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Kale Shakshuka

Eric Hatch
Jul 25 2 minutes read

Kale Shakshuka


1 lb Kale

6 cloves garlic

Juice of 1/2 of a lemon

1 bunch flat leaf parsley

1 tbsp Olive Oil

4 oz feta cheese

1 Greek Yogurt

1/2 cup vegetable stock

A pinch black pepper

A pinch salt

1 1/2 tsp Paprika

1 pinch red pepper flakes


  1. Preheat the oven to 350 degrees F.
  2. In a medium cast-iron cocotte, heat the oil over medium heat. Add the garlic and paprika and cook, stirring, for 30 seconds. Add the kale in 2 or 3 batches, allowing it to wilt slightly between batches so it all fits in the pot. Add a good pinch of salt and cook, stirring often, until the kale is softened, 7 to 9 minutes.
  3. Stir in the stock and cook until slightly reduced, about 5 minutes more. Add the cheese, a few turns of black pepper, a pinch of red pepper flakes and the lemon juice. Taste and adjust the seasoning as desired.
  4. Create wells in the mixture. Crack an egg into each well. Bake, uncovered, until the whites are cooked but the yolks are still runny; check for doneness at 12 minutes.
  5. Top with a drizzle of yogurt, parsley, salt and pepper. Serve immediately.

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