Ingredients:

 

3 heaped Tbsp Ghee or coconut oil

1 long Chorizo sausage, sliced

½ onion, chopped

2 cups raw kale / spinach, shredded

30g crushed peeled tomatoes

50g tomato paste

30ml bone broth

¼ tsp cumin

½ tsp coriander

Dash of paprika

salt and pepper to taste

4 eggs

 

Method:

Melt 1 Tbsp of the ghee in a heavy based and add in the chorizo slices

Fry gently for about 3 minutes, taking care not to overcook, then set aside on a paper towel, while retaining the oil in the pan

Add the remaining 2 Tbsp of ghee to the pan and gently sauté the onions for 2 minutes

Add in the shredded kale and fry for a further 3 minutes, until wilted

Add the crushed tomatoes, tomato paste and bone broth, spices, salt and pepper and stir continuously until the liquid has reduced

Reduce the heat of the stove to medium-low, and make four “nests” in the sauce

Crack the eggs into each nest, cover the pan with a lid and cook covered for 3 or so minutes, until the eggs are done to your liking

Sprinkle the sausage over, and serve

Notes:

Shakshuka is a middle eastern dish that typically makes a lot of sauce that is mopped up with bread as part of the meal. I’ve kept the same flavour profile in this recipe (cumin, coriander and paprika) but added the kale for its benefits, and used very little quantities of the liquid ingredients so as to not have end up with a pouring sauce.

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