Wednesday, August 22, 2012


Shakshouka is a popular middle eastern dish; poached eggs in cumin and chili spiced tomato sauce. Making it at home was all the more fun than ordering it in a restaurant, I was able to make my eggs sunny-side up instead of poached (my preference), and scandalously ate it from the pan-before you judge me- it's the traditional way of eating shakshouka. The sauce is spiced exactly right without overdoing the flavor, while the kale cooked and soaked perfectly. Scraping up the last few bites of sauce with a toasty piece of focaccia bread was an incredibly tasty finish. 
1 1/2 c (Barilla) marinara sauce
2 tbsp olive oil
1 tsp cumin
1 clove garlic, minced
1 tbsp kosher salt
2 tsp chili powder 
7 oz kale, fresh and chopped
2 large eggs 
2 tsp coarse black pepper
1. Pour marinara sauce into a medium pan. Heat over medium-low flame. 
2. With a wooden spoon stir in olive oil, cumin, garlic, kosher salt, and chili powder.
3. Once the sauce begins to lightly sizzle, gently toss in kale with wooden spoon or spatula. 
4. Let kale reduce and lightly wilt. Once kale has reduced in size and is hot, crack the eggs on opposite sides of the pan. Cover pan and let shakshouka simmer for 10 minutes.
5. Sprinkle black pepper over eggs and sauce. Eat with toast or over rice! 

Bon Appetit! 


  1. love eggs and veggies together- check out our egg-in-a-pepper

  2. I love that you used Kale in this recipe! added a flair all your own!

  3. I haven't visited the last couple of weeks (vacation = no internet), and I see I missed tons of great recipes.

    Now my problem is that the egg yolk always spreads, is preferable to have the pan on really hot on a lower flame for it to stay put?