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Fridge Raid Shakshuka

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A vibrant, one-pan dish featuring eggs poached in a spiced tomato and pepper sauce, topped with feta and fresh herbs. Perfect for brunch or a hearty dinner.

Ingredients

Scale
  • 1/3 cup olive oil
  • 1 yellow onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 orange pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 4 cloves garlic, sliced
  • Kosher salt
  • Freshly ground black pepper
  • 3 cups cherry tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon red pepper flakes
  • 1/2 cup chicken stock
  • 1 cup torn kale
  • 6 large eggs
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped parsley
  • Crusty bread, for serving

Instructions

  1. Heat the oil in a large skillet over medium-high heat. Add the onion, all the peppers, and the garlic. Season with a pinch of salt and pepper and cook, stirring, until the vegetables slightly char, 2 to 3 minutes.
  2. Toss in the tomatoes, tomato paste, and red pepper flakes and cook, stirring, until the tomatoes begin to break open, about 1 minute.
  3. Pour in the chicken stock and kale, stir to combine. Make 6 wells in the mixture and crack an egg into each. Cover and cook until the egg whites are set but the yolks are still runny, about 5 to 7 minutes.
  4. Sprinkle with feta and parsley. Serve immediately with crusty bread.

Notes

For a vegetarian version, substitute vegetable stock for chicken stock. Adjust the red pepper flakes to control the heat level. Leftovers can be refrigerated and reheated gently.

Nutrition

Find it online: https://www.receipster.com/shakshuka/

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