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  • Cooking time30 min
  • Prep time10 min
  • Portions 6
recipe image Shakshuka


  • 3 Tbsp. Country Crock® Plant Butter with Almond Oil Stick
  • 1 large sweet onion, chopped
  • 1 large green bell pepper, chopped
  • 3 cloves garlic, chopped
  • 1/4 cup tomato paste
  • 1 Tbsp. sweet paprika
  • 1 Tbsp. ground cumin
  • 1 tsp. ground coriander
  • 1 can (28 oz.) diced tomatoes
  • 2 cups baby kale
  • 6 large eggs
  • 1/4 tsp. crushed red pepper flakes
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 375°F. Melt Country Crock® Plant Butter with Almond Oil Stick in a large ovenproof skillet. Add onions and cook over medium heat 5 minutes. Add bell pepper and cook until softened about 4 minutes.
  2. Add tomato paste, paprika, cumin and coriander and cook 2 minutes, stirring occasionally.
  3. Add tomatoes with their juice and bring to a boil over high heat. Reduce heat and simmer 10 minutes. Stir in kale.
  4. Make 6 wells in tomato mixture. Crack eggs into wells. Bake 10 minutes or until eggs are desired doneness. Sprinkle with crushed red pepper.