Shakshuka With Feta & Kale

Exposed Yolks & Enough Cheese to Go Around

Shakshuka is a playful little dish of eggs baked in a spiced tomato sauce. It’s a cheap, easy, and delightful skillet meal that tastes especially fantastic when showered with feta. I added some kale to round out the meal, but it’s really all about those tender yolks. They’re begging for a triangle of warm pita to pierce their fragile skins, so they can swirl into the cheesy sauce like lava.

Shakshuka With Kale & Feta

Serves 4-6

Equipment:

• 12″ skillet

Ingredients:

• 3 tablespoons olive oil

• 1 large onion, thinly sliced

• 1 bunch dinosaur kale, stems removed

• 3 garlic cloves, thinly sliced

• 1 tablespoon harissa paste

• 1-28 oz can whole plum tomatoes with juices, coarsely chopped

• salt & pepper

• 6 oz feta cheese, crumbled

• 6 large eggs

• hot sauce and toasted pita to serve

METHOD:

1. Preheat oven to 375°F.

2. Add the oil to your skillet and heat over medium-low. Add onion and a bit of salt. Sauteé gently until onions become soft and fragrant, about 10 minutes.

3. Add kale and cook for another 5 minutes.

4. Add garlic and cook until fragrant, about about 3 minutes. Stir in the harissa.

5. Pour in the tomatoes and season with a pinch of salt and pepper. Simmer for about 10 minutes, until slightly thickened.

6. Sprinkle the feta over the top. Gently crack eggs into skillet over tomatoes. Season each with salt and pepper.

7. Bake until the egg whites are opaque white but the yolks are still soft, no more than 10 minutes. Let cool briefly and serve with hot sauce and warm pita.