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A simple shakshuka recipe with kale, mushrooms, salty feta and topped with fresh herbs.
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Kale Shakshuka with Feta and Herbs

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Author: Samantha Ferraro


  • Shakshuka base from Pantry to Pan
  • 1 cup chopped kale
  • 4 oz . sliced mushrooms
  • 3-4 whole eggs
  • 1/2 cup feta cheese roughly cubed
  • Fresh parsley stems removed and chopped
  • Fresh cilantro stems removed and chopped
  • Toasted bread
  • Everything spice (for bread
  • Olive oil for drizzling
  • Salt and pepper to taste


  • Pre-heat oven to 375 degrees F.
  • In a cast iron skillet, drizzle with a bit of olive oil and saute chopped kale and mushrooms until slightly softened over medium heat.
  • Next add shakshuka base (about 2 cups) and cook for 2 minutes so all the flavors get blend together.
  • Use a spoon to make indents in the mixture and crack your whole eggs into the shakshuka. Season eggs with salt and pepper.
  • Place pan in oven and cook for about 10 minutes until eggs are just set (or to desired doneness).
  • once done, remove from oven and immediately top with feta cheese while it's still hot. Garnish with fresh chopped herbs and serve with toasted bread topped with everything spice.


Shakshuka base can be purchased at Pan to Pantry Kickstarter Page HERE