Shakshuka has become one of my favorite breakfast/brunch recipes to make since I had it in Israel. One skillet dish that’s simple with tomatoes, onions, garlic, spices and gently poached eggs but packed with flavor. We added the kale to make it extra nourishing and fiber-rich.
Traditionally served with pita bread on the side but avocado slices would also be delicious.
Simple Shakshuka
4
servings10
minutes20
minutes30
minutesShakshuka is a classic North African and Middle Eastern breakfast dish that’s easy, nourishing, and flavorful.
Ingredients
2 tbsp 2 olive oil
1 1 large yellow onion, chopped
1 1 1 red bell pepper, chopped
3 cloves 3 garlic, minced
2 tbsp 2 tomato paste
1 tsp 1 ground cumin
1/2 tsp 1/2 smoked paprika
1/4 tsp 1/4 red chili flakes
28 oz 28 can fire roasted crushed tomatoes
1 cup 1 fresh kale, chopped
2 tbsp 2 fresh parsley or cilantro, chopped
ground black pepper, to taste
sea salt, to taste
5-6 5-6 eggs
feta cheese, for topping
bread or pita, for serving
Directions
- Preheat oven to 375°F.
- In a large skillet over medium, heat 1 tbsp olive oil. Add onion, bell pepper and 1/4 tsp salt. Cook, stirring often, until onions are fragrant and turning translucent, about 4-6 minutes.
- Add garlic, tomato paste, cumin, paprika and red pepper flakes to the skillet. Stir until fragrant, about 1-2 minutes.
- Pour in crushed tomatoes and cilantro or parsley. Stir and let mixture come to a simmer.
- Reduce heat to low and cook for 5 minutes to give flavors time to meld.
- Turn off the heat. taste and add salt & pepper as needed.
- Add the kale and stir until wilted. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Slide out the spoon. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.
- Carefully transfer skillet to oven (use both hands, it’ll be heavy!) and bake for 8-12 minutes, checking often once 8 minutes has passed. they’re done when the egg whites are opaque and the yolks have risen but are still soft.
- Remove from oven and top with cilantro or parsley and red pepper flakes. Serve with crispy bread.
Notes
- If you’re not dairy-free, crumbled feta or goat cheese on top is delicious addition.
