Contents of your meal kit:
ground beef
onion & pepper mix
garlic
spice mix
canned tomatoes
chili flakes
kale
lemon dressing
almonds
pecorino
eggs
Equipment Needed: medium or large nonstick skillet with lid, salad bowl
Finishing steps:
- Brown the ground beef for 2-3 minutes in a nonstick skillet over med-high heat. When meat is no longer pink, add the onion & pepper mix. Cook another 5 minutes, stirring occasionally or until vegetables are tender and golden around the edges. Meanwhile chop garlic, and set aside.
- When onion & peppers are tender, add spice mix to the skillet and cook for another minute. Next, add tomatoes, chopped garlic, and chili flakes (to taste). Reduce heat to medium, cover, and simmer 10 minutes.
- While shakshouka sauce is cooking, place kale in a large bowl, and add lemon dressing. Drizzle in a good amount of olive oil, and add a generous sprinkle of salt. Give the kale a nice massage…literally! Knead the kale with your hands, until it becomes soft and the volume reduces by ½. Top with almonds and pecorino.
- Once sauce has simmered 10 minutes, taste for seasoning and add salt if needed. Begin to crack eggs into pan. You can make a shallow nest for each egg in the sauce…just be sure the egg isn’t touching the bottom of the pan. Cover, and leave to cook over medium heat until desired doneness. About 3 minutes for soft runny yolks, about 5 minutes for well done.
- When serving be careful to scoop all the way under the under the egg. Serve with the kale salad on the side.
Notes: “Shakshouka” is a popular Israeli dish that can be enjoyed for breakfast, lunch, or dinner. Similar dishes can be found all over the globe – huevos rancheros in Mexico, pisto manchego in Spain, and ratatouille in France.