Kale and Tomato Shakshuka with Feta
45 minutes·Serves 4
Shakshuka is said to have originated in mid-16th century North Africa shortly after tomatoes were introduced. Today, it’s mostly served as a brunch dish but can also make for a satisfying dinner. With shakshuka, you are basically poaching eggs and reducing tomatoes at the same time. I build in flavor and texture by adding hearty greens. To successfully bake the eggs, you need a skillet with a lid. If you find yourself without a lid, tin foil will do. I serve this dish with thick toast for dipping and devouring.
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 1 large bunch kale, stemmed, chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 (28-ounce) can diced tomatoes, with juices
- 1 teaspoon salt
- Freshly ground black pepper
- 4 eggs
- ½ cup crumbled goat cheese
Serving suggestion
Hot sauce
Avocado, sliced
Toast
Instructions
- 1Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 3 to 4 minutes. Add the kale leaves in batches, adding more as they wilt, and cook for 4 more minutes. Add the garlic, cumin, and paprika and sauté for 1 more minute.
- 2Stir in the tomatoes, salt and black pepper, and cook gently for 10 minutes.
- 3Make 4 divots in the tomato kale mixture with the back of a large spoon. Crack an egg into each divot, and sprinkle everything with goat cheese.
- 4Cover and continue cooking over medium heat until the eggs are just set, about 15 minutes. Taste, and add more salt and pepper, if needed.
- 5Scoop the mixture into bowls, making sure each serving gets an egg. Add hot sauce, sliced avocado, and a side of crusty toasted bread.
Easy Ingredient Swaps
↔Spinach for the kale
↔Feta or some other salty cheese for the goat cheese
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