Shakshouka with Kale and Mushrooms

Name: Shakshouka with Kale and Mushrooms
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; ½ medium-sized yellow onion; 2 bell peppers; 2 cups baby bella mushrooms; 4 cloves garlic; 1 tablespoon ground cumin; 1/8 teaspoon ground cayenne pepper; ½ teaspoon salt; 1/3 cup Mina Harissa mild harissa paste; 2 14.5- ounce cans unsalted diced tomatoes; 3 cups tightly packed kale leaves; 4 to 6 eggs

User Reviews

4.0

6 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
4 to 6 servings
Calories
247 kcal
Cuisine
Tunisian

Shakshouka with Kale and Mushrooms

Tyler Espinosa

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Recipe adapted from Drizzle and Dip's Shakshuka. A seriously delicious breakfast, lunch, or snack!

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Ingredients

Servings

2 tablespoons olive oil
½ medium-sized yellow onion chopped
2 bell peppers chopped*
2 cups baby bella mushrooms chopped
4 cloves garlic minced
1 tablespoon ground cumin
1/8 teaspoon ground cayenne pepper optional
½ teaspoon salt
1/3 cup Mina Harissa mild harissa paste
2 14.5- ounce cans unsalted diced tomatoes undrained
3 cups tightly packed kale leaves
4 to 6 eggs

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Instructions

In a 10-inch cast iron skillet, heat the oil to medium. Add the onions and peppers, and sauté, stirring frequently until softened, about 8 minutes.
Add the mushrooms and garlic and continue sautéing another 3 minutes, until mushrooms have softened.
Stir in the ground cumin, cayenne pepper, salt, and harissa paste. Sauté an additional minute.
Pour in the diced tomatoes and bring to a full boil. Allow the mixture to cook about 10 minutes, stirring occasionally.
Add the chopped kale leaves, stir well, and cook an additional 10 minutes, stirring occasionally.
Dig small wells into the shakshouka and carefully crack eggs into them.
Cover the skillet and allow the eggs to cook until whites have firmed up, about 10 to 12 minutes.
Scoop eggs and sauce into bowls and serve with toasted bread.