Mini Kale Shakshuka

Ingredients

·      2 tablespoons olive oil

·      6 cloves garlic, minced

·      1 1/2 teaspoons sweet paprika

·      1 pound kale, stemmed and coarsely chopped

·      Kosher salt

·      1/2 cup chicken or vegetable stock

·      4 ounces feta cheese, crumbled

·      Freshly ground black pepper

·      Pinch of red pepper flakes

·      Juice of 1/2 lemon

·      6 large eggs

·      For serving:

·      Greek yogurt

·      Za'atar spice

·      Fresh flat-leaf parsley, chopped

·      Crusty bread

Directions

1.    Preheat the oven to 350 degrees F.

2.   In a medium cast-iron cocotte, heat the oil over medium heat. Add the garlic and paprika and cook, stirring, for 30 seconds. Add the kale in 2 or 3 batches, allowing it to wilt slightly between batches so it all fits in the pot. Add a good pinch of salt and cook, stirring often, until the kale is softened, 7 to 9 minutes.

3.   Stir in the stock and cook until slightly reduced, about 5 minutes more. Add the cheese, a few turns of black pepper, a pinch of red pepper flakes and the lemon juice. Taste and adjust the seasoning as desired.

4.   Distribute the kale mixture among 6 mini cast-iron cocottes and create a well in the center of each. Crack an egg into each well. Bake, uncovered, until the whites are cooked but the yolks are still runny; check for doneness at 12 minutes.

5.    Top each cocotte with a drizzle of yogurt and a sprinkle of za'atar, parsley, salt and pepper. Serve immediately with crusty bread.

source : www.foodnetwork.com