Shakshuka with Kale Chard and Feta
Cuisine: Vegetarian, Gluten Free
Serves: 2
  • 4 organic eggs
  • 1 can diced tomatoes
  • 1 clove of garlic crushed
  • 1 small yellow onion, finely chopped
  • ½ yellow pepper, chopped
  • 3 tbs tomato paste
  • ½ tsp dried basil
  • 1 tsp cumin
  • 1 tsp paprika
  • handful of greens (I used a mix of spinach, chard and baby kale)
  • 2 oz sheep's milk feta
  • 1 tbs olive oil
  • slat and pepper to taste
  • 1 tbs coconut sugar
  1. In a large skillet heat the olive oil over medium heat
  2. Add the onions and sauté until translucent about 5 minutes.
  3. Add the peppers and cook just until softened, 3 minutes. Stir in the garlic, spices and tomato paste and sauté for another 2 minutes.
  4. Add in the tomatoes. Stir sugar, salt and pepper and let the mixture simmer for 10 minutes. Lyer the greens over the top.
  5. Crack the eggs into the tomato mixture. Cover and simmer for approximately 8-10 minutes or until the whites of the eggs are no longer translucent.
  6. Sprinkle over the feta cheese.
  7. Serve over cooked quinoa and garnish with avocado slices
Recipe by The Tray Chic at