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This is the Shakshuka recipe from Plenty by Yotam Ottolenghi and the Kale Eggs recipe inspired by Darnell Shuart and the Covington weekend walking group. Both recipes use the same technique of poaching eggs on a bed of savory vegetables. Enjoy!


Recipe from Plenty by Yotam Ottolenghi


½ teaspoon cumin seeds
¾ cup light olive oil
2 large onions, sliced
2 red bell peppers cut into ¾ inch strips
2 yellow bell peppers, cut into ¾ inch strips
4 teaspoons sugar
2 bay leaves
6 thyme sprigs, chopped
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
6 ripe tomatoes, chopped
½ teaspoon saffron
pinch of cayenne
salt and pepper to taste
up to 11/8 cups water
8 eggs


In a large pan, dry roast cumin seeds on high heat for 2 minutes. Add oil and onions and sauté for 5 minutes. Add peppers, sugar and herbs and continue cooking on high heat for 5-10 minutes.

Add tomatoes, saffron, cayenne and some salt and pepper. Reduce heat to low and cook for 15 minutes. Add water as needed so the mixture has a pasta sauce consistency. Adjust seasoning as needed. Should be potent and flavorful.

Remove bay leaves. Divide pepper mix among 4 ramekins or sometimes I leave mix in skillet, gently break eggs on top of mixture, cover, and cook on gentle heat for 10-12 minutes until eggs are set.
Sprinkle with cilantro and serve.

Kale eggs

Recipe by Darnell Shuart and the Covington weekend walking group

Serves 6-8, one egg per person.

Roughly chop 2 bunches of kale. Can also slice one onion if you like. Use a large heavy cast iron skillet, add 2 tablespoons olive oil and sauté onions. Add kale to skillet, and sauté for a couple of minutes, stirring constantly. Add enough water to almost cover kale. Cover the skillet and braise or cook until tender.
Break 6-8 eggs, or as many as your skillet will allow, gently on top of kale. After eggs cook for a few minutes and are set, sprinkle ½ cup feta cheese on top of eggs. Cover and cook for another minute.

Serve immediately and bon appetit!




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