Exposed Yolks & Enough Cheese to Go Around
Shakshuka is a playful little dish of eggs baked in a spiced tomato sauce.
It’s a cheap, easy, and delightful skillet meal that tastes especially fantastic when showered with feta.
I added some kale to round out the meal, but it’s really all about those tender yolks.
They’re begging for a triangle of warm pita to pierce their fragile skins,
so they can swirl into the cheesy sauce like lava.
Shakshuka with Kale and Feta
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 bunch dinosaur kale, stems removed
- 3 garlic cloves, thinly sliced
- 1 tablespoon harissa paste
- 1-28 oz can whole plum tomatoes with juices, coarsely chopped
- salt & pepper
- 6 oz feta cheese, crumbled
- 6 large eggs
- hot sauce and toasted pita to serve
- 12″ skillet
- Preheat oven to 375°F.
- Add the oil to your skillet and heat over medium-low. Add onion and a bit of salt. Sautée gently until onions become soft and fragrant, about 10 minutes.
- Add kale and cook for another 5 minutes.
- Add garlic and cook until fragrant, about about 3 minutes. Stir in the harissa.
- Pour in the tomatoes and season with a pinch of salt and pepper. Simmer for about 10 minutes, until slightly thickened.
- Sprinkle the feta over the top. Gently crack eggs into skillet over tomatoes. Season each with salt and pepper.
- Bake until the egg whites are opaque white but the yolks are still soft, no more than 10 minutes. Let cool briefly and serve with hot sauce and warm pita.