Shakshuka is something that’s now become a brunch staple, but it’s a dish I’ve been familiar with all my life from Israel. In Israel (especially during winter time) green shakshuka is almost just as popular as the traditional red version, and it’s one of my favorites! I’ve tried a few recipes, including Eden Grinshpan’s version from her cookbook Eating Out Loud, and another from Adeena Sussman’s cookbook Sababa, but my all-time favorite version is a recipe from my friend Dana Rosenfarb. Dana, among many other talents, is an Israeli trained pastry chef, and killed it with this dish! I changed her initial recipe to include kale, and I find this to be my favorite because it doesn’t get as soggy as spinach and keeps more volume and texture, but it’s also delicious with spinach.
Here’s the recipe, enjoy!
- 1 tablespoon of EVOO
- 1 diced yellow onion
- 6 minced garlic cloves
- 2.5 cups chopped curly kale (around 180 grams)
- 10 basil leaves sliced
- 150 ml of heavy cream
- 1/4 tsp salt
- 1/4 tsp fresh ground black pepper
- 3-5 eggs
- optional topping: goat cheese and freshly grated parmesan
- Heat oil in a medium sized pan on medium heat
- Add onions first and then the garlic and caramelize until golden
- Add kale, and after 3-5 min add basil and salt, pepper and heavy cream.
- Reduce heat of pan to low and let it reduce for 10-15 min, stirring every few min
- Use the back of a spoon to make a well in the creamy kale to add the eggs in.
- Add eggs one at a time, and if you’re adding goat cheese, make sure to add now.
- Cover pan with lid and cook for 5-8 min, until eggs are cooked to your liking (I like a runny yolk)
- When egg whites are cooked, season with more salt, pepper and add optional freshly grated parmesan
I love eating this kale shakshuka with fresh made challah, if you don’t have the energy to make your own, get yours from your favorite bakery! If you liked this recipe, please share a comment and tag me in pics of your creations on insta @ahavabite