Kale Shakshuka
This comforting winter dish can be served for breakfast, lunch or dinner. The kale is cooked in chopped tomatoes and served with (or without) poached eggs, feta cheese (or vegan feta) and served alongside crusty bread.
Substitute:
- No kale? Swap for cavolo nero or spinach.
- No feta? Try with soft goat cheese, ricotta or any plant-based alternative.
- No baguette? Use naan bread or pita bread instead.
- Vegan? Swap the eggs for more veg, like peppers or sweet potato.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
100 g Kale
1 Red pepper (sliced)
1 Onion (sliced)
2 Garlic cloves (chopped )
1 Tin chopped tomatoes
2 Eggs
50 g Feta (crumbled) / Vegan feta
2 tbsp Olive oil
1 Small baguette
40 g Parsley
Salt & pepper
Recipe:
- Preheat the oven to 180 C/160 fan/gas mark 4. Roughly chop the kale.
- Heat the olive oil in an ovenproof frying pan over medium-high heat, then add the onion, pepper, garlic and cook until it starts to soften (this should take about 5 mins).
- Add the chopped tomatoes and season with salt and pepper. Cook for 5 minutes.
- Add the chopped kale and crack the eggs into the sauce, then sprinkle with crumbled feta.
- Transfer the pan to the oven and bake until the egg whites are set, but yolks are still slightly runny (about 8-10 minutes).
- Sprinkle some parsley over the top and serve it warm from the pan with some bread for dipping.
- Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days.
Leftovers
Serve the leftovers with a side of green salad seasoned with a light vinaigrette.
