Recipe Ingredients
- 1 tablespoon olive oil
- 2 cups frozen diced onions and peppers
- 2 cloves garlic, minced
- 4 cups frozen chopped kale
- 1 cup frozen peas
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 2 tablespoons chopped fresh dill, plus more for garnish
- 1/2 teaspoon ground cumin
- 1 to 1 1/2 cups water
- Kosher salt and freshly ground black pepper, to taste
- 6 large Pete & Gerry’s Pasture Raised Eggs
- 1 avocado, halved, pitted, peeled and sliced
- 1/4 cup jarred pickled red onions
- 1/4 cup crumbled feta
- Crusty bread, for serving
Recipe Directions
- Heat oil in large skillet over medium-low heat. Add onion and bell pepper, and cook, stirring occasionally, until tender, about 6 to 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in kale, peas, cilantro, dill and cumin and cook, stirring occasionally, until wilted, about 2 to 3 minutes. Season with salt and pepper, to taste.
- Add water, and stir to combine. Remove skillet from heat, and make 6 small wells in the sauce. Crack an egg into each well. Cover skillet and return to heat. Cook until whites are set and yolks are cooked to your liking, about 8 to 12 minutes.
- Top shakshuka with avocado, pickled red onions and feta. Garnish with additional cilantro and dill, and serve with bread.
