Shakshuka for One
Meals

Shakshuka for One

by Sammy Moniz
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Ingredients

  • 1 tablespoon olive oil
  • 1 cup kale, torn and stems removed
  • 1 cup canned or jarred diced fire roasted tomatoes
  • 1 heirloom tomato, chopped
  • 2 teaspoons chili crunch or chili crisp, divided
  • Sea salt and freshly ground black pepper, to taste
  • 1 Pete & Gerry's eggs, whole
  • 2 Pete & Gerry's eggs, whites only (optional for extra protein)
  • 1 English muffin, toasted
Shakshuka for One
  • Meals

Prep Time: 5 minutes

Cook Time: 10-15 minutes

Yield: 1 serving

Ingredients Directions
  • Meals

Prep Time: 5 minutes

Cook Time: 10-15 minutes

Yield: 1 serving

Ingredients Directions

instacart logo ORDER NOW
Find in a store near you

Ingredients

  • 1 tablespoon olive oil
  • 1 cup kale, torn and stems removed
  • 1 cup canned or jarred diced fire roasted tomatoes
  • 1 heirloom tomato, chopped
  • 2 teaspoons chili crunch or chili crisp, divided
  • Sea salt and freshly ground black pepper, to taste
  • 1 Pete & Gerry's eggs, whole
  • 2 Pete & Gerry's eggs, whites only (optional for extra protein)
  • 1 English muffin, toasted

Though by no means a traditional recipe for the well-loved North African and Middle Eastern dish, this single serve shakshuka draws inspiration from the base ingredients and technique. Some of the classic elements - fire roasted tomatoes, for example - are represented, but there are unexpected additions, too; a chopped heirloom tomato for added freshness that canned tomatoes don't quite offer, chili crisp borrowed from Asian cuisines, and torn kale. And while each ingredient has its place, it's also replaceable with something else, whether it be your favorite leafy greens, your go-to hot sauce, etc. That's the beauty of this dish.

Directions

  1. Add olive oil to a small pan over medium heat. Once oil is shimmering, add torn kale and toss frequently until slightly wilted.
  2. To the kale, add fire roasted tomatoes, chopped heirloom tomato, and 1 teaspoon of the chili crunch or chili crisp. Stir well and season with salt and pepper to taste. Let simmer for 5 minutes, or until completely heated through and just slightly reduced.
  3. Using a spoon, make a well in the center of the pan and crack in the whole egg and egg whites, if using. Cover the pan and cook on low until the egg whites are set and the yolk is cooked to your desired doneness. Drizzle over remaining teaspoon of chili crunch or chili crisp and serve straight from the pan with a toasted English muffin for dipping.
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