Sweet Pepper, Kale, and Goat Cheese Shakshouka
A lovely sweet roasted pepper, kale, and goat cheese shakshuka that is richly spiced and a great option for brunch or breakfast-for-dinner.
Yield: 4-6 servings
  • 2 tbsp olive oil
  • 1 large white onion, diced
  • 4 garlic cloves, minced
  • 28 oz canned diced tomatoes
  • 2 roasted red or orange bell peppers, seeded and diced
  • 1 tsp dried thyme
  • 1 tsp kosher salt, plus more to taste
  • ¼ tsp freshly ground black pepper, plus more to taste
  • 1½ tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground turmeric
  • ⅛ tsp cayenne pepper
  • 1 bunch curly kale, stems removed and leaves coarsely chopped
  • 1 tbsp minced fresh parsley leaves
  • 1 tsp minced mint leaves
  • 4 oz goat cheese
  • 4 large eggs
  1. In a 12-inch cast-iron or nonstick skillet, heat the oil over medium heat. Add the onion to the pan and saute until starting to brown, about 7-10 minutes.
  2. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomatoes, roasted peppers, thyme, salt, black pepper, cumin, paprika, turmeric, and cayenne pepper. Simmer until the tomato liquid is reduced by about a third, 15-20 minutes. Stir in the kale and cook until wilted, about 5 minutes. Season to taste with salt and black pepper.
  3. Stir in the parsley and cilantro. Sprinkle the goat cheese over the top of the sauce. Make four wells in the sauce with a large spoon and crack an egg into each of them. Cover with a lid or baking sheet and simmer over medium heat for 7-10 minutes, or until the egg whites are cooked through but the yolks are still runny. Serve immediately.
Adapted slightly from Dinner In French
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/05/sweet-pepper-goat-cheese-shakshouka.html