Shakshuka

This recipe is based on several recipes I found online.  I added kale to make this a more complete meal.

Servings: 4-6

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 28 ounce can diced tomatoes
• 1 bunch kale, stemmed & chopped
• 1 tsp chili powder (NOT ground chile!)
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp sea salt
• pinch of dried chili flakes
• 6 large eggs
• 1–2 tbsp freshly chopped parsley
• fresh black pepper, to taste
• feta or goat cheese (optional)

INSTRUCTIONS

1. Heat up oil in a 10 inch cast-iron (ideal) or large skillet over med-high heat.
2. Sauté onions for 3-5 mins or until translucent.
3. Add in garlic and cook for 1 minute.
4. Add diced tomatoes, kale and spices.
5. Bring to a boil, then let simmer for about 5 mins or until the broth has thickened.
6. Create small “wells” for the eggs with a spoon or ladle. Crack eggs directly into the wells.
7. Cover with a lid or with tin foil and let cook for about 10 mins for over-easy eggs or longer for more firmer yolks. Watch closely until desired egg consistency has been reached as each pan/stove top is different.
8. Top with fresh parsley and black pepper. Top with crumbled feta or goat cheese, if desired.
9. Serve immediately with fresh crusty bread or pita for dipping.

---