Shakshuka is the apex of egg dishes. It’s low-maintenance but high-reward (one pan, lots of deliciousness). It’s layered with flavor and loaded with clean, nutritious ingredients — and it’s appropriate to eat at any time of the day. What more could we want?
Shakshuka is a forever brunch staple of ours and we’re feeling a renewed love for this dish after spotting it in the new cookbook from Staub. We’re sharing the ultimate leafy green-loaded kale shakshuka recipe — developed by one of our fave farm-dwelling chefs — straight from the pages of The Staub Cookbook below…
Shakshuka is a classic recipe that originated in North Africa, but that doesn’t mean it can’t be tweaked. Instead of using tomatoes, Molly Yeh, creator of the lifestyle food blog My Name is Yeh, cleverly substitutes kale and lemon to create an earthy and delicious green version. She prefers to serve her kale shakshuka in individual cocottes, but you could easily swap them for a 12-inch cast-iron fry pan so guests can eat communally. Add a sizable hunk of crusty bread for dipping into the runny yolks and sopping up the verdant sauce to make it a meal. Traditionally, shakshuka is eaten for breakfast but it makes a delightful, easy weeknight dinner.
Kale Shakshuka With Garlic, Feta + Lemon
Serves 6
Ingredients:
2 Tbsp olive oil
6 cloves garlic, minced
1 1⁄2 tsp sweet paprika
1 pound kale, stemmed and coarsely chopped
1⁄2 cup chicken or vegetable stock
4 oz feta cheese, crumbled
6 large eggs
freshly ground black pepper
pinch of red pepper flakes
juice of 1⁄2 lemon
kosher salt
for serving:
Greek yogurt
za’atar spice
fresh flat-leaf parsley, chopped
crusty bread
Directions:
Preheat the oven to 350ºF.
In a medium cast-iron cocotte, heat oil over medium heat. Add garlic and paprika and cook, stirring for 30 seconds, then add kale in two or three batches. Allow it to wilt slightly between so it all fits into the pot. Add a good pinch of salt and cook, stirring often for about 7 to 9 minutes, until kale is softened.
Stir in stock and cook for 5 minutes more, until slightly reduced. Add the cheese, a few turns of black pepper, a pinch of red pepper flakes and lemon juice. Taste and adjust seasoning as desired.
Distribute kale mixture among 6 mini cocottes and create a well in the center of each. Crack an egg into each well and bake uncovered until the whites are cooked but yolks are still runny. Check for doneness at 12 minutes.
Top each cocotte with a drizzle of yogurt and a sprinkle of za’atar, parsley, salt and pepper and serve immediately with crusty bread.
Reprinted with permission from The Staub Cookbook, copyright © 2018. Photography by Colin Price. Published by Ten Speed Press, an imprint of Penguin Random House.
