Spicy Shakshuka with Kale, Spinach and Goat Cheese

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  • Total Time: 35 mins
  • Hands-on Time: 10 mins
  • Makes: 4 servings

An easy one-pan breakfast or dinner, this shakshuka has a spicy chipotle base that's balanced with creamy goat cheese and hearty deep greens.


  • 2 teaspoons + 1 tablespoon olive oil, divided

  • 2 cups packed shredded kale

  • 2 cups packed baby spinach

  • 1 large shallot, minced

  • 1 jalapeño pepper, minced

  • 1 clove garlic, minced

  • 1 tablespoon Frontier Co-op Chipotle Pepper

  • 2 teaspoons Frontier Co-op Ground Cumin

  • 1/2 teaspoon Frontier Co-op Sea Salt

  • 1 can (28 ounces) crushed tomatoes

  • 4 large eggs

  • 2 ounces goat cheese

  • Cilantro, for topping

  • Crusty bread, for serving


    1. Heat a 12-inch skillet with deep sides over medium-low heat. Add 2 teaspoons olive oil followed by shredded kale. Cook, stirring continuously, for about 2 to 3 minutes, until kale starts to wilt.

    2. Add spinach and continue to cook for another minute or 2, until kale and spinach are slightly wilted. Transfer to a bowl and set aside.

    3. Return skillet to stovetop over medium heat. Add remaining tablespoon olive oil followed by shallot and jalapeño. Cook for 4 minutes, until shallots are translucent and fragrant.

    4. Add garlic and cook for a minute more. Stir in chipotle powder, cumin and salt. Toast for 15 seconds, then add crushed tomatoes. Reduce heat to low and cook for 8 to 10 minutes, until tomato sauce starts to thicken.

    5. Stir in cooked greens, then make 4 wells in the tomato sauce. Crack eggs into sauce, cover and let cook for 6 to 8 minutes, until egg whites are set, but yolks are still runny. With a few minutes left, sprinkle top with goat cheese. Serve with slices of crusty bread and a sprinkle of fresh cilantro.

    To balance out the heat, serve with yogurt.


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