Spicy Tomato Shakshuka
Shakshuka is a savory tomato egg bake, meant for dipping and sharing. For extra protein, add cooked sausage or shredded chicken. Feta cheese, hot sauce or chopped cilantro would all be great topping additions. This recipe is also a great option for dinner served over rice or with toasted gluten-free bread.
Ingredients
- 1 onion chopped
- 1 bell pepper chopped
- 4 leaves kale stems removed and leaves torn
- 3 garlic cloves chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 28 oz can whole or crushed tomatoes with excess liquid drained out
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 2-3 organic eggs
Instructions
- Preheat the oven to 375ºF. In an ovenproof skillet over medium heat, heat a bit of olive oil. Add the onion and bell pepper first, cooking for 5-7 minutes until soft. Add the garlic, kale and spices and cook for another minute. Add tomatoes next, and stir well to combine. Simmer for 5 minutes, then use the back of a spoon to make 2-3 holes and crack eggs into each. Place dish into oven for 7-12 minutes, or until the eggs have set to your liking. Serve in the skillet.