| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 1/2 teaspoons sweet paprika
- 1 pound kale, stemmed and coarsely chopped
- Kosher salt
- 1/2 cup chicken or vegetable stock
- 4 ounces feta cheese, crumbled
- Freshly ground black pepper
- Pinch of red pepper flakes
- Juice of 1/2 lemon
- 6 large eggs
- Greek yogurt
- Za’atar spice
- Fresh flat-leaf parsley, chopped
- Crusty bread
Instructions
- Preheat the oven to 350 degrees F.
- In a medium cast-iron cocotte, heat the oil over medium heat. Add the garlic and paprika and cook, stirring, for 30 seconds. Add the kale in 2 or 3 batches, allowing it to wilt slightly between batches so it all fits in the pot. Add a good pinch of salt and cook, stirring often, until the kale is softened, 7 to 9 minutes.
- Stir in the stock and cook until slightly reduced, about 5 minutes more. Add the cheese, a few turns of black pepper, a pinch of red pepper flakes and the lemon juice. Taste and adjust the seasoning as desired.
- Distribute the kale mixture among 6 mini cast-iron cocottes and create a well in the center of each. Crack an egg into each well. Bake, uncovered, until the whites are cooked but the yolks are still runny; check for doneness at 12 minutes.
- Top each cocotte with a drizzle of yogurt and a sprinkle of za’atar, parsley, salt and pepper. Serve immediately with crusty bread.
Reviews
Were the cast iron dishes 4.5″ or 6″?
Added sliced mushrooms with the kale. Served with buttered sourdough toast. Delicious!
These were so good! We put them in little glass containers and served with the suggested toppings. Super delicious!
This worked so incredibly well! We swapped out Swiss and Gouda for the feta since we didn’t have any feta And it’s still totally worked! The kale was perfect! But I bet you could use almost any green you had around you might just want to change up the seasonings you choose. I also didn’t have a tiny mini ramekins so I cooked the whole thing in my cast-iron Dutch oven and that worked out fantastic as well! It is been definitively proven that you do not need tomatoes to make a delicious baked eggy breakfast
So very good!! Molly’s original Shakshuka recipe is still my #1–of the hundreds of recipes I’ve enjoyed—but I am grateful for this delicious option. I didn’t have the yogurt or Zatar on hand and it was still wonderful. I will also be making the kale, by itself for dinner, often! I’ve also added a serving of diced fire roasted tomatoes to the kale! Yum!
The seasonings and textures were delicious. We made this for New Year’s brunch and will definitely be making it again.
Not everyone can eat kale!
Tastes fantastic! The yogurt is a must, adds a great creaminess. I didn’t have cocottes so I just used a pan for the first bit, then put them in a muffin tin (like tin for costco sized muffins) I had to cook them closer to 15-20 minutes, but again I was using a different tin and I like my eggs on the more cooked side
I made this recipe as stated. The kale portion tasted amazing. I used a small cast iron pan to bake it. Unfortunately, by the time the egg white portion of the egg cooked, the yoke was overcooked and solid. I will definitely make this again but next time I will cook an over easy egg on the side and put it over the kale just before serving. I love this show. Not only are the recipes terrific, the show is extremely entertaining to watch. Molly is fun to watch.
So good! I was surprised how much I liked the yogurt and egg combo.