Shakshuka

  • Cooking time30
  • Prep time10
  • Servings6
recipe image Shakshuka

Ingredients

  • 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

  • Calories-1
  • Total Fat-1 g
  • Saturated Fat-1 g
  • Trans Fat-1 g
  • Cholesterol-1 mg
  • Sodium-1 mg
  • Total Carbs-1 g
  • Dietary Fiber-1 g
  • Sugars-1 g
  • Protein-1 g
  • Vitamin D-1 mcg
  • Calcium-1 mg
  • Iron-1 mg
  • Potassium-1 mg

Instructions

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