Italian Shakshuka Baked Eggs

Serves

Cook Time

10 min

Total Time

30 min

Main Course

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American 🇺🇸

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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 packed with Italian flair! This dish is traditionally a Middle Eastern dish but I used Italian spices to change it up a bit. You can substitute the Italian spices for cumin and paprika to bring it back to a Middle Eastern dish. Either way, It‚‘s an easy and very healthy dish.

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

Preheat oven to 350 degrees.
Heat oil in a 10-inch cast-iron skillet or nonstick ovenproof skillet over medium heat.
Add onion, carrots and garlic. Sauté for 2-3 minutes then add the Italian seasoning. Continue to sauté for another 2-3 minutes.
Add kale and cook until kale starts to break down and wilt.
Add the diced tomatoes and tomato sauce.
Spread the sauce so it covers the entire surface.
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).
Sprinkle the fresh tomato around the eggs to add a little color and extra flavor.
Season with salt and pepper.
Transfer the pan to the oven and bake until the egg whites are set and the yolks are still soft, about 20-25 minutes.
Garnish with parsley.