Last fall, while in Big Bear we indulged in this cozy spread at the Kitchy Cabin by Chef Lindsey Chase of Fig + Forage LA. Everything Lindsey whipped up for us over the weekend was divine, but this shakshuka recipe draped in slices of fresh avocado was the best…

This has always been a staple dish in my blended family’s kitchen. With our Morroccan and Israeli roots, there are too many variations to count. Sometimes we add white beans, Swiss chard, feta or anything that needs to be used up or make a heartier breakfast. However you spell it, whatever you add, it’s always delicious!

Flexitarian Shakshuka
Serves 4 to 6


4 Tbsp extra-virgin olive oil
1 large onion, thinly sliced
1 each large orange and yellow bell pepper, seeded + thinly sliced
6 garlic cloves, thinly sliced
1 tsp ground cumin
1⁄2 tsp hungarian paprika
1⁄2 tsp smoked paprika
1⁄8 tsp cayenne (or to taste)
3 large ripe tomatoes, coarsely chopped with juices
1 bunch kale, stemmed and thinly sliced
1 teaspoon kosher salt
1⁄4 tsp black pepper
1 cup crumbled goat cheese
6 large eggs
2 avocados, thinly sliced
chopped cilantro, mint + basil for garnish
sliced challah, pita or crusty baguette


Heat oven to 400 degrees. Heat the oil in a large cast iron skillet over medium low heat. Cook onion and bell peppers until soft and lightly browned, about 15- 20 minutes.

Add garlic, cumin, paprika and cayenne, and cook 1 to 2 minutes. Pour in tomatoes and add kale. Season with salt and pepper, and simmer until tomatoes have thickened and kale has wilted, about 10 minutes. Turn of heat and stir in goat cheese.

Using a spoon, create 6 divots in the tomato sauce. Crack eggs individually into a cup and pour into each divot. Season eggs with salt and pepper and transfer skillet to oven and bake until eggs are just set, about 10 minutes. Arrange avocado on top and garnish with chopped herbs. Serve with bread.

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