Contents of your meal kit:
onion & bell pepper mix
lemon dressing base
Cookware Needed: medium or large nonstick skillet with lid, salad bowl
- Heat a small amount of oil in a nonstick skillet (medium for 2 people, large for 4-6 people) over med-high heat. When oil is hot, add the onion & bell pepper mix. Cook 3-5 minutes, stirring occasionally or until vegetables are tender and golden around the edges. Meanwhile chop garlic, and set aside.
- When onion & bell 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 base. Drizzle in a good amount of olive oil, and add a generous sprinkle of salt. Give the kale a gently massage…literally! Knead the kale with your hands, until it becomes soft. (The volume will also drastically decrease.) Top with almonds and pecorino.
- Once sauce has simmered 10 minutes, taste for seasoning and add salt if desired. 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 or 5 minutes for well done.
- When serving be careful to scoop all the way under the egg. Enjoy 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.