Sweets & Snacks
Italian Shakshuka Baked Eggs
Try this delicious Italian-style Shakshuka Baked Eggs for a comforting, hearty meal! Made with fresh kale, chunky tomatoes, and seasoned with Italian herbs, this dish is perfect for brunch or dinner. Join Chef Healthy Henry in creating this flavorful one-pan recipe that‚‘s easy, nutritious, and pack
Ingredients
- 1 tbls olive oil
- 1 cup onion chopped
- 2 large carrots chopped
- 5-6 garlic chopped
- 1 tbls Italian seasoning
- 10-ounce fresh kale chopped
- 1/2 tsp salt, divided
- 1/4 tsp pepper, divided
- 1 28 oz can quality diced tomatoes
- 1 15oz can tomato sauce
- 1 cup fresh tomato preferably yellow or orange roughly diced into large chunks
- 8 large eggs
- 1/2 cup parsley
Directions
- 1
Preheat oven to 350 degrees.
- 2
Heat oil in a 10-inch cast-iron skillet or nonstick ovenproof skillet over medium heat.
- 3
Add onion, carrots and garlic. Sauté for 2-3 minutes then add the Italian seasoning. Continue to sauté for another 2-3 minutes.
- 4
Add kale and cook until kale starts to break down and wilt.
- 5
Add the diced tomatoes and tomato sauce.
- 6
Spread the sauce so it covers the entire surface.
- 7
Using the back of a spoon make 8 wells in the sauce then carefully crack an egg into each well (don’t worry if its not perfect you just want to keep each egg in its own area).
- 8
Sprinkle the fresh tomato around the eggs to add a little color and extra flavor.
- 9
Season with salt and pepper.
- 10
Transfer the pan to the oven and bake until the egg whites are set and the yolks are still soft, about 20-25 minutes.
- 11
Garnish with parsley.
