Shakshuka with Kale and Mushrooms

Shakshuka with Kale and Mushrooms

Hey everyone!  Today is my first day back in D.C. in a while.  I came here to visit my boyfriend…problem is, he’s not here! He’s at work, like most people would be on a Thursday afternoon, while I’m sitting on the couch salivating to Tastespotting. What else is new. For now, my goal is to try some new recipes/restaurants to try out here, but that could challenge since the spice rack of his kitchen is limited to salt and lemon pepper…

Speaking of spices, I almost forgot to upload one of my newest recipes, Shakshuka with Kale and Mushrooms. Basically, it’s a Israeli/Libyan dish of eggs poached in a tomato sauce flavored with spices and peppers, and topped with parsley.  I always like to add extra healthy veggies for extra substance and nutrients, and I found that kale and sautéed mushrooms work great and blend perfectly with the Middle-Eastern flavors of the dish.  Best of all, it looks impressive but it’s actually pretty simple! Serve with crusty bread and it’s even more heavenly.


Shakshuka with Kale and Mushrooms

Shakshuka with Kale and Mushrooms

Serves 4
Adapted from Saveur

1 tbsp olive oil
2 jalapeños, seeded and chopped
1 small yellow onion, chopped
8 cloves minced garlic
1 tbsp. ground cumin
1 tbsp. coriander
1 tbsp. paprika
1  28-oz. can whole peeled tomatoes,
1/2 tsp salt
1/2 cup water
8 eggs (or less, if you don’t need 2 eggs per person)
1/2 cup chopped flat-leaf parsley
2/3 cup white mushrooms, sliced
1/2 bunch kale, ribbed and torn into small pieces
Warm crusty bread for dipping/serving


1. Heat oil in a skillet over medium-high heat. Add jalapeños, onions, and mushrooms and cook 4-6 minutes until onions are tender. Add garlic, cumin, coriander and paprika and cook until garlic is soft.

2. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water and the kale. Reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes. Season sauce with 1/2 tsp of salt.

3. Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with as much parsley as you’d like!
Shakshuka with Kale and Mushrooms
Shakshuka with Kale and Mushrooms

One comment

  1. Awan says:

    I tried juicing kale once. Once. If you have a chcnae to try kale juice some time don’t.But! That put me off kale for a long time. But recently an article in Bon Appetit singing its praises had me reconsider. The easiest way is sliced in 1/2 ribbons and stir-fried in a smoking hot wok with little slivers of garlic thrown in now and then, and sea salt. If they get a little scorched around the edge in a couple of places, good. Do them in small batches, until they’re bright green. A bit of sea salt and that’s it.I’ve been trying other things. Adding some Ethiopian Berbere was fantastic. Would be good with cottage cheese and niter kebbeh, too.Or, throw in some raisins and scallions, a pat of butter, and a tablespoon of olive oil, sea salt, and a teaspoon or two of sugar and stir. Kind of a rugged version of espinacas catalanas.If you don’t believe, me, well, too bad for you. Here’s one last testimonial. I planted four kale in my garden this morning, and my five-year-old shouted, Mmm! I love kale!

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