Shakshouka with Kale and Mushrooms
Recipe adapted from Drizzle and Dip's Shakshuka. A seriously delicious breakfast, lunch, or snack!
Servings: 4 to 6 servings
Calories: 247kcal
Ingredients
- 2 tablespoons olive oil
- ½ medium-sized yellow onion chopped
- 2 bell peppers chopped*
- 2 cups baby bella mushrooms chopped
- 4 cloves garlic minced
- 1 tablespoon ground cumin
- 1/8 teaspoon ground cayenne pepper optional
- ½ teaspoon salt
- 1/3 cup Mina Harissa mild harissa paste
- 2 14.5- ounce cans unsalted diced tomatoes undrained
- 3 cups tightly packed kale leaves
- 4 to 6 eggs
Instructions
- In a 10-inch cast iron skillet, heat the oil to medium. Add the onions and peppers, and sauté, stirring frequently until softened, about 8 minutes.
- Add the mushrooms and garlic and continue sautéing another 3 minutes, until mushrooms have softened.
- Stir in the ground cumin, cayenne pepper, salt, and harissa paste. Sauté an additional minute.
- Pour in the diced tomatoes and bring to a full boil. Allow the mixture to cook about 10 minutes, stirring occasionally.
- Add the chopped kale leaves, stir well, and cook an additional 10 minutes, stirring occasionally.
- Dig small wells into the shakshouka and carefully crack eggs into them.
- Cover the skillet and allow the eggs to cook until whites have firmed up, about 10 to 12 minutes.
- Scoop eggs and sauce into bowls and serve with toasted bread.
Notes
*I used one red and one orange bell pepper, but you can select whichever colors you prefer
Nutrition
Serving: 1Serving | Calories: 247kcal | Carbohydrates: 25g | Protein: 12g | Fat: 12g | Fiber: 6g | Sugar: 13g