Simple Shakshuka
It's time for brunch! Gather your friends and family around this skillet of warm tomato sauce and perfectly poached eggs, with lots of toasted bread for dipping.
Instructions
- 1
Heat a large cast iron skillet over medium-low heat.
- 2
Once the pan is hot, add the olive oil and swirl to coat the pan. Add the onion, bell pepper, salt, and pepper. Sauté 5 minutes, or until the onion is almost translucent.
- 3
Add the cumin, paprika, and garlic. Sauté 2-3 minutes, or until the garlic is slightly brown.
- 4
Pour in the crushed tomatoes and add the bay leaf. Simmer for 10-15 minutes, or until the mixture has thickened.
- 5
Stir in the baby kale until wilted.
- 6
Reduce the heat to low, then carefully crack the eggs into the sauce. Cover and simmer until the egg whites are set, about 10-12 minutes.
- 7
Top with the feta cheese and remove the pan from the heat.
- 8
Enjoy!
Recipe from tasty.co
Comments
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Ingredients (14)
- •olive oil, drizzle
- •1 cup diced yellow onion
- •1 diced orange bell pepper
- •salt, to taste
- •pepper, to taste
- •½ teaspoon cumin
- •½ teaspoon paprika
- •3 cloves garlic, chopped
- •28 oz canned crushed tomatoes
- •1 bay leaf
- •1 ½ cups fresh baby kale
- •4 large eggs
- •¼ cup crumbled feta cheese
- •toasted bread, for serving