Serves 4
55 min
Shakshouka with Kale and Mushrooms
Recipe GLPR7488ec76be5f76
A vibrant, aromatic one-pan dish featuring a rich tomato and spice base loaded with sautéed vegetables, topped with gently poached eggs. Baby bella mushrooms and hearty kale create layers of flavor and texture, while cumin and mild harissa paste add warmth and gentle heat. This gluten-free, dairy-free meal is perfect for breakfast, lunch, or dinner.
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Ingredients
2 tablespoons olive oil
½ medium yellow onion, chopped
2 bell peppers, chopped
2 cups baby bella mushrooms, chopped
4 cloves garlic, minced
1 tablespoon ground cumin
⅛ teaspoon ground cayenne pepper, optional
⅓ cup mild harissa paste
½ teaspoon salt
2 (14.5-ounce) cans unsalted diced tomatoes, undrained
3 tightly packed cups lacinato kale leaves, chopped
4 to 6 eggs
Directions
Heat the olive oil in a 10-inch cast iron skillet over medium heat.
Once the oil is shimmering, add the chopped onion and bell peppers. Sauté, stirring frequently, until the vegetables soften and become translucent, about 8 minutes.
Stir in the chopped baby bella mushrooms and minced garlic. Continue sautéing for 3 minutes, stirring occasionally, until the mushrooms begin to release their moisture and soften.
Add the ground cumin, cayenne pepper (if using), salt, and mild harissa paste to the skillet. Stir well to combine all the spices and paste, coating the vegetables evenly. Sauté for 1 minute to bloom the spices.
Pour in the undrained canned diced tomatoes, including all the liquid. Stir the mixture to combine, then bring it to a full boil. Once boiling, reduce heat slightly and allow the sauce to simmer for 10 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
Add the chopped lacinato kale to the skillet and stir well to incorporate it into the sauce. Cook for 10 minutes, stirring occasionally, until the kale is tender and wilted.
Using the back of a spoon, gently create 4 to 6 small wells in the sauce, spacing them evenly around the skillet. Carefully crack one egg into each well.
Cover the skillet with a lid or aluminum foil and cook for 10 to 12 minutes, until the egg whites are completely set and opaque but the yolks remain runny (or cooked to your preference). The eggs should reach 160°F internal temperature for firm whites and yolks.
Remove the skillet from heat. Serve each portion with one or two eggs and plenty of sauce into bowls. Pair with toasted bread if desired.
