There are always endless options when it comes to making a delicious breakfast on a weekend for friends but when you can make a mighty meal all in one pan then it is solid gold. Our homie Maite whipped up this Shakshuka for some of her friends and incorporated our Green Gypsy to give it some nice heat.
What You'll Need:
-1 small onion
-2 tbsp refined coconut oil (ghee would also work)
-3 cloves of garlic, minced
-5 stems curly kale, washed and chopped
-1 red pepper, seeded and roughly chopped
-1 1/2 tsp cumin
-1/4 tsp cayenne pepper
-salt & pepper to taste
-14.5 oz can of diced tomato
-3 tbsp tomato paste
-cilantro to garnish
-dollop of greek yogurt
-dollop of Green Gypsy (add more as needed!)
Place your cast iron over medium heat and give the pan a few minutes to warm up, 3-5 minutes. Melt the coconut oil and sauté onions until the they are translucent. Stir in kale, garlic and red peppers and cook until the kale has wilted.
Next add cumin, cayenne pepper, salt and pepper to taste and stir in the diced tomatoes and tomato paste.
Give it a few stirs to ensure the paste is distributed evenly and cook for 5-10 minutes, until the ingredients are hot.
Meanwhile, set your broiler on high
Crack 4 eggs directly into the cast iron, transfer cast iron into broiler (or an oven set to 350 degrees) for 4 minutes. After 4 minutes, rotate the cast iron and cook for a minute longer. I like my eggs over medium but if you like your eggs a bit more runny then check the pan after two minutes.
Remove pan from broiler and garnish generously with cilantro and a dollop of greek yogurt and Green Gypsy hot sauce!
Eat with warm pita, foccacia, thick wheat breads or anything you can dip!