Spicy Greens and Roasted Red Pepper Shakshuka
A vibrant and nutritious dish that combines eggs poached in a flavorful tomato and vegetable mixture, perfect for brunch or dinner.
Ingredients
For the base
- 1 tsp Extra Virgin Olive Oil
- 1 cup Yellow Onion, diced (about ½ medium onion)
- 2 cloves Garlic, minced
- 2 cups Eggplant, diced
- 14.5 oz Diced Tomatoes (2 cans, no salt added)
- 1 cup Water
- ½ cup Red Pepper, roasted
- 1 tsp Smoked Paprika
- ½ tsp Cayenne Pepper
- 1 cup Kale, small pieces
- 2 cups Baby Spinach, chopped
- 4 large Eggs
- 2 tbsp Fresh Parsley, chopped (garnish optional)
Instructions
Cooking Steps
- In a large (10-inch) cast iron skillet, sauté the onions in extra virgin olive oil over medium heat until softened, about 3 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Raise the heat slightly and add the diced eggplant. Cook for about 5 minutes, stirring occasionally, allowing the eggplant to brown slightly.
- Add the diced tomatoes, water, roasted red pepper, and spices. Bring the mixture to a low boil.
- Stir in the kale and spinach until the greens are wilted.
- Create four wells in the vegetable mixture, and gently crack an egg into each well.
- Cover the skillet and let the eggs poach until the yolks are firm, about 10–12 minutes.
- Serve garnished with chopped parsley if desired.
Notes
This shakshuka is best enjoyed directly from the skillet with crusty bread for dipping. Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat on the stove over low heat. For best flavor, cook the eggs fresh before serving.