Do you ever come home at the end of a work day wishing for a hot meal but too tired to cook? I just came back from vacation, so my refrigerator is not fully stocked, and I’m still tired from traveling and fighting a persistent ear/sinus infection. The weather here has been grey and rainy, and I was craving a hot meal.
Thankfully, I had a few basics in the pantry, and had picked up a few fresh vegetables at the store. I decided to go with eggs because I was too lazy to defrost a protein.
Shakshuka is an easy and comforting go to dish that is great for breakfast, lunch, or dinner. You can take a peek in your refrigerator and use any vegetables that you have available. I added some thin strips of curly kale, and chunks of creamy goat cheese. If you haven’t made shakshuka yet, I hope you give it a try.
Shakshuka with Kale and Goat Cheese
1 tablespoon olive oil
1 small onion, diced
2 large kale leaves, ribs removed, and cut into thin strips
1 garlic clove, finely chopped
1 small red bell pepper, diced
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon smoked paprika
¼ teaspoon Aleppo pepper flakes or red pepper flakes
28 ounce can of fire roasted tomatoes, pureed in a blender
1 teaspoon sriracha or harissa, or more to taste
Salt and pepper
Pinch of sugar
2 ounces goat cheese, you could also use feta or seared halloumi
2 tablespoons parsley and cilantro, finely chopped
Toasted bread for serving
1. Pre-heat the oven to 375F.
2. Heat the olive oil over medium heat in a medium-sized cast iron pot, or a deep oven-proof skillet. Sauté the onion until translucent. Add in the kale and the garlic, and sauté for 3 more minutes. Add in the bell pepper and sauté for 2 minutes. Add in the cumin, coriander, smoked paprika and pepper flakes, and stir well. Add in the tomatoes, sriracha or harissa, salt, pepper to taste, and a pinch of sugar. Cover and let simmer for about 10 minutes over medium-low heat. Remove from heat.
3. Crack one egg in a small container, and gently place into tomato sauce. I like to crack the eggs in a soup ladle, and then gently push the ladle into the tomato sauce and tip the egg into the tomato sauce. After all the eggs have been added, place the pot in the pre-heated oven and bake, uncovered, for 8-10 minutes. The whites should be completely set. Remove the pot from the oven and season the eggs with salt and pepper. Crumble the cheese on top, and sprinkle with the chopped herbs. Drizzle with olive oil. Serve in bowls with toasted bread. Serves 2.