Enjoyed with crusty bread and a sprinkle of feta on top, this comforting shakshuka - essentially eggs poached in a skillet with a divine tomato sauce - can be made hundreds of different ways. This version features a variety of robust spices like Smoked Paprika, from the McCormick Gourmet™ Collection, tender chickpeas, and hearty kale greens with baby spinach for a dish that’s equal parts memorable and straightforward to prepare.
Enjoyed with crusty bread and a sprinkle of feta on top, this comforting shakshuka - essentially eggs poached in a skillet with a divine tomato sauce - can be made hundreds of different ways. This version features a variety of robust spices like Smoked Paprika, from the McCormick Gourmet™ Collection, tender chickpeas, and hearty kale greens with baby spinach for a dish that’s equal parts memorable and straightforward to prepare.
Key products
Instructions
Instructions
- Preheat oven to 375°F. Heat 2 tablespoons of the oil in large skillet on medium heat. Add mushrooms, onion, and pepper; cook and stir 5 minutes or until softened. Add remaining 2 tablespoons oil, spices, salt and red pepper. Cook and stir just until fragrant. Stir in tomatoes and chickpeas.
- Working in batches, add kale and spinach, cooking until wilted before each addition. Stir in stock; cook 3 to 4 minutes or until kale is tender. Divide mixture among 4 small baking dishes or mini cast-iron skillets. Use the back of a large spoon to create a well in the center of each portion. Crack one egg into each well.
- Bake 8 to 10 minutes or until eggs are desired doneness. Sprinkle with feta cheese and serve with toasted crusty bread, if desired.
Test Kitchen Tip: If you prefer, you can prepare Shakshuka in just one skillet. Use a large oven-safe skillet. Instead of dividing into portions in Step 2, simply make four wells in the cooked greens mixture and add one egg to each. Bake and serve as directed.
