Kale Shakshuka

This kale shakshuka is inspired by the classic but calls for braised greens in place of tomatoes and includes plenty of lemon, feta, Greek yogurt, za’atar, and parsley. It’s amazing at any time of day.

Mini Staub skillets filed with kale shakshuka--eggs, kale, and spices

This riff on the breakfast-for-dinner classic, shakshuka, in which eggs are cooked to runny perfection in spiced tomatoes and peppers swaps kale, garlic, lemon, and tangy feta for the traditional sauce. Unexpected? Absolutely. Just as lovely as the original? Without a doubt. It’s essentially braised greens with eggs. Not shakshuka. But not something we’d kick out of bed. A dribble of Greek yogurt and a sprinkle of za’atar and fresh parsley make this savory supper satisfying beyond words.–Angie Zoobkoff

Kale Shakshuka

  • Quick Glance
  • Quick Glance
  • 30 M
  • 45 M
  • Serves 3 to 4
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  • To serve


Preheat the oven to 350ºF (175°C).

In a largish cast-iron skillet or cocotte over medium heat, warm the oil. Add the garlic and paprika and cook, stirring, for 30 seconds, then add the kale in 2 or 3 batches, allowing it to wilt slightly in between batches so it can all fit comfortably in the skillet. Add a generous pinch of salt and cook, stirring often, until the kale is softened, 7 to 9 minutes. Stir in the stock and cook until slightly reduced, about 5 minutes more. Add the cheese, a few turns of black pepper, a pinch of red pepper flakes, and the lemon juice. Taste and adjust the seasoning as desired. Remove from the heat.

If using a skillet or cocotte, use the back of a large spoon to create 6 wells evenly distributed in the kale mixture. If using mini cocottes, distribute the kale mixture among 6 dishes and use the back of a large spoon to create a well in the center of each.

Crack an egg in each well and bake, uncovered, until the whites are cooked but the yolks are still runny, 10 to 15 minutes.

Top each cocotte with a drizzle of yogurt and a sprinkle of za’atar, parsley, salt, and pepper and serve immediately, with crusty bread if desired.

Print RecipeBuy the The Staub Cookbook cookbook

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Recipe Testers' Reviews

Sauteed kale with garlic and a runny egg—already one of my favorite dishes to throw together for an easy dinner. This kale shakshuka was delightful. The kale was tender and the flavors were pronounced but balanced. I enjoyed mine with a Greek yogurt garnish, but is there a better sauce than drippy egg yolk?

I cooked in mine in a large cast-iron skillet, which worked well. A word of caution: 6 eggs to serve 6 people is not enough eggs per person for my crowd, so you may need to scale up accordingly.

Even though this kale shakshuka takes quite a bit longer than the traditional version, it was still quite easy to throw together. I actually think one could start with more than a pound of kale.

I used ramekins and it made 6 servings but I think it would be better in 4 larger ramekins or 6 smaller ones.


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