Fridge Raid Shakshuka
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 298
- Total Fat
- 21
- Saturated Fat
- 5
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 12
- Cholesterol
- 198
- Sodium
- 684
- Total: 40 min
- Active: 25 min
Ingredients
1/3 cup olive oil
1 yellow onion, thinly sliced
1 red pepper, thinly sliced
1 orange pepper, thinly sliced
1 yellow pepper, thinly sliced
4 cloves garlic, sliced
Kosher salt
Freshly ground black pepper
3 cups cherry tomatoes
1 tablespoon tomato paste
1 teaspoon red pepper flakes
1/2 cup chicken stock
1 cup torn kale
6 large eggs
1/2 cup crumbled feta cheese
2 tablespoons chopped parsley
Crusty bread, for serving
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.