Fridge Raid Shakshuka

Name: Fridge Raid Shakshuka with Feta and Kale
Yield: 4 servings
Ingredients: 1/3 cup olive oil; 1 yellow onion, thinly sliced; 1 red pepper, thinly sliced; 1 orange pepper, thinly sliced; 1 yellow pepper, thinly sliced; 4 cloves garlic, sliced; Kosher salt; Freshly ground black pepper; 3 cups cherry tomatoes; 1 tablespoon tomato paste; 1 teaspoon red pepper flakes; 1/2 cup chicken stock; 1 cup torn kale; 6 large eggs; 1/2 cup crumbled feta cheese; 2 tablespoons chopped parsley; Crusty bread, for serving

Fridge Raid Shakshuka is a customizable North African breakfast of poached eggs in a slow-cooked pepper and tomato sauce, topped with feta and kale. The beauty of this dish is its flexibility—use whatever vegetables and cheese you have on hand.

Total

Servings

4

Difficulty

Hard

Est. Cost

$31–$51

Recipe Source

View original recipe

From Food Network

Ingredients

1/3 cup olive oil
1 yellow onion, thinly sliced
1 red pepper, thinly sliced
1 orange pepper, thinly sliced

1 yellow pepper, thinly sliced

4 cloves garlic, sliced

Kosher salt

Freshly ground black pepper

3 cups cherry tomatoes

1 tablespoon tomato paste

1 teaspoon red pepper flakes

1/2 cup chicken stock

1 cup torn kale

6 large eggs

1/2 cup crumbled feta cheese

2 tablespoons chopped parsley

Crusty bread, for serving

17 Ingredients

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Instructions

1
Heat the oil in a large skillet over a medium-high heat. Add the onion, all the peppers and the garlic. Season with a pinch of salt and pepper and cook, stirring, until the vegetables slightly char, 2 to 3 minutes. Toss in the tomatoes, tomato paste and red pepper flakes and cook, stirring, until the tomatoes begin to break open, an additional minute. Pour in the chicken stock and kale, stir to combine.
2
Reduce the heat to medium and cover. Cook, stirring every couple of minutes, until the tomatoes have broken down and the mixture thickens, 9 to 10 minutes.
3
Crack the eggs into a pitcher or liquid measuring cup. Slowly add the eggs, one at a time, evenly spacing out 5 around the outer edge of the skillet and adding the last to the very center. Season the eggs with a pinch of salt and pepper. Cover and cook until the whites of the eggs are set, and the yolks are runny, 5 to 6 minutes. Remove from the heat and sprinkle over the feta and parsley. Serve with crusty bread.

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Tips & Notes

Pro tips

Let the pepper and tomato sauce simmer for at least 15–20 minutes so flavors meld and sauce thickens before you add eggs.
Create small wells in the sauce with the back of a spoon before cracking eggs in—this keeps them from sliding around.
Cover the pan with a lid after adding eggs to trap steam and cook the whites through while keeping yolks tender.
Add hardy greens like kale early (with the peppers) so they soften; tender greens go in at the end or raw as garnish.

Substitutions

Cherry tomatoes → canned crushed tomatoes (use 1 can, 14 oz; reduce simmering time to 10 minutes)
Feta cheese → goat cheese, ricotta, or labneh (same amount, dollop or crumble on top)
Kale → spinach, chard, or any leafy green (add tender greens in the last 2 minutes)
Yellow onion → white or red onion (same amount and technique)

Storage & make-ahead

Store the cooked shakshuka in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium-low heat.

Common Questions

What's the difference between shakshuka and other poached egg dishes?

Shakshuka is specifically a North African and Middle Eastern dish where eggs are poached in a spiced, slow-cooked tomato and pepper sauce, creating a unified pan sauce rather than cooking eggs separately.

Can I make shakshuka ahead of time?

Yes—prepare the pepper and tomato sauce up to 2 days ahead and refrigerate. Reheat gently on the stovetop, then add eggs and cook until set just before serving.