Ah, Passover—the magical time in every Jew’s life when you wake up wondering, “Is today the day I give in and secretly scarf down a loaf of bread because I srsly can’t deal with kosher corn flakes anymore?” To prevent you from this grave sin AND to keep you in a fantastic mood all day, we’ve come up with the Passover breakfast to end all breakfasts.
We’ve already discussed the deliciousness that is shakshouka—eggs cooked in a spicy tomato sauce. To make it just a bit more springy, we’re serving up the super food version, filled with plenty of asparagus, spinach, and fresh cheese for spring. Protein is our bestie, and this dish has tons of it. If nothing else, Passover gives us a newfound ability to say no to carbs—not difficult when the replacement carbs taste like a cardboard plate.
- 1 tbsp extra virgin olive oil
- 1 small yellow onion, diced
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1 tsp cinnamon
- 1 tsp coriander
- 2 cups of fresh baby spinach
- 1 cup asparagus, tough ends removed and cut into 1 inch pieces
- 2 eggs
- Salt and pepper
- ½ cup goat or feta cheese, crumbled
Heat the olive oil in a medium skillet over medium high heat. Once hot, add the onions and cook until soft and translucent. Add the paprika, cumin, cinnamon, and coriander, stirring, and cook for another minute.
Add the spinach and let cook down for about 5 minutes, stirring occasionally. Yah, it looks like a lot, but you should know it’ll shrink up and everything will be fine. Add the asparagus and continue cooking for another 5 minutes. Once the spinach is good and wilted, make a little space in all those greens and crack in one egg. Repeat with the other egg, then cover the skillet to cook those badboys to your desired doneness. Sprinkle with salt and pepper to taste then sprinkle over your goat or feta cheese. Enjoy your delicious green masterpiece with some matzah, if you want.