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4.0 from 6 votes

Shakshouka with Kale and Mushrooms

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Add the mushrooms and garlic and continue sautéing another 3 minutes, until mushrooms have softened.
  3. Stir in the ground cumin, cayenne pepper, salt, and harissa paste. Sauté an additional minute.
  4. Pour in the diced tomatoes and bring to a full boil. Allow the mixture to cook about 10 minutes, stirring occasionally.
  5. Add the chopped kale leaves, stir well, and cook an additional 10 minutes, stirring occasionally.
  6. Dig small wells into the shakshouka and carefully crack eggs into them.
  7. Cover the skillet and allow the eggs to cook until whites have firmed up, about 10 to 12 minutes.
  8. Scoop eggs and sauce into bowls and serve with toasted bread.

Notes

  • *I used one red and one orange bell pepper, but you can select whichever colors you prefer

Nutrition Information

Serving 1Serving Calories 247kcal (12%) Carbohydrates 25g (8%) Protein 12g (24%) Fat 12g (18%) Fiber 6g (24%) Sugar 13g (26%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 247

% Daily Value*

Serving 1Serving
Calories 247kcal 12%
Carbohydrates 25g 8%
Protein 12g 24%
Fat 12g 18%
Fiber 6g 24%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.