Shashuka
I've had this dish all over the world from Australia to Tel Aviv. It is one of my absolute favorites and making it at home is ridiculously easy. It is high protein, low carb and full of nutrients. Best of all, you can feed the whole family out of one pot, making mornings a breeze!
INGREDIENTS:
(Serves 4)
1 Shallot
1 Bell Pepper (Feel free to use hot peppers if you can take the heat!)
1 Cup Chopped Kale (remove the stems)
1 can of Crushed San Marzano Tomatoes
.5 tsp Cumin
.5 tsp paprika
.25 tsp cayenne
4 Eggs
EVOO
S&P
Feta Cheese
Fresh Parsley
Avocado (optional)
Sourdough bread (optional)
INSTRUCTIONS:
Chop up your pepper, shallots, and kale. Heat oil in a large pan over medium heat. Toss in your peppers and shallots and sauté for 4 minutes. Then add in your tomato sauce and spices and bring to a simmer. Next add in the kale and mix together. Once the kale begins to wilt, approximately 3 minutes, create 4 wells in the sauce and crack an egg into each. (I use a soup ladle to make the wells but you can also use a measuring cup or any large spoon.) Cover the pan and allow the eggs to steam for 6-8 minutes or until the white of the eggs has set.
Season with S&P, top with chopped parsley, crumbled feta cheese, and serve with toasted sourdough bread. Enjoy! בתיאבון!
xoxo,
Angela
