Shakshuka
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![Preparation time]()
Prep time10 min![Cooking time]()
Cooking time30 min![Servings]()
PortionsPortions 6
Ingredients
- 3 Tbsp. Country Crock® Plant Butter with Almond Oil Stick
- 1 large sweet onion, chopped
- 1 large green bell pepper, chopped
- 3 cloves garlic, chopped
- 1/4 cup tomato paste
- 1 Tbsp. sweet paprika
- 1 Tbsp. ground cumin
- 1 tsp. ground coriander
- 1 can (28 oz.) diced tomatoes
- 2 cups baby kale
- 6 large eggs
- 1/4 tsp. crushed red pepper flakes
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 375°F. Melt Country Crock® Plant Butter with Almond Oil Stick in a large ovenproof skillet. Add onions and cook over medium heat 5 minutes. Add bell pepper and cook until softened about 4 minutes.
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Add tomato paste, paprika, cumin and coriander and cook 2 minutes, stirring occasionally.
- Add tomatoes with their juice and bring to a boil over high heat. Reduce heat and simmer 10 minutes. Stir in kale.
- Make 6 wells in tomato mixture. Crack eggs into wells. Bake 10 minutes or until eggs are desired doneness. Sprinkle with crushed red pepper.
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