Shakshuka Recipe

Cooking Instructions

1. 1

   Prepare the Tomato Sauce

   In a skillet over medium heat, add a drizzle of olive oil. Add the San Marzano tomatoes and cook for about 5 minutes, mashing them with a spoon. Season with salt and cracked black pepper.

2. 2

   Add Chickpeas and Kale

   Stir in the chickpeas and chopped kale. Cook for another 5-7 minutes, until the kale has wilted and the mixture is heated through.

3. 3

   Poach the Eggs

   Create small wells in the sauce and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes, or until the eggs are set to your liking.

4. 4

   Grill the Baguette

   While the eggs are cooking, heat a grill pan over medium heat. Lightly brush the baguette slices with olive oil and grill until golden brown on both sides.

5. 5

   Serve

   Serve the shakshuka warm, topped with additional cracked black pepper, with the grilled baguette on the side.