Egg Shakshuka with Kale and Bacon

Eggs provide the perfect base for breakfast creativity

By Cristen Clark

Cristen Clark is a pig farmer, creator of the Food & Swine blog and an award-winning baker and cook. She lives on a farm near Runnells with her husband Mike and children Halle and Barrett. W hen it comes to creating a hearty breakfast recipe, eggs are always on the list of ingredients. They’re affordable, versatile and pack a punch of protein in just 70 calories.

Lately, I’ve enjoyed breaking up my breakfast recipe routine with new and unique flavors. Inspired by shakshuka, which has been served in Middle Eastern cultures for centuries, I created this savory recipe for Egg Shakshuka with Kale and Bacon.

The cooking style of this recipe suits my family well because my daughter prefers her eggs sunny side up and the rest of our family likes their eggs cooked longer. Once the egg whites have cooked completely, I remove the skillet from the oven and dish her portion out. Then, I return the skillet to continue cooking the eggs a bit. It works like a charm!

I like to take on the challenge of sliding a few more greens into my kids’ diets, so I added a layer of sautéed kale to the traditional shakshuka recipe. This addition brings in a little more texture from the kale.

I think some recipes are building blocks that openly welcome new ingredients and additions. Somewhere within the creativity, trials and taste-testing is where I find the most joy in cooking!

If you, too, enjoy getting creative with breakfast recipes, try these concepts with your family: Egg taco bar: Serve a platter of scrambled eggs alongside plenty of burrito-style fixings like bacon strips, breakfast sausage crumbles, sautéed peppers and onions, cooked breakfast potatoes, chopped avocados, tomatoes, shredded cheese and salsa. This dish is easily customizable and can be served in a tortilla shell like a taco or in a to-go bowl!

Frittata to go: Cut slices or squares of frittata and wrap in a warm tortilla shell for an easy, on-the-go breakfast. These wraps can be made ahead, wrapped in parchment and chilled until mealtime.

Pizza-style breakfast: For a tasty start to the day, customize mini breakfast pizzas using flatbreads or pitas. Preheat the oven to 400 degrees F, brush flatbreads with olive oil and bake until lightly browned and warmed throughout.

Then, sprinkle a small amount of shredded cheese on top of the flatbread before adding other ingredients so everything stays put when served. Add savory toppings like chopped hard-boiled eggs, scrambled eggs, veggies and a variety of breakfast meats. Add a layer of cheese and return to the oven, baking until cheese is melted and slightly browned.

Photo courtesy of Kelsey Byrnes, Dance Around the Kitchen.

Egg Shakshuka with Kale and Bacon

• 6 tablespoons butter, divided

• 1 bunch kale, leaves stripped, chopped

• 3 strips bacon, chopped

• 5 garlic cloves, chopped, divided

• 1 teaspoon salt, divided

• 1 large yellow onion, chopped

• 2 bell peppers, chopped

• 11/2 teaspoons paprika

• 1/2 teaspoon ground cumin

• 1/4 teaspoon ground coriander

• 1/8 teaspoon red pepper flakes

• 1/4 teaspoon black pepper

• 28-ounce can whole tomatoes and juices, chopped

• 6 large eggs

• ½ cup feta cheese

• ¼ cup parsley, chopped

Preheat oven to 350 degrees F.

In a large, 12-inch cast iron skillet over medium heat, add 3 tablespoons butter, kale, bacon and 3 garlic cloves. Sauté until kale is tender. Remove from skillet onto a plate, set aside.

In the same large cast iron skillet, add remaining 3 tablespoons butter, onions and bell peppers. Sauté until tender, stirring occasionally. Add remaining 2 garlic cloves and cook 1-2 minutes more.

Add paprika, cumin, coriander, red pepper flakes, salt, pepper and chopped tomatoes. Reduce heat to medium low. Simmer uncovered for 12-14 minutes until mixture is thickened.

Spread kale and bacon mixture over reduced tomato-pepper mixture. With the back of a spoon, make 6 wells. Crack an egg into each well. Place the cast iron skillet into preheated oven for 10-12 minutes until egg whites are cooked throughout but yolks are still supple and runny.

Garnish with feta cheese and chopped parsley. Serve warm with slices of crusty country bread or warm pita bread.