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Mini Kale Shakshuka

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 6 servings
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Ingredients

2 tablespoons olive oil

6 cloves garlic, minced

1 1/2 teaspoons sweet paprika

1 pound kale, stemmed and coarsely chopped

Kosher salt

1/2 cup chicken or vegetable stock

4 ounces feta cheese, crumbled

Freshly ground black pepper

Pinch of red pepper flakes

Juice of 1/2 lemon

6 large eggs

For serving:

Greek yogurt

Za'atar spice

Fresh flat-leaf parsley, chopped

Crusty bread

Directions

Special equipment:
a medium cast-iron cocotte; 6 mini cast-iron cocottes
  1. Preheat the oven to 350 degrees F.
  2. In a medium cast-iron cocotte, heat the oil over medium heat. Add the garlic and paprika and cook, stirring, for 30 seconds. Add the kale in 2 or 3 batches, allowing it to wilt slightly between batches so it all fits in the pot. Add a good pinch of salt and cook, stirring often, until the kale is softened, 7 to 9 minutes.
  3. Stir in the stock and cook until slightly reduced, about 5 minutes more. Add the cheese, a few turns of black pepper, a pinch of red pepper flakes and the lemon juice. Taste and adjust the seasoning as desired.
  4. Distribute the kale mixture among 6 mini cast-iron cocottes and create a well in the center of each. Crack an egg into each well. Bake, uncovered, until the whites are cooked but the yolks are still runny; check for doneness at 12 minutes.
  5. Top each cocotte with a drizzle of yogurt and a sprinkle of za'atar, parsley, salt and pepper. Serve immediately with crusty bread.