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I love a dish that is good for breakfast, lunch, or dinner! Don’t you? Maybe it’s because I have a 10 month old crawling like a speed racer around my house and I’m into simple dishes lately, maybe it’s just because it’s delicious…but today I wanted to share a recipe for Kale and Potato Shakshuka with Hunt’s San Marzano Style Tomatoes!
Ok – first thing’s first: what’s a shakshuka?
I’ll be honest: I’d never heard of this yummy egg dish until a few years ago. Once I dug in though, I was hooked! Shakshuka is a Middle Eastern/African dish of eggs poached in tomato sauce.
In today’s kale and potato shakshuka recipe, I opted to add some vegetables (kale, bell peppers, and potatoes) to bulk up the dish and give it something a little bit extra! Eggs and potatoes are a classic combination at breakfast time, but I love how a shakshuka is completely appropriate for lunch or dinner as well! This version is hearty, but adds the benefit of healthy vegetables. It’s definitely my kind of dish!
The real hero of this dish is truly the San Marzano Style Tomatoes. I found my cans at Walmart on a recent trip – you can locate them next to the other canned tomatoes! Make sure to add a few extras to your cart – you’ll want to use them for this recipe, but have more on hand for future meals as well! If you’re looking for even more ideas on what to make with these San Marzano style tomatoes, make sure you visit their website and check out all of the inspiration!
Also – if you like to save easily when you shop, there is currently an Ibotta deal running for Hunt’s San Marzano Style Tomatoes while supplies last! I am a HUGE fan of Ibotta and use the app every time I shop. It’s very easy to use and makes getting cash back on things I’m already buying a breeze. Do yourself a favor and download the app immediately!
Anyway, back to the recipe! The San Marzano style tomatoes pull all of the ingredients together into a sweet but slightly spiced chunky sauce that is perfect for eating on its own…or dipping with baguettes, pita, or more! So, why San Marzano style tomatoes in particular? They have a meaty texture and a thick juice. These tomatoes are all natural, steam peeled, and offer a rich, robust flavor to tomato dishes (or your favorite pasta sauce recipe – I can’t wait to use them for one soon!). They are grown in California and provide maximum flavor, which I truly appreciate! Another bonus? They come from Hunt’s, which is a trusted, national brand in my home, and they are at an affordable price point. I try to make as much of an effort as I can to create recipes with clean, simple ingredients, and these tomatoes (and shakshuka!) fit the bill!
One other thing I really love about a shakshuka dish (other than you can eat it at any time of day), is that you can completely customize it to your own preferences! Not a fan of kale? That’s ok – maybe switch it out with some spinach! You can leave out the potatoes to make the dish even saucier. It’s completely up to you!
So, what do you think? Will you be creating your own kale and potato shakshuka for…breakfast, lunch, or dinner some time soon? What else will you create with the new San Marzano style tomatoes?
Kale and Potato Shakshuka with San Marzano Style Tomatoes
- 2 – 28oz cans Hunts San Marzano Style Tomatoes
- 4 – 8 eggs
- 2 bell peppers (red, yellow, or orange)
- 5 cloves garlic, minced
- 1 bunch kale (curly or dinosaur)
- 1 1/2 lbs fingerling potatoes
- 1 medium brown onion, diced
- 1 teaspoon crushed red pepper
- 1 teaspoon ancho chili powder
- Pita or baguette for dipping
- Preheat the oven to 475 degrees F. Wash and dry the bell peppers, kale, and potatoes. Remove the ribs from the kale and discard: thinly slice the leaves. Dice the bell peppers. Slice the potatoes into thin rounds. Peel and dice the onion.
- In a large, deep pan, heat 3 tablespoons of olive oil on medium high heat. Add the potatoes and season with salt and pepper. Cook for 6-8 minutes until lightly browned and slightly softened.
- Add the onion, garlic, and kale leaves to the pan. Cook about 3-5 minutes until softened. Add the bell peppers, San Marzano Style Tomatoes, crushed red pepper, and ancho chili powder (as much as you’d like, depending on how spicy you’d like the dish to be). Cook about 8-10 minutes, breaking up the tomatoes and cooking until thickened to a saucy consistency. Remove from heat and set aside.
- Transfer potato mixture into cast iron skillets or oven safe baking dishes (if the pan you made the sauce in is oven safe, you can also continue using that! I chose to use small cast iron skillets to create individual portions). Using a spoon, create 1-2 wells in the center of each pan. Crack an egg into a small bowl, then transfer the egg carefully into the well of the skillet. Repeat for each pan (this recipe makes enough for 4 8-inch cast iron skillets. I chose to make one egg per pan, but you can definitely put 2 if desired!). Season with salt and pepper. Place in the oven and bake 7-9 minutes, until the egg whites are set and the yolk is cooked to your liking. Keep in mind the heat of the sauce will continue to cook the eggs, so I recommend taking your pans out while the yolks are still relatively soft so they don’t become completely hard by the time they get to the table! When the pans are removed from the oven, allow them to sit for at least 2 minutes.
- As the shakshuka bakes, slice your baguette or pita. If desired, toast in the oven alongside the shakshuka!
- Serve the shakshuka with the baguette or pita wedges. Enjoy!