shakshuka with kale & cottage cheese

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shakshuka with kale & cottage cheese

shakshuka with kale & cottage cheese

K is for kale for #BlogchatterA2Z

shakshuka, such a fancy name isn’t it? it is a moroccan dish but resembles our very own egg curry. i went one step further and made shakshuka with kale & cottage cheese. i have already highlighted the goodness of kale in the kale frittata recipe.

we make egg curry in an onion and tomato sauce too but the eggs are boiled and placed in the sauce, whereas in shakshuka they are served sunny side up. surprisingly, i heard of shakshuka from my daughter! i looked it up and found myriad recipes online, each different from the other. i realized that 44recipe for shakshuka is like most punjabi dishes; jugaadu, versatile and you can incorporate whatever you like or is handy.

.i am an eggetarian or ovo vegetarian which means i eat eggs but no meat. the eggs i need to meet my protein requirement. by the way, i have found that eggs are more vegetarian than veggies! the eggs we get in the market are not fertilised and hence have no life in them, they cannot hatch into a chick!! well, this argument could go on and on!

shakshuka with kale & cottage cheese

the best thing about shakshuka is that it is made out of staples in your pantry of course with the exception of the kale, peppers or the cilantro which are optional. this means you’re pretty much ready to make a fantastic meal anytime. if you are rushed in the mornings and want to make it for breakfast, the tomato base can be made ahead of time and stored in the refrigerator. the next morning you can reheat the sauce and add the eggs. a healthy, nutritious and flavorful shakshuka is ready.

meaning of shakshuka

shakshuka literally means ‘mixed.’ it invites innovation and as you can put anything in an omelette, you can put it in shakshuka too. it is a yummy combination of eggs, tomatoes, and spices well-liked across the middle east and north africa and now getting popular across the globe. it is mainly a breakfast dish but then i had it for lunch. i love this recipe because it is like most of my other recipes; easy, healthy, and gratifying. the eggs can be hard or runny, the sauce can be thick or thin.the vegetables can vary from red, yellow or green peppers, peas, mushroom, cheese.and the dish can be made vegetarian, dairy, or meat.  anyway, it’s always scrumptious.

shakshuka with kale & cottage cheese is perfect with your morning cuppa or your 11 am hunger pangs. pack it in your lunch box, dinner or every meal in between. soak it up with bread, or roti, naan or parantha, it tastes as good.

i tried the combination of pepper, red chilli powder, and hot green chilli. i like my food a bit fiery and spicy. i used a single fresh green capsicum (red, orange, or yellow bell peppers ; it doesn’t matter).

Another shakshuka variation I tried is this tangy chukkakura.

recipe for shakshuka with kale & cottage cheese

INGREDIENTS

1 cup kale chopped

2 tablespoon olive oil

1 large onion, thinly sliced

1 large pepper thinly sliced

2 fresh slit green chilli

2 to 3 cloves garlic, thinly sliced or mashed

1/2 tablespoons red chilli powder or paprika

mixed herbs and chilli flakes( optional)

4 fresh basil leaves (optional)

5 large tomatoes, blanched and chopped finely

salt to taste and freshly ground black pepper

large tbsp minced cilantro or parsley

4 eggs

2 tbsp crumbled feta cheese or cottage cheese

tortilla, crusty bread, pita baguette or flatbread for serving

METHOD

shakshuka sauce

firstly, eat olive oil in a skillet or pan over high heat until simmering. add onion, sauté and add the garlic.  cook till pink and add the pepper. stir and sauté until vegetables are slightly brown.

immediately add tomatoes, green chillies, red chilli powder or paprika, chilli flakes, mixed herbs, fresh basil . stir to combine. reduce heat and let simmer for 10 minutes, then season with salt.

next, add whole blanched and peeled tomatoes. you can add canned tomato puree but fresh is any day better. i peeled them after blanching and chopped them finely.  i like these whole peeled tomatoes as they allow you to adjust the texture to suit your needs. this makes the cooking part easier and has a brighter colour and flavour.

subsequently, add the chopped kale and cook till done. now you’ve got yourself a wonderful sauce that can be made well in advance. or even frozen for later, you can complete it into a meal, with a few eggs. 

shakshuka with kale & cottage cheese

shakshuka with kale & cottage cheese
Pouring egg

i broke the eggs first into a bowl and then poured them into the sauce as i was not sure if my yolks would be intact. i live in a tropical country and the heat makes the yolks runny. just make four indentations in the sauce with a spoon or spatula, then break eggs directly into them or break into a bowl and then gently slide them into the pan.

finally, cover the pan, and let it simmer and steam just until the whites are barely set and the yolks are still golden and soft. season eggs with a little salt and freshly ground pepper, cover and cook until egg whites are barely set and yolks are still runny i.e. 8 to 10 minutes.

i wondered if i could remove the egg intact onto a serving bowl but to my surprise, the egg was set nicely and it was easy to remove one serving or egg at a time with a flat spatula. you can finish cooking the eggs on the stovetop or place them in an oven for 10 minutes, it’s your choice.

shakshuka with kale & cottage cheese

sprinkle the cilantro or parsley, along with cottage cheese or feta .

serve shakshuka with kale & cottage cheese, hot with tortilla, crusty bread, baguette, pita or flatbread or roti to sop up all the flavorful sauce.

shakshuka with kale & cottage cheese
shakshuka with kale & cottage cheese
Print Recipe
shakshuka with kale & cottage cheese
shakshuka with kale & cottage cheese
Print Recipe
Ingredients
Servings:
Instructions
  1. 1 cup kale chopped
  2. 2 tablespoon olive oil
  3. 1 large onion, thinly sliced
  4. 1 large pepper thinly sliced
  5. 2 fresh slit green chilli
  6. 2 to 3 cloves garlic, thinly sliced or mashed
  7. 1/2 tablespoons red chilli powder or paprika
  8. mixed herbs and chilli flakes( optional)
  9. 4 fresh basil leaves (optional)
  10. 5 large tomatoes, blanched and chopped finely
  11. salt to taste and freshly ground black pepper
  12. large tbsp minced cilantro or parsley
  13. 4 eggs
  14. 2 tbsp crumbled feta cheese or cottage cheese
  15. tortilla, crusty bread, pita baguette or flatbread for serving
  16. firstly, heat olive oil in a skillet or pan over high heat until simmering. add onion, sauté and add the garlic. cook till pink and add the pepper. stir and sauté until vegetables are slightly brown.
  17. immediately add tomatoes, green chillies, red chilli powder or paprika, chilli flakes, mixed herbs, fresh basil and stir to combine. reduce heat and let simmer for 10 minutes, then season with salt.
  18. next, add whole blanched and peeled tomatoes. you can add canned tomato puree but fresh is any day better. i peeled them after blanching and chopped them finely. i like these whole peeled tomatoes as they allow you to adjust the texture to suit your needs. this makes the cooking part easier and has a brighter colour and flavour.
  19. next, add the chopped kale and cook till done.
  20. now that you’ve got yourself a wonderful sauce that can be made well in advance, or even frozen for later, you can complete it into a meal, with a few eggs. i broke the eggs first into a bowl and then poured them into the sauce as i was not sure if my yolks would be intact. i live in a tropical country and the heat makes the yolks runny. just make four indentations in the sauce with a spoon or spatula, then break eggs directly into them or break into a bowl and then gently slide them into the pan.
  21. cover the pan, and let it simmer and steam just until the whites are barely set and the yolks are still golden and soft. season eggs with a little salt and freshly ground pepper, cover and cook until egg whites are barely set and yolks are still runny i.e. 8 to 10 minutes. i wondered if i could remove the egg intact onto a serving bowl but to my surprise, the egg was set nicely and it was easy to remove one serving or egg at a time with a flat spatula. you can finish cooking the eggs on the stovetop or place them in an oven for 10 minutes, it’s your choice.
  22. sprinkle the cilantro or parsley, along with cottage cheese or feta.
  23. serve shakshuka with kale & cottage cheese with hot tortilla, crusty bread, baguette, pita or flatbread or roti for sopping up all the flavorful sauce.
Recipe Notes
  1. you can make shakshuka without kale
  2. you can add any veggies of your choice.
  3. Bake in an oven or open flame.

Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

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Comments 24

  1. I have never imagined that shakshuka can be eaten with desi rotis, and that was the reason I never made it, husband is very desi in his food habits but now I think I will introduce this to him 😀

  2. Alpanaa says:

    This is so inviting and the pictures are like icing on the cake. I was thinking where did I hear this word before. Then it clicked, we have one Mediterranean restaurant here. I read this in their menu.

  3. Wow the name of recipe is really fancy and I had never heard about it before. looking so colorful and healthy with use of plenty of vegetables.

  4. I tried making this dish recently… came out wonderfully. surprised more Indians dont make this since the flavours match our palate well

  5. Noor Anand Chawla says:

    My in-laws are quite fond of shakshuka so we make it at home sometimes, but honestly, I don’t really enjoy this dish!

  6. PraGun says:

    I have never tried it but your pictures are so so tempting.
    Loved this nutritious mix of flavours

  7. Simrit Bedi says:

    The name really looks very fancy! Everyone in my house loves eggs. I don’t think I will get kale easily. I am going to try this recipe very soon without kale and will send you a picture.

  8. Arushi Seth says:

    Wow. very interesting. never heard of this recipe. Thanks for sharing.

  9. Archana says:

    WowI am also eggatarian, Again an egg recipe I am thoroughly enjoying it Harjeet, Shakashuka is the recipe I recently learned from one of my Marathi Aunty, then I started making at my home also, I was also afraid of whether I would be able to turn the egg properly or not but surprisingly it came out smoothly, n my family liked it so much, addition of cheese and kale is totally new for me, I can try it with cheese only.

  10. Love this Harjeet. Don’t know when I can try this, but definitely trying it as soon as I can

  11. I have come across with this dish but was not aware that it’s shakshuka. Some ppl do add cheese in the sauce along with eggs. Looks very tempting and vibrant.

  12. Suchita Agarwal says:

    This looks delicious and so colourful Harjeet. I’m going to try the recipe. Thanks!

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