Shakshouka with Kale and...Shakshouka with Kale and Mushrooms

You can never have too many side dish recipes, so give Shakshouka with Kale and Mushrooms a try. This recipe serves 4 and costs $2.36 per serving. One serving contains 223 calories, 10g of protein, and 12g of fat. 129 people have tried and liked this recipe. It is brought to you by The Roasted Root. From preparation to the plate, this recipe takes approximately 55 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. A mixture of mina harissa mild harissa paste, bell peppers, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 87%, this dish is super. Try Shakshouka, Chakchouka (Shakshouka), and Chakchouka (Shakshouka) for similar recipes.

Ingredients

Cooking Instructions

1. 01

   In a 10-inch cast iron skillet, heat the oil to medium.

2. 02

   Add the onions and peppers, and saut, stirring frequently until softened, about 8 minutes.

3. 03

   Add the mushrooms and garlic and continue sauting another 3 minutes, until mushrooms have softened.

4. 04

   Add the ground cumin, cayenne pepper, salt, and harissa paste. Saut an additional minute.

5. 05

   Add the diced tomatoes and bring to a full boil. Allow the mixture to cook about 10 minutes, stirring occasionally.

6. 06

   Add the chopped kale leaves, stir well, and cook an additional 10 minutes, stirring occasionally.Dig small wells into the shakshouka and carefully crack eggs into them. Cover the skillet and allow the eggs to cook until whites have firmed up, about 10 to 12 minutes.Scoop eggs and sauce into bowls and serve with toasted bread.