Friday, August 14, 2020

Shakshuka with Kale, Mushrooms, Red Pepper and Zucchini

I am a big fan of shakshuka and have made all kinds of variations over the years, mostly consisting of whatever vegetables I have lurking around in the refrigerator that need to be used sooner rather than later. In this case there were mushrooms, red pepper and zucchini that I needed to do something with and I try to eat one serving of greens every day so I decided to make shakshuka with some kale and those vegetables. That combination of ingredients made me think of Mexican spices so that's the direction I went with it. It is an extremely versatile dish and you can easily substitute many other vegetables for any of the ones used here and change up the spice profile to suit your fancy.  Of course at some point it probably should not be called shakshuka anymore, but I'm going with it for now.
Home Cookin v9.81 Chapter: Meat Fish and Eggs
1 Tbsp olive oil
1/2 cup kale, leaves removed from the stems, and both chopped separately
2 cloves garlic, chopped
1/2 medium onion, chopped
1/4 cup mushrooms, chopped
1/2 small zucchini, chopped
1 14.5-oz can diced or chopped tomatoes
1 tsp ground cumin
1 Tbsp chili powder
cayenne to taste
salt and pepper to taste
2 large or jumbo eggs

Heat the oil in a medium-size nonstick skillet that has a lid over medium heat. Add the kale stems and cook, stirring frequently, for about five minutes, then add the leaves and cook for another 5 to 10 minutes, until the stems have softened and the kale has reduced and softened. Add the onion and garlic and cook for a couple of minutes until the onion is translucent, then add the red pepper and mushrooms and cook for another 2 to 3 minuts. Finally, add the zucchini and cook that for 2 to 3 minutes.

Add the tomatoes, cumin, chili powder, cayene and season to taste with the salt and pepper. Bring to a simmer and let it cook for about 10 minutes, until the tomatoes have thickened and the liquid has been cooked out of the mixture.

Make a dent in the middle of the mixture, pushing it up against the sides of the skillet to make a slight barrier for the eggs. Crack the eggs side by side into the middle of the pan and season them with salt and pepper.

Lower the heat and cover the pan. Cook for about 7 or 8 minutes, until the whites have set. Start checking after 6 minutes.


Exported from Home Cookin v9.81

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