Kate’s Shakshuka Recipe
Express your cooking creativity with Shakshuka, a popular dish that’s enjoyed all over the world. Kate Urmeneta, food lover and creator, adds a local touch to this meal that is sure to bring your loved ones together. Kate enjoys this recipe because it is perfect for her kids and includes many local veggies.
“With two growing kids at home I am always thinking of ways to add more veggies in every meal. This dish fits the bill and is a family favorite and we usually have it for weekend brunch with warm crusty bread although we’ve had it for dinner once or twice as well. This version has rainbow chard but you can also use kale or spinach. It is also delicious topped with avocado and microgreens. Enjoy!” – Kate
Shakshuka Recipe
Ingredients:
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 tsp sweet paprika
- ½ tsp ground coriander seeds
- ½ tsp cumin
- 1 tbs harissa paste (optional)
- 1 bunch swiss chard, stems and leaves separated and thinly sliced
- 1 28oz can crushed tomatoes
- 4 – 6 eggs
- ¼ cup chopped Italian parsley
- 1 oz goat cheese, crumbled
- Salt and pepper to taste
Head to our marketplace to shop for Leafy Greens, Fresh Herbs, Chicken & Duck Eggs, and Cheese!
Instructions:
Heat olive oil in a large pan on medium-high heat and sauté garlic, onions, bell peppers, and rainbow chard stems until soft, about 5 mins. Add spices and harissa paste (if using) and cook for 2-3 minutes. Add rainbow chard leaves and stir until wilted then add crushed tomatoes, and season with salt and pepper. Lower heat to medium-low and simmer for about 15 minutes until the sauce thickens.
Once the sauce is thick, make dents with the back of the spoon and gently crack an egg into each well. Cover and poach eggs for about 5 minutes or until whites are set. Cook longer if you prefer firm egg yolks. Top with crumbled feta and chopped parsley. Serve with warm crusty bread.
Mahalo Kate for this delicious recipe, alongside the beautiful photos!
