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shakshuka with kale

Simmer eggs in a delicious bath of tomatoes and vegetables. Using canned tomatoes increases the cell-protecting antioxidant power. Serve with warm pita bread or roasted potatoes.

Yield 4 servings • Prep Time 10 minutes • Cook Time 35 minutes

1 tbsp olive oil

½ onion, sliced

1 bell pepper, sliced

2 cloves garlic, chopped

1 (28oz) can crushed tomatoes

4 cups chopped kale

½ tsp kosher salt

½ tsp ground cumin

4 eggs

⅓ cup crumbled feta cheese

½ cup chopped fresh parsley

1. Preheat the oven to 400°F. In a cast-iron skillet, heat the olive oil over medium-high heat. Add the onion and pepper and cook for 10 minutes, stirring occasionally.

2. Add the garlic, crushed tomatoes, kale, salt, and cumin. Stir well. Add 1 cup water and allow to simmer over medium heat for 15 minutes.

3. Using a large spoon, create a well in the tomato mixture and gently crack an egg into it. (To help ensure egg yolks don’t break, crack the eggs into a small bowl before gently pouring into the skillet.) Repeat with the remaining eggs.

4. Transfer the skillet to the oven and cook for 8 to 10 minutes, or until eggs are cooked to desired doneness.

5. Remove from the oven and top with feta and parsley before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.

TIP You can freeze the tomato mixture, reheat, and add the eggs when ready to serve.

VARIATION To add more protein and texture, toss in 1½ cups canned chickpeas with the kale in step 2.

NUTRITION PER SERVING

Calories 223 • Total Fat 11g • Saturated Fat 4g • Cholesterol 197mg • Sodium 626mg • Total Carbohydrate 20g • Dietary Fiber 6g • Sugars 8g • Protein 13g

SHAKSHUKA WITH KALE