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Kale Shakshuka

Kale Shakshuka

a shakshuka overflowing with healthy leafy greens 

Servings 2


  • 2 cloves garlic minced.
  • 2 tsp olive oil
  • 3 cups Kale stems removed
  • 3 cups Spinach
  • 1/2 cup vegetable broth
  • 4 eggs
  • 4 slices of sourdough bread
  • 2 tbsp feta
  • 1/2 small avocado


  1. In a large oven safe skillet on medium heat, add two cloves of minced garlic and olive oil. 

  2. Add about 2 cups of ripped kale pieces (stems remove) with a couple tablespoons of broth. As the Kale wilts, continue to add more kale, spinach and broth until its all wilted. 

  3. Turn your oven broiler on high. 

  4. Make 4 small "holes" for the eggs to cook. There should still be a thin layer of greens on the bottom of the holes. 

  5. Crack 4 eggs, (as quickly as you can without breaking the yolks, so they cook evenly) into each hole. Cook on the stove for a few minutes, and then transfer into the oven until they are cooked to your liking.  

  6. Slice and toast the sourdough and slice the avocado. 

  7. Serve with avocado, sprinkled feta, and sourdough.