Breakfast and Brunch
This tasty little dish was inspired by our time in Israel visiting family and life goals of being more healthy! It’s packed with tons of veggies but definitely not lacking in taste... Make it easily vegetarian by omitting the meat and your all set!
1 Small head of Kale-Chopped
1/2 7 oz. Can of chopped green chiles
.5 Lb. Italian sausage
1 Large green zucchini-sliced into 1/2 “ thick pieces
1 Tsp. of Special Viande Blanche Spice Blend
1 Large shallot- chopped
3 Green onions chopped including green stems
5-6 Small Yellow Boy, green, Kumamoto, or Heirloom tomatoes
2 Garlic cloves- Minced
1 Tbsp. Fresh Chives
1 Tbsp. Vegetable stock
1 Tbsp. Butter
3 Tbsp. Of Extra Virgin Olive oil
1 Tsp. Kosher Salt
2-3 grinds of fresh cracked pepper
1 Tbsp. Green Za’atar
3 Tbsp. Fresh Dill
6 or more slices of good rustic bread or fresh pita bread
1/2 C. Labneh or Mexican Crema-Garnish
Heat 2-3 Tbsp. of Extra Virgin Olive Oil over medium high heat in a large cast iron pan (cast iron will give a nice char).
Add the sausage and sauté until nicely browned while breaking up the pieces for about 5 minutes.
Reduce heat slightly, then add your onions and special blend seasoning. Simmer for 2-3 minutes.
Add the shallots, kale, butter, salt, pepper, and garlic and cover for about 5-10 minutes. Remember the kale will cook down considerably!
Then give it a good stir, then add the rest of your vegetables- chives, zucchini, chiles, green onions, and Za’atar.
Stir well and cover and cook for another 2-3 minutes.
Add your roughly chopped tomatoes and cover again to simmer for another 10-15 minutes.
About half way through, check and stir your shakshukah, then add the vegetable stock.
Cover again and simmer until vegetables look softened and browned.
Reduce heat slightly and make some nooks in your vegetables for the eggs.
Carefully break open the eggs and place them into their homes in the shakshuka mixture, making sure not to break any yolks!
Cover the pan again and let them cook for another 10 minutes- or until the yolks are cooked to your favored consistency.
Layer with chopped fresh Dill.
Remove from heat and let cool for a few minutes.
Serve in low bowls with a dollop of Labneh and sprinkle with Za'atar.