Molly Yeh’s Kale Shakshuka

By Angelika Hanna

I had never heard of Shakshuka before I saw it on Molly Yeh’s cooking show ‘Girl Meets Farm’. Molly educated me through her show that Shakshuka is a Jewish (Middle Eastern) dish which is basically a spiced up tomato sauce with an over-easy egg on top; all cooked on the stove top in a frying pan. In one show, Molly modified the original tomato recipe in that she used kale instead of the tomato sauce. She cooked her kale Shakshuka in individual portions for her brunch with friends. I made it in a big frying pan and it came out deliciously.

Recipe:

Prep Time: 30 min

Cook Time: 15 min

Total Time: 45 min

Yield: 2 servings

Cuisine: Jewish/Middle Eastern

Author: Angelika Hanna / Zest4Food

Ingredients:

  • 1 tbsp cold-pressed extra virgin olive oil
  • 1 cooking onion, minced
  • 3 cloves garlic, minced (optional)
  • 1/2 pound kale, washed, stemmed, coarsely chopped
  • 1/4 cup vegetable stock
  • Juice of 1/4 lemon
  • 2 large eggs
  • 2 ounces feta cheese, crumbled

Herbs and Spices:

  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp sweet paprika
  • Pinch of red pepper flakes
  • Dried thyme
  • Fresh flat-leaf parsley, chopped

Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a medium cast-iron or oven-proof pan, heat the olive oil over medium heat.
  3. Add the onions and paprika, and cook until onions are translucent. Add the garlic and cook for approx. 30 sec.
  4. Add the kale, in multiple batches, allowing it to wilt slightly between batches so it all fits in the pan. Add a pinch of salt and cook, stirring often, until the kale is softened, approx. 7 min.
  5. Stir in the vegetable stock and cook until slightly reduced, about 3-4 min.
  6. Add the feta cheese, a pinch of black pepper, a pinch of red pepper flakes and the lemon juice.
  7. Taste and adjust the seasoning as desired.
  8. Crack two eggs, each in a created well in the center of your kale mix.
  9. Bake uncovered, until the egg whites are cooked but the yolks are still runny for an over-easy egg option. If you prefer a well cooked yolk, leave your dish a few minutes longer in the oven. Cook time is approx. 12-15 min.
  10. Top your kale Shakshuka with a sprinkle of dry thyme, parsley, salt and black pepper.

Serve with bread.

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