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  • Cooking time30 minutes
  • Prep time10 minutes
  • Recipe serves 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
Total Fat-1.00 g
Saturated Fat-1.000 g
Trans Fat-1.000 g
Cholesterol-1 mg
Sodium-1 mg
Total Carbs-1.00 g
Dietary Fiber-1.0 g
Sugars-1.00 g
Protein-1.00 g
Vitamin D-1.000 mcg
Calcium-1 mg
Iron-1.00 mg
Potassium-1.000 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.