INGREDIENTS:
- 2 tablespoons olive oil
- ½ medium-sized yellow onion, chopped
- 2 bell peppers, chopped*
- 2 cups baby bella mushrooms, chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1/8 teaspoon ground cayenne pepper, optional
- ½ teaspoon salt
- 1/3 cup Mina Harissa mild harissa paste
- 2 14.5-ounce cans unsalted diced tomatoes, undrained
- 3 tightly packed cups lacinato (dino) kale leaves
- 4 to 6 eggs
INSTRUCTIONS:
- In a 10-inch cast iron skillet, heat the oil to medium. Add the onions and peppers, and sauté, stirring frequently until softened, about 8 minutes.
- Add the mushrooms and garlic and continue sautéing another 3 minutes, until mushrooms have softened.
- Add the ground cumin, cayenne pepper, salt, and harissa paste. Sauté an additional minute.
- Add the diced tomatoes and bring to a full boil. Allow the mixture to cook about 10 minutes, stirring occasionally.
- 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.
Source: The Roasted Root
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