Spice of the Month Recipe: Shakshuka with Kale and Goat Cheese

Serves 4


  • ¼ cup olive oil
  • 1 small onion, diced
  • 1 cup kale, chopped
  • 5-6 cloves garlic
  • 1 tsp Cumin, ground
  • 1 tsp Gorria pepper, ground
  • 1 can (28oz/900g) peeled tomatoes
  • 4-6 eggs
  • ½ cup goat cheese
  • Parsley, chopped
  • Basil, chopped
  • salt
MethodShakshuka Recipe
In a large pot, heat oil over medium. Add the onion, kale, and garlic. Cook for about 2 minutes.Add the cumin and Gorria pepper and stir. Add the tomatoes.

Lower the heat and continue to cook until the sauce begins to thicken.

Make 6 small holes in the sauce and crack the eggs into each one.

Cover and continue to cook over low heat until the eggs are poached (about 5 minutes).

Garnish with the goat cheese (or garlic yogurt) and decorate with a pinch of pepper.

Garnish with the parsley and basil.