By Joann Robinson, Executive Chef, Sharon Hospital
Happy National Whole Grains Month! Whole grains and protein help keep you full and energized. Sharon Hospital’s executive chef, Joann Robinson, offers this savory, nutrient-rich Shakshuka breakfast bowl recipe that includes three types of whole grains. This trio creates a flavorful meal packed with fiber, protein, B vitamins and antioxidants to give you long-lasting energy to kickstart your day.
- 1 cup red lentils, cooked per directions on package
- 1/4 cup green lentils, cooked per directions on package
- 1 cup farro, cooked per directions on package
- 1 jalapenos, minced
- 2 tablespoons ginger, minced
- 1/2 tablespoon salt
- 1/2 tablespoon turmeric
- 1 tablespoon ground coriander
- 1/2 tablespoon cumin, ground
- 1 to 2 tablespoons canola oil
- 1 cup mushrooms, minced
- 1 yellow onion, minced
- 1 1/2 tablespoons garlic cloves, minced
- 1/2 bell pepper, small dice
- 1/2 jalapeno, minced
- 3/4 cup tomato paste
- 1 1/2 tablespoons smoked paprika
- 1/2 teaspoon cumin
- 1/2 tablespoon harissa paste
- 4 cups San Marzano tomatoes
- 1 1/2 cups chicken stock
- salt to taste
poached eggs, soft
Feta cheese, crumbled
Swiss chard, quick sauté to wilt
parsley, finely chopped
Sauté all grain blend ingredients in a pan to season and warm up the spices. Set aside.
For the sauce, sauté mushrooms, onions, garlic, peppers and jalapeno until tender in a large skillet.
Next, add tomato paste to large saucepan to cook and cover the vegetables.
Add paprika, cumin, harissa, tomatoes and chicken stock to skillet. Simmer for 15 minutes. Mix grain blend into sauce. Salt as desired.
In equal portions, divide sauce and grain blend into bowls. Garnish each bowl with two poached eggs, feta cheese, Swiss chard and parsley. Serve warm.
- Crack each egg into a small ramekin, one at a time.
- Carefully drop each egg into the skillet.
- Cover and continue to cook for 5 to 7 minutes or until all whites have cooked and yolks are still runny. Top with feta, Swiss chard and parsley.