Kale Shakshuka With Garlic, Feta, and Lemon
Shakshuka is a classic and beloved Middle Eastern recipe, but that doesn’t mean it can’t be tweaked. Instead of using tomatoes, here Molly Yeh, creator of the entertaining blog My Name is Yeh, cleverly substitutes kale and lemon to create an earthy and delicious green version. She prefers to serve the dish in individual cocottes, but you could easily swap them for a 10-inch cast-iron fry pan, so that guests eat communally. The perfect pairing is a sizable hunk of crusty bread, for dipping into the runny yolks and sopping up the verdant sauce. Traditionally, shakshuka is eaten for breakfast, but it makes a delightful, and easy, weeknight dinner.
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SERVINGS
6
INGREDIENTS
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 11⁄2 teaspoons sweet paprika
- 1 pound kale, stemmed and coarsely chopped
- Kosher salt
- 1⁄2 cup chicken or vegetable stock
- 4 ounces feta cheese, crumbled
- Freshly ground black pepper
- Pinch of red pepper flakes
- Juice of1⁄2 lemon
- 6 large eggs
- Greek yogurt
- Za’atar
- Chopped fresh flat-leaf parsley
- Crusty bread
HOW TO MAKE IT
- Preheat the oven to 350ºF.
- In a medium cast-iron cocotte, heat the oil over medium heat. Add the garlic and paprika and cook, stirring, for 30 seconds, then add the kale in two or three batches, allowing it to wilt slightly in between so it can all fit into the pot. Add a good pinch of salt and cook, stirring often, for7 to 9 minutes, until the kale is softened. Stir in the stock and cook for 5more minutes, until slightly reduced. Add the cheese, a few turns of black pepper, a pinch of red pepper flakes, and the lemon juice. Taste and adjust the seasoning as desired.
- Distribute the kale mixture among 6 mini cocottes and create a well in the center of each. Crack an egg into each well and bake uncovered until the whites are cooked but the yolks are still runny; begin checking for doneness at 12 minutes.
- Top each cocotte with a drizzle of yogurt and a sprinkle of za’atar, parsley, salt, and pepper and serve immediately with crusty bread
