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Shakshuka

Shakshuka | BourbonandHoney.com
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Eggs poached in a flavorful tomato sauce packed with veggies, this dish is great for a quick, flavorful and delicious breakfast or dinner.

Ingredients

Scale
  • 2 tablespoon olive or coconut oil
  • 1 medium onion, chopped
  • 1 red bell pepper, sliced
  • 1 package (8 ounces) baby portabella (cremini) mushrooms, thinly sliced
  • 4 cups chopped kale or spinach
  • 2 cloves garlic, finely chopped
  • 2 cans (14 ounces each) fire roasted diced tomatoes
  • 1 tablespoon za’atar seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • Pinch cayenne pepper
  • 5 eggs
  • Chopped green onions, cilantro or parsley for garnish

Instructions

  1. Heat the oven to 350°F. Heat a large cast iron skillet over medium heat. Add the olive oil, onions, peppers and mushrooms. Cook for 6 to 8 minutes or until softened. Stir in kale and garlic and cook for an additional 3 to 5 minutes or until the kale is wilted. Stir in the tomatoes, za’atar seasoning, cumin, paprika, salt, pepper and cayenne. With the back of a spoon, make 5 little indents in the tomato mixture for the eggs. Crack an egg into each indent and place the skillet in the oven. Bake 8 to 12 minutes or until the egg whites are set and yolks are cooked to desired doneness. Garnish with fresh herbs, if desired.

Nutrition

Find it online: https://www.bourbonandhoney.com/shakshuka/