We’re Making This Kale Shakshuka With Feta + Lemon Immediately

Shakshuka is the apex of egg dishes. It's low-maintenance but high-reward (one pan, lots of deliciousness). It's layered with flavor and loaded with clean, nutritious ingredients -- and it's appropriate to eat at any time of the day. What more could we want?

Shakshuka is a forever brunch staple of ours and we're feeling a renewed love for this dish after spotting it in the new cookbook from Staub. We're sharing the ultimate leafy green-loaded kale shakshuka recipe -- developed by one of our fave farm-dwelling chefs -- straight from the pages of The Staub Cookbook below...

Shakshuka is a classic recipe that originated in North Africa, but that doesn’t mean it can’t be tweaked. Instead of using tomatoes, Molly Yeh, creator of the lifestyle food blog My Name is Yeh, cleverly substitutes kale and lemon to create an earthy and delicious green version. She prefers to serve her kale shakshuka in individual cocottes, but you could easily swap them for a 12-inch cast-iron fry pan so guests can eat communally. Add a sizable hunk of crusty bread for dipping into the runny yolks and sopping up the verdant sauce to make it a meal. Traditionally, shakshuka is eaten for breakfast but it makes a delightful, easy weeknight dinner.

The post We’re Making This Kale Shakshuka With Feta + Lemon Immediately appeared first on The Chalkboard.

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