Today’s recipe for Shakshuka, Eggs in Tomato Sauce, is an exert from the upcoming Fertility Foods Cookbook authored by two registered dietitians. This groundbreaking book is a one of its kind cookbook that helps make a connection between food and fertility.
Over the past several years I have watched close friends, social media connections, and even co-workers struggle with infertility. It is a harsh reality way too many couples have to deal with. Some couples get answers as to the cause, while others face a big fat mystery. Regardless of any explanation, it is just not fair and something I hope no one has to face.
As a Registered Dietitian, I am always looking for ways to improve health and well-being with nutrition. I was so excited when I found out two dietitians were writing an evidenced-based cookbook to connect food and fertility. A book that would promote healthy eating habits and delicious recipes with one goal in mind – to optimize nourishment to a woman’s body during potential child-bearing years.
I am so excited to share with you a recipe excerpt from Fertility Foods: 100+ Recipes to Nourish Your Body! This groundbreaking book written by two of my Registered Dietitian colleagues, Elizabeth Shaw and Chef Sara Haas, is like no other book of its kind. These authors share their personal experiences with infertility while also allowing the reader to understand a true connection between food and fertility.
The cookbook offers more than 100 hundred delicious recipes ranging from sandwiches and soups to sweet treats – there is something in the cookbook for everyone. The authors do an amazing job spelling out basic nutrition principles and setting the foundation for the association between food and fertility. Each recipe includes a gorgeous photo, nutrition facts, and an explanation of how the recipe is associated with fertility. Many of the recipes also include cooking tips. This book has it all!
Today I am giving you a sneak glimpse of the deliciousness with this Shakshuka recipe. Shakshuka is a traditional Israeli breakfast dish perfect to serve at your next brunch gathering. One of the health benefits of this recipe is it helps incorporate several servings of veggies at the start of your day. Additionally, one of the main ingredients is canned tomatoes, which are rich in the powerful antioxidant lycopene, associated with improvved fertility.
I can not say enough positives about this cookbook. It is seriously one of the most well-rounded and beautifully laid out cookbooks I have seen in ages. I am genuinely excited for this cookbook to hit the bookshelves and offer an amazing resource to a community of women.
The book is available at Amazon for pre-order now, but will officially be available the week of October 24. Thank you, Liz and Sara, for allowing me to help spread the word of your outstanding project!
Order your copy here >>> Fertility Foods Cookbook
Your Family’s Dietitian,
- 1 tablespoon olive oil
- 1/2 cup (2 ounces) onion, chopped
- 1 medium bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 3/4 teaspoon Italian seasoning
- 1/8 teaspoon kosher salt
- 1 can (28 ounces) diced tomatoes (no salt added)
- 4 large eggs
- Pinch red pepper flakes
Place a large nonstick skillet over medium heat. Add olive oil, onion, and bell peppers. Cook 5 to 7 minutes, or until softened. Add the minced garlic, black pepper, Italian season, and kosher salt. Stir and cook for 2 to 3 minutes, then add tomatoes. Turn heat to medium, cover, and let cook for 5 minutes.
Remove lid and create four small holes in the tomato mixture. Crack an egg into each hole, then cover and cook for an additional 6 minutes, until white is firm and yolk is set but still able to be punctured with fork. (If you prefer a set egg with a firm yolk, cook for 8 minutes.) Remove from heat and serve with a potato or toasted bread.
*The recipe was reprinted from the Fertility Food Cookbook with permission from authors.