Mini Kale Shakshuka Recipes
SHAKSHUKA WITH FETA
Steps:
- Heat the oil over medium heat in a large skillet. Add the onions and a pinch of salt and cook, stirring, until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, harissa, smoked paprika, red pepper flakes, another good pinch of salt and a few turns of black pepper. Cook until it's all dreamy-smelly, another 2 minutes. Stir in the tomato paste, followed by the chopped tomatoes and sugar, and simmer until slightly thickened, 10 minutes more. Taste the sauce and adjust the seasonings.
- Make 8 little wells in the sauce and crack in the eggs. Simmer until the egg whites are set but the yolks are still runny, about 10 minutes. (You can either baste the eggs with sauce during cooking or just let them be in a sunny-side-up situation.) Off the heat, drizzle with olive oil and sprinkle the eggs with a little salt and pepper. Scatter the feta and parsley over all.
MINI KALE SHAKSHUKA
Provided by Molly Yeh
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- In a medium cast-iron cocotte, heat the oil over medium heat. Add the garlic and paprika and cook, stirring, for 30 seconds. Add the kale in 2 or 3 batches, allowing it to wilt slightly between batches so it all fits in the pot. Add a good pinch of salt and cook, stirring often, until the kale is softened, 7 to 9 minutes.
- Stir in the stock and cook until slightly reduced, about 5 minutes more. Add the cheese, a few turns of black pepper, a pinch of red pepper flakes and the lemon juice. Taste and adjust the seasoning as desired.
- Distribute the kale mixture among 6 mini cast-iron cocottes and create a well in the center of each. Crack an egg into each well. Bake, uncovered, until the whites are cooked but the yolks are still runny; check for doneness at 12 minutes.
- Top each cocotte with a drizzle of yogurt and a sprinkle of za'atar, parsley, salt and pepper. Serve immediately with crusty bread.
More about "mini kale shakshuka recipes"
EASY SHAKSHUKA RECIPE - CHEF CINDY
From chefcindy.com
Estimated Reading Time 3 mins
- Heat an oven to 325°. Pour the sauce in 4 mini cast iron skillets (or 1 large) and place in the oven for 5 minutes.
- Prepare the poached eggs, and nestle them into the sauce along with arugula leaves. (*See Notes if using large skillet).
- Heat in the oven for an additional 5 minutes or until desired time for the egg to be cooked hard or runny (it is recommended to leave it a little runny in this recipe).
KALE SHAKSHUKA WITH GARLIC, FETA, AND LEMON | TASTE
From tastecooking.com
Estimated Reading Time 2 mins
FOOLPROOF SHAKSHUKA RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5
CHICKPEA AND KALE SHAKSHUKA – SMITTEN KITCHEN
From smittenkitchen.com
Estimated Reading Time 4 mins
WE'RE MAKING THIS KALE SHAKSHUKA WITH FETA + LEMON IMMEDIATELY
From thechalkboardmag.com
Estimated Reading Time 2 mins
MINI KALE SHAKSHUKA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
Servings 6Total Time 45 mins
EASY GREEN SHAKSHUKA RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
Estimated Reading Time 8 mins
START YOUR DAY THE MOLLY YEH WAY WITH THESE BREAKFAST RECIPES
From foodnetwork.ca
MINI KALE SHAKSHUKA | MOUNTAIN VIEW COUNTRY MARKET
From mountainviewbulkfoods.com
KALE SHAKSHUKA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Estimated Reading Time 2 mins
- In a largish cast-iron skillet or cocotte over medium heat, warm the oil. Add the garlic and paprika and cook, stirring, for 30 seconds, then add the kale in 2 or 3 batches, allowing it to wilt slightly in between batches so it can all fit comfortably in the skillet. Add a generous pinch of salt and cook, stirring often, until the kale is softened, 7 to 9 minutes. Stir in the stock and cook until slightly reduced, about 5 minutes more. Add the cheese, a few turns of black pepper, a pinch of red pepper flakes, and the lemon juice. Taste and adjust the seasoning as desired. Remove from the heat.
- If using a skillet or cocotte, use the back of a large spoon to create 6 wells evenly distributed in the kale mixture. If using mini cocottes, distribute the kale mixture among 6 dishes and use the back of a large spoon to create a well in the center of each.
- Crack an egg in each well and bake, uncovered, until the whites are cooked but the yolks are still runny, 10 to 15 minutes.
MINI CAST IRON SKILLET EGG RECIPES - IMAGE OF FOOD RECIPE
From herewebuy.org
MINI KALE SHAKSHUKA - YUMMYFOOD255
From yummyfood255.blogspot.com
MINI KALE SHAKSHUKA | DELICIOUS HEALTHY RECIPES, SHAKSHUKA ...
From pinterest.jp
SHAKSHUKA FOOD NETWORK RECIPES WITH INGREDIENTS,NUTRITIONS ...
From tfrecipes.com
THIS MINI KALE SHAKSHUKA... - SIGHT & HEARING ASSOCIATION ...
From facebook.com
MINI KALE SHAKSHUKA | RECIPE | SHAKSHUKA, SHAKSHUKA ...
MINI KALE SHAKSHUKA - LOVEHEALTHYFOOD
From lovehealthyfood01.blogspot.com
MINI KALE SHAKSHUKA - ALL RECIPES
From tiankitchen001.blogspot.com
MINI KALE SHAKSHUKA – RECIPES NETWORK
From recipenet.org
MINI KALE SHAKSHUKA
From greatkitchen4.blogspot.com
MINI KALE SHAKSHUKA | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.ca
MINI KALE SHAKSHUKA | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
