Kale-Pesto Shakshuka
Ingredients
- 1 (16-oz) pkg chopped kale
- 2 shallots, thinly sliced
- 1½ Tbsp extra virgin olive oil, divided
- 1 (6-oz) jar pesto
- ½ cup water
- ½ tsp kosher salt, divided
- ½ tsp pepper, divided
- 6 large eggs
- 1½ cup cherry tomatoes, halved
- 2 Tbsp balsamic vinegar
- 6 (1-oz) slices sourdough bread, toasted
Instructions
- Cook kale and shallots in ½ Tbsp hot oil in a large skillet over medium-high heat 10 minutes.
- Transfer half of mixture to a blender. Add pesto; puree until smooth.
- Add puree to skillet along with water, stirring to combine with sautéed kale. Season with ¼ tsp each salt and pepper, and bring to a simmer.
- Make 6 wells in mixture, and carefully crack an egg into each well. Cover and cook 5 to 8 minutes or until egg whites are set and yolks are cooked to desired doneness.
- Meanwhile, toss tomatoes in 1 Tbsp oil and vinegar. Season with ¼ tsp each salt and pepper.
- Top shakshuka with tomatoes, and serve with bread.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
400
|
400
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 18 | 18 |
| Carb (g) | 23 | 23 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 765 | 765 |
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