This is one of my favorite dishes to make when I’m having company over because it looks beautiful but is incredibly easy to make. Shakshuka are baked eggs, traditionally in a tomato based sauce, found commonly in Mediterranean and Middle Eastern cuisines. Serve the dish alongside a thick slice of buttered sourdough, brown rice or all on its own! Make it vegan by removing the eggs and cheese and adding in grilled tomato slabs and avocado.
Easy/Medium to prepare
20 min prep
adjustable below
good source, per serving
Egg, Milk, Tree_nutsIntroduce one at a time.
In a high powered blender, combine all of the pesto ingredients except the oil. Blend to combine. Slowly begin drizzling in the oil with the blender running until you’ve added it all. Stop the blender and taste for salt and acid levels.
Preheat your oven to 375°F.
In a bowl, combine together the shallot and red wine vinegar, ensuring all the shallots are evenly covered. Intermittently mix the shallots to toss the vinegar around; set aside.
In a large cast iron on medium-high heat, begin sautéing the roughly chopped kale using tongs. Continue cooking until the kale is slightly wilted but still a little crisp, about 2 minutes.
Turn down the heat to low and add the white beans. Sauté for a minute then add in the pesto, toss to coat all the beans and kale.
Gently crack the eggs into the top of the pesto mixture and season each egg with salt and pepper.
Bake the shakshuka for about 7-10 minutes or until the eggs have set. Garnish with marinated crispy shallots and enjoy!
Per serving, calculated from USDA data for the ingredients above.
Good source of Vitamin K · Vitamin B12 · Vitamin B6 · Vitamin E
General associations for these ingredients, not claims about this recipe.
Estimated · 4 servings per recipe
Amount per serving
Calories
196
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.