Beet-Greens Shakshuka with Za'atar Labneh

Why it works

Beets and their greens are dense in dietary nitrate, which the body converts via the nitrate-nitrite-nitric-oxide pathway to nitric oxide, the signaling molecule that relaxes vascular smooth muscle and supports healthy blood flow. Tomatoes add lycopene and the eggs supply cholesterol and B-vitamins that serve as substrate for steroid-hormone synthesis, while pumpkin seeds contribute zinc, a cofactor in testosterone production. Together the dish targets the vascular and hormonal systems that underlie sexual function.

Ingredients

• 2 medium beets with greens attached (roast beets, reserve and chop the greens)
• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 (14 oz) can crushed tomatoes
• 4 large eggs
• 1/2 cup labneh (or thick Greek yogurt)
• 1 tsp za'atar
• 2 tbsp toasted pumpkin seeds
• 2 tbsp chopped fresh parsley
• Salt and black pepper to taste

Method

1. Roast the beets at 400F (200C) wrapped in foil for about 40 minutes until tender, then peel and dice; wash the beet greens and roughly chop. (Do this ahead or use pre-cooked beets to save time.)
2. Heat olive oil in a wide skillet over medium heat and soften the onion for 5 minutes, then add garlic, cumin, smoked paprika, and red pepper flakes and cook 1 minute until fragrant.
3. Stir in the crushed tomatoes and diced beets, season with salt and pepper, and simmer 10 minutes; fold in the chopped beet greens and cook 2 minutes until wilted.
4. Make four wells in the sauce, crack an egg into each, cover, and cook 6 to 8 minutes until the whites are set but yolks remain runny.
5. Stir the za'atar into the labneh and dollop it around the skillet.
6. Scatter toasted pumpkin seeds and parsley over the top and serve straight from the pan.