Shakshuka with Kale

Jemma O'Hanlon

Ingredients:

Serves 2

  • 1 tbsp Australian extra virgin olive oil
  • 1 Australian red onion
  • Small bunch Australian spring onions
  • Small bunch Australian Kale
  • 1 Australian red capsicum
  • 1 clove Australian garlic
  • ½ tsp cumin
  • 1 tsp paprika
  • Pinch cayenne pepper (optional)
  • 1 tin Australian canned diced tomatoes
  • Pinch sea salt
  • Cracked black pepper
  • 2 eggs

To serve

  • 1 tbsp fresh Australian parsley
  • 1 tbsp fresh Australian coriander
  • Sourdough bread to serve

Method:

  1. Dice onion, capsicum and garlic finely. Slice the white part of the spring onions finely.
  2. In a non-stick pan place the olive oil and place on the stovetop on a medium to high heat.
  3. Add onion, spring onions, capsicum and garlic and heat for a couple of minutes, reducing the heat to low, and stir as the onion goes translucent and lightly browns.
  4. Add cumin, paprika and cayenne pepper and stir over low heat for a minute while the aromas release.
  5. Add the canned tomatoes and stir whilst simmering until the liquid reduces. Stir through the kale, season with salt and pepper and simmer for another 2 minutes.
  6. Pour into two small oven proof ramekins and make a little hollow in each for the egg to sit in.
  7. Crack the egg on top and bake in the oven on 200°C for about 12 minutes or until the egg starts to set on top but is soft in the middle.
  8. Roughly chop the fresh herbs, sprinkle over the top and serve with some crusty sourdough bread.

Tip: Keep an eye on the oven as your egg will cook quickly. If you like a hard egg, leave it in the oven a few minutes longer. This dish is the perfect weekend breakfast but also makes for an easy lunch or dinner!

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