- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 298
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 12 g
- Cholesterol
- 198 mg
- Sodium
- 684 mg
Shakshuka is traditionally a breakfast dish that originates in North Africa and the Middle East; it is a delicious mixture of peppers and tomatoes that cook down to make a pan sauce that eggs are poached in. Ree added a few things she found in her fridge – including feta cheese and kale – to make it her own.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 298
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 12 g
- Cholesterol
- 198 mg
- Sodium
- 684 mg
Ingredients
Directions
- Heat the oil in a large skillet over a medium-high heat. Add the onion, all the peppers and the garlic. Season with a pinch of salt and pepper and cook, stirring, until the vegetables slightly char, 2 to 3 minutes. Toss in the tomatoes, tomato paste and red pepper flakes and cook, stirring, until the tomatoes begin to break open, an additional minute. Pour in the chicken stock and kale, stir to combine.
- Reduce the heat to medium and cover. Cook, stirring every couple of minutes, until the tomatoes have broken down and the mixture thickens, 9 to 10 minutes.
- Crack the eggs into a pitcher or liquid measuring cup. Slowly add the eggs, one at a time, evenly spacing out 5 around the outer edge of the skillet and adding the last to the very center. Season the eggs with a pinch of salt and pepper. Cover and cook until the whites of the eggs are set, and the yolks are runny, 5 to 6 minutes. Remove from the heat and sprinkle over the feta and parsley. Serve with crusty bread.
