Shakshuka

A typical Israeli breakfast dish of eggs poached in a delicious tomato sauce. Serve with pita or bread!

A few tablespoons olive oil, or other fat of choice
1 medium yellow onion, diced
1 jalapeno, diced (white part and seeds discarded)
1 red bell pepper, diced
4 cloves garlic, minced
8 ounces white button mushrooms, sliced
1 1/2 teaspoons cumin
2 teaspoons paprika
1 teaspoon chili powder
28 ounces roma tomatoes, diced or pureed in food processor (or use 28 oz. can crushed tomatoes)
2 tablespoons tomato paste
1 small bunch lacinato kale, washed, stems removed, and leaves sliced into thin strips
6 eggs
1 tablespoon chopped flat-leaf parsley
1/2 cup crumbled goat cheese
salt and pepper to taste

View the full recipe at With Vinegar and Honey →