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5 from 9 votes

Shakshuka with Kale, Mushrooms and Feta

A hearty and smoky vegetarian shakshuka recipe with kale, mushrooms, and feta that is seasoned with deep spices of cumin and paprika.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Brunch, Main Course
Cuisine: Jewish, Mediterranean, Middle Eastern
Keyword: shakshuka with feta, shakshuka with kale, vegetable shakshuka, vegetarian shakshuka
Servings: 2 servings
Calories: 386kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

  • 2 teaspoons Olive oil for drizzling
  • 1 small shallot chopped
  • 1 fresno or serrano pepper seeds removed and finely chopped
  • 1 red bell pepper seeds removed and chopped into ½ inch pieces
  • 4 ounces sliced mushrooms
  • 2 cups chopped kale or sub spinach
  • 2 garlic cloves chopped finely
  • ½ teaspoon Kosher salt
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 14.5 ounce can of whole tomatoes or sub crushed tomatoes
  • 4 whole eggs
  • ½ cup cubed feta cheese
  • Fresh parsley stems removed and chopped
  • Fresh cilantro stems removed and chopped
  • Salt and pepper to taste
  • Toasted bread
  • 2 tablespoons Everything spice for bread
US Customary - Metric

Instructions

  • Place a medium sized skillet or cast iron pan over medium heat and drizzle with olive oil. Add chopped shallot, fresno and bell pepper and saute for 2-3 minutes, until vegetables just soften.
  • Add sliced mushrooms and continue sauteing for 3-4 minutes until mushrooms are slightly caramelized. Add chopped kale and garlic and saute until kale wilts. Season vegetables with salt.
  • Stir in tomato paste and spices and saute for another 30 seconds. Pour in tomatoes and if using whole canned tomatoes, roughly break them up and squeeze them with youre hands. Give everything one more good stir.
  • Use the back of a spoon to make four wells into the sauce. Crack one egg into each well, leaving the yolk exposed and bring temperature down to a constant simmer.
  • Cook eggs for 5-7 minutes or until desired doneness. You may need to cover the pan with a lid to help cook the tops of the eggs moe evenly.
  • Once done, immediately top with feta cheese while it's still hot. Garnish with fresh chopped herbs and serve with toasted bread topped with everything spice.

Notes

Shakshuka is highly customizable, so feel free to use any leafy vegetables. 
You could also cook this in the oven for 10 minutes at 375 degrees Fahrenheit, but the yolks may not keep their yellow color.

Nutrition

Calories: 386kcal | Carbohydrates: 27g | Protein: 24g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 361mg | Sodium: 1517mg | Potassium: 1351mg | Fiber: 5g | Sugar: 13g | Vitamin A: 10086IU | Vitamin C: 182mg | Calcium: 430mg | Iron: 7mg