Shakshouka With Kale And Mushrooms Recipe

INGREDIENTS:

• 2 tablespoons olive oil 
• ½ medium-sized yellow onion, chopped 
• 2 bell peppers, chopped* 
• 2 cups baby bella mushrooms, chopped 
• 4 cloves garlic, minced 
• 1 tablespoon ground cumin 
• 1/8 teaspoon ground cayenne pepper, optional 
• ½ teaspoon salt 
• 1/3 cup Mina Harissa mild harissa paste 
• 2 14.5-ounce cans unsalted diced tomatoes, undrained 
• 3 tightly packed cups lacinato (dino) kale leaves 
• 4 to 6 eggs

INSTRUCTIONS:

1. In a 10-inch cast iron skillet, heat the oil to medium. Add the onions and peppers, and sauté, stirring frequently until softened, about 8 minutes.
2. Add the mushrooms and garlic and continue sautéing another 3 minutes, until mushrooms have softened.
3. Add the ground cumin, cayenne pepper, salt, and harissa paste. Sauté an additional minute.
4. Add the diced tomatoes and bring to a full boil. Allow the mixture to cook about 10 minutes, stirring occasionally.
5. Add the chopped kale leaves, stir well, and cook an additional 10 minutes, stirring occasionally.
6. Dig small wells into the shakshouka and carefully crack eggs into them.
7. Cover the skillet and allow the eggs to cook until whites have firmed up, about 10 to 12 minutes.
8. Scoop eggs and sauce into bowls and serve with toasted bread.

Source: The Roasted Root