Kale Shakshuka

July 13, 2020

Shakshuka is an easy, impressive, and highly riffable breakfast that can be made and eaten at any time of the day. It may look like it took hours to put together, and it may taste like it too—but we promise, it takes about 30 minutes or less from start to finish. Healthy without sacrificing flavor, this dish is sure to become a staple recipe in your repertoire of quick-fixes with high reward. The hearty and flavorful base contrasts brilliantly with the fatty egg yolks and salty feta cheese. Serve on its own or with a crusty piece of bread, and you’re all set!

 

Ingredients:

1 bunch Local Roots kale, chopped into 1” pieces

1 jalapeño, ribs and seeds removed, chopped into 1” pieces

¼ cup of olive oil, plus more for drizzling

2 cloves garlic, peeled and chopped

½ tsp. cumin, ground 

1 medium shallot, sliced into half moons

3 Local Roots eggs

2 Tbsp. feta cheese

 

Directions:

  1. Heat a medium-sized pot of water and bring to a boil.
  2. Meanwhile, fill a large bowl with cold water and ice.
  3. Cook kale for about three minutes, until bright in color.
  4. Remove kale from pot and place directly into ice bath to stop further cooking. Let sit until cool enough to handle.
  5. Remove from ice bath and squeeze out excess water using a towel.
  6. Blend kale with jalapeno, 1 garlic clove, cumin, olive oil, and about 1 cup of ice until smooth. Add more ice if necessary.
  7. Season with salt to taste. 
  8. Heat a medium-sized skillet over medium heat with 2 Tbsp. olive oil.
  9. Sautée remaining garlic clove and shallot until translucent.
  10. Add purée and cook until heated through.
  11. Using the back of a spoon, make three divots, deep enough so that the eggs will rest neatly inside.
  12. Break eggs into divots and place under broiler on high until eggs are opaque. Take care not to overcook the yolks.
  13. Remove from broiler and sprinkle with feta cheese, flaky sea salt, and red pepper flakes.
  14. Drizzle with olive oil before serving.

 

Recipe and Photos by Local Roots Volunteer Jess Santoro (@jess_santoro)





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