You guys, I’ve been wanting to try this “shakshuka” thing for a while…
Shakshuka is a traditional African dish of poached eggs in a simmering tomato sauce…however, thanks to Molly Yeh, I was inspired to try the kale shakshuka version.
See Molly Yeh’s original recipe here– my recipe is adapted from hers.
- 4 cloves fresh Garlic
- 1 tablespoon canola oil
- 2 cups fresh Kale, washed & chopped
- 1/2 cup vegetable broth
- salt & pepper to taste
- 2 eggs
- Feta Cheese
- Preheat oven to 350 degrees.
- In a cast iron skillet, add oil and saute garlic. Add kale.
- Allow kale to cook down. Once slightly wilted, add vegetable broth.
- Salt & pepper to taste.
- Once cooked down, make 2 wells in kale mixture and crack eggs into wells.
- Bake at 350 degrees for 12-20 minutes (depending on how you like the yolk)
- Serve with crusty bread, roasted potatoes, or any other favorite breakfast side dish.