Shakshuka Recipe

Time30m

Serves4

san marzano tomato sauce, kale, chickpeas, cracked pepper, grilled baguette, poached eggs

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Ingredients

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1
Prepare the Sauce
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the San Marzano tomatoes and cook for about 5 minutes, breaking them down with a spoon.
2
Add Kale and Chickpeas
Stir in the chopped kale and chickpeas. Season with cracked black pepper and let it cook for another 5-7 minutes, until the kale has wilted.
3
Poach the Eggs
Make four small wells in the tomato mixture and gently crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are poached to your desired doneness.
4
Grill the Baguette
While the eggs are poaching, brush the baguette slices with the remaining olive oil and grill or toast until golden brown.
5
Serve the Shakshuka
Once the eggs are ready, serve the shakshuka hot with grilled baguette on the side for dipping.