Egg Shakshuka with Kale and Bacon

Recipe from Cristen Clark, Food & Swine

Egg Shakshuka With Kale and Bacon

Ingredients

  • 6 tablespoons butter, divided
  • 1 bunch kale, leaves stripped, chopped
  • 3 strips bacon, chopped
  • 5 garlic cloves, chopped, divided
  • 1 teaspoon salt, divided
  • 1 large yellow onion, chopped
  • 2 bell peppers, chopped
  • 1½ teaspoons paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ⅛ teaspoon red pepper flakes
  • ¼ teaspoon black pepper
  • 28-ounce can whole tomatoes and juices, chopped
  • 6 large eggs
  • ½ cup feta cheese
  • ¼ cup chopped parsley

Preheat oven to 350 degrees F.

In a large, 12-inch cast-iron skillet over medium heat, add 3 tablespoons butter, kale, bacon and 3 garlic cloves. Sauté until kale is tender. Remove from skillet onto a plate, set aside.

In the same large cast-iron skillet, add remaining 3 tablespoons butter, onions and bell pepper. Sauté until tender, stirring occasionally. Add remaining 2 garlic cloves and cook 1-2 minutes more.

Add paprika, cumin, coriander, red pepper flakes, salt, pepper and chopped tomatoes. Reduce heat to medium-low. Simmer uncovered for 12-14 minutes until mixture is thickened.

Spread kale and bacon mixture over reduced tomato-pepper mixture. With the back of a spoon make 6 wells. Crack an egg into each well. Place the cast iron skillet into preheated oven for 10-12 minutes until egg whites are cooked throughout but yolks are still supple and runny.

Garnish with feta cheese and chopped parsley. Serve warm with slices of crusty country bread or warm pita bread.