shakshouka / massaged kale salad

Equipment needed: medium nonstick skillet with lid, salad bowl

Finishing steps:

1. In medium nonstick skillet over medium high heat, add olive oil. Once oil is heated, add the onions and bell peppers.  Cook about 5 minutes.  Meanwhile chop garlic, and set aside.
2. After 5 minutes, add spice mix to the pan and cook for another minute.  Next, add tomatoes, chopped garlic, salt and chili flakes (to taste).  Reduce heat to medium, cover, and simmer 10 minutes.
3. While shakshouka sauce is cooking, place kale in salad bowl, and add 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 breadcrumbs and pecorino.
4. Once sauce has simmered 10 minutes, 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.
5. 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.