Shakshuka is a classic recipe that originated in North Africa, but that doesn’t mean it can’t be tweaked. Instead of using tomatoes, here Molly Yeh, creator of the entertaining blog My Name is Yeh, cleverly substitutes kale and lemon to create an earthy and delicious green version. She prefers to serve the dish in individual cocottes, but you could easily swap them for a 12-inch cast-iron fry pan, so that guests eat communally. The perfect pairing is a sizable hunk of crusty bread, for dipping into the runny yolks and sopping up the verdant sauce. Traditionally, shakshuka is eaten for breakfast, but it makes a delightful, and easy, weeknight dinner.
- Preheat the oven to 350ºF.
- In a medium cast-iron cocotte, heat the oil over medium heat. Add the garlic and paprika and cook, stirring, for 30 seconds, then add the kale in two or three batches, allowing it to wilt slightly in between so it can all fit into the pot. Add a good pinch of salt and cook, stirring often, for 7 to 9 minutes, until the kale is softened. Stir in the stock and cook for 5 more minutes, until slightly reduced. Add the cheese, a few turns of black pepper, a pinch of red pepper flakes, and the lemon juice. Taste and adjust the seasoning as desired.
- Distribute the kale mixture among 6 mini cocottes and create a well in the center of each. Crack an egg into each well and bake uncovered until the whites are cooked but the yolks are still runny; begin checking for doneness at 12 minutes.
- Top each cocotte with a drizzle of yogurt and a sprinkle of za’atar, parsley, salt, and pepper and serve immediately with crusty bread.
Reprinted with permission from The Staub Cookbook, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.