phase when you simply cannot be bothered to dirty your whole kitchen for the sake of nourishing your body. It's warm, filling, and delicious. You'll love it so much you actually might get excited about your period starting.
This recipe is perfect for the menstrual phase because of the kidney beans and kale. During your menstrual phase, you want to focus on warm, comforting cooking methods to warm up your uterus. From the nutrition side, you want to stock up on micronutrients that are the building blocks of blood. Your hormones are at their lowest levels and energy is low, so keep your blood sugar steady with low GI foods.
Kidney beans are a wonderful addition to your menstrual phase because they are loaded with iron, phosphorus, and potassium which help build healthy blood, and are also a great source of protein and fiber.
Kale is high in vitamin E which helps flush out estrogen and is an antioxidant that calms inflammation. I typically prefer to cook it because otherwise it contains goitrogens (which suppress thyroid function) and can contribute to PCOS. Vitamin E also contributes to healthy progesterone levels, which is important at this time of your cycle.
Kidney Bean Shakshuka
Serves: 2-3 Active Time: 15 minutes Total Time: 15 minutes
Ingredients
1 yellow onion, diced
4 cloves garlic, minced
28 oz canned diced tomatoes
1/2 tbsp smoked paprika
1 tsp ground cumin
1/2 tsp coriander
1/2 tsp crushed red pepper (optional)
1/2 tsp salt
1/4 tsp black pepper
15oz. can of kidney beans
4 handfuls of Kale
4 eggs
Serve with:
Parsley
Sourdough
Process
Add diced onion and minced garlic to an oiled cast iron skillet over medium-high heat. Stir often for 3-4 minutes, until the garlic is fragrant and the yellow onion becomes translucent.
Pour the diced tomatoes, seasonings, and kidney beans. Thoroughly mix so the spices are evenly embedded within the sauce, then add the kale in as well. Mix again so that the kale is covered.
Leave it to cook uncovered for 5 minutes so the sauce thickens, then make 4 divots in the sauce so you can crack the eggs into each divot.
Cover the skillet and let the eggs cook for 3-5 minutes, depending on how runny you like your eggs.
Serve with parsley and a side of pita or your favorite sourdough.
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