Let’s gather around the table, pull up an extra chair, break apart some crusty bread, and pour an extra cup of coffee, shall we?
Because this Artichoke Kale Shakshuka is going to change the brunch game.
Picture it: friends and family gathered around the skillet (in fact, the only skillet you’ll need – yes, ONE PAN!), laughter filling the air, hot coffee warming hands, and the oo’s and ah’s erupting after each bite of shakshuka.
What is Shakshuka?
Shakshuka is popular in North Africa and Isreal. So hi, flavor! The basic description of a shakshuka is this: eggs poached in a spicy tomato stew with peppers and any other veggies of choice. Simple enough sounding, right? It is – but the flavors are intense, deep, and spicy!
But wait, where are the tomatoes in this version, you ask? They’re not there.
This is more or less a “green” shakshuka. A traditional shakshuka makes me want to cuddle in under the blankets while the snow falls and binge on the latest Netflix show.
But a green shakshuka? It makes me want to break out the mimosas, open the windows, and turn up the music for kitchen dance parties. Spring is on its way, so let’s welcome it with Artichoke Kale Shakshuka!
Ingredients in Shakshuka
I had to add some of my favorite players in my version of a green shakshuka. Ones that felt cozy yet are in season as we approach warmer temperatures and sunnier days.
And we all love the main components – hi, Creamy Artichoke Leek and Kale Dip 🙂
Here are the key players:
- (are you surprised yet?… haha!)
- serrano peppers for a kick
- a few other spices
- feta cheese
You’ve GOT to serve shakshuka with some sort of crusty bread. Once the yolk of the poached eggs breaks open, the creaminess spreads throughout and there’s nothing like taking a bite, sopping up a bit with bread, and enjoying.
You know what’s better than the simple ingredients that produce unbelievable flavors? You make it all in ONE PAN. ONE. Seriously. Get yourself your oven safe skillet (I highly recommend using a cast iron skillet!).
All the veggies cook with additional spices, the eggs go in little “nests”, and it bakes away in the oven, until the whites are set and the yolks are just runny enough. Really, however cooked you want, but I’m a sucker for a runny egg yolk.
I’d love to hear – or even better SEE – what’s around your table when you make this Artichoke Kale Shakshuka. Remember to take a pic and tag me on Instagram. I LOVE to see what you’re cooking up in your kitchen!Print