Ingredients

The following ingredients have 3 Servings
  • 1 bunch of kale, stems removed (see note 1)
  • 1 bunch of collard greens, stems removed (see note 2)
  • 2 tablespoons olive oil
  • generous pinch of salt
  • 1 cup (160g) diced yellow onion
  • 3 cloves garlic, minced
  • 2 jalapeño peppers, seeded and diced
  • 1 cup (25g) parsley, chopped
  • 1/4 cup (6g) dill, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly grated nutmeg
  • 6 large eggs
  • salt and pepper to taste
  • sumac for topping (optional)
  • Aleppo pepper flakes for topping (optional)

Instruction

  • Preheat the oven to 375ºF (190ºC) and position an oven rack to the center position. 
  • After removing the stems, rinse the kale and collard greens, and slice them into ribbons, about 1/2-inch thick. Set aside.
  • Heat 2 tablespoons of olive oil over medium-high in an oven-safe skillet or cast iron pan.
  • Add the onions and a generous pinch of salt and cook for 4 minutes, until the onions have softened. Add the garlic and cook for another 30 seconds to a minute, until they are fragrant. Add the diced jalapeños, kale and collard greens and cook until they start to wilt, about 2 to 3 minutes. Add the chopped parsley, dill, cumin and nutmeg and cook for another 2 minutes.  Turn off the heat.
  • Using a wooden spoon or spatula, create 6 wells inside the bed of greens. Crack an egg into each well. 
  • Bake shakshuka for about 4 to 6 minutes, until the egg whites are settled. If you like very runny yolks, start checking the eggs at about 4 minutes. The eggs will cook quickly. 
  • Remove eggs from the oven and season with more salt and pepper to taste. Sprinkle some sumac and aleppo pepper on top, if you like. Serve shakshuka with toast.