I made this fingerling potato & kale hash with baked runny yolk eggs and aged cheddar cheese for dinner tonight. Perfect meal for this windy, chilly Sunday evening. It is vegetarian, but not vegan. You could just leave the cheese out if you are vegan though!
I have never had shakshuka, but I think this seems a little similar, except this doesn’t have cumin, chilis or tomato sauce. I want to try to make shakshuka (or shakshouka) soon though. After googling what it really is… it looks delicious!
I love that this recipe includes kale, because it is by far one of my favorite vegetables to eat. Not only is it delicious and super versatile, but it is very good for you, too! Please visit this website for some amazing information on kale: http://www.well-beingsecrets.com/health-benefits-of-kale. If you were skeptical about kale in the past, hopefully, this information along with this recipe will make you more eager to try it. This article will help you better understand just how beneficial this unique vegetable is.
Recipe for this meal from http://www.blueapron.com below the pic of my final product 🙂
A couple of notes:
- I updated the recipe to 4 eggs and 4 cloves of garlic, double what Blue Apron suggests, because it is just better that way! I also seasoned with a tiny bit of crushed red pepper each time I salt and peppered.
- I had to cook the potatoes for about 20 minutes to get them all crispy and brown, the recipe says 4-6 minutes. I would like to invest in a cast iron skillet some time soon though, I think that would make a difference. If you have one use it for this recipe!
- I like my eggs runny so knowing how hot the pan was I only baked the dish for 5 minutes. 6-9 minutes and they begin to get semi soft to firm.
- Lastly, I used Franks Xtra Hot Red Hot instead of the tabasco, that i just my preference.
- 4 Farm Eggs
- 4 Ounces Sweet Peppers
- 4 Cloves Garlic
- 2 Scallions
- 1 Bunch Lacinato Kale
- 1 Pound Multicolored Fingerling Potatoes
- 1 Bunch Parsley
- 2 Ounces Aged Cheddar Cheese
- 1 Mini Bottle Tabasco Hot Sauce (or whatever hot sauce you like)
Preheat the oven to 400°F.
Wash and dry the fresh produce.
Cut out and discard the stem, ribs and seeds of the sweet peppers; thinly slice into rings on an angle.
Grate the cheese.
Peel and mince the garlic.
Remove and discard the kale stems; roughly chop the leaves.
Pick the parsley leaves off the stems; discard the stems.
Slice the potatoes into ¼-inch-thick rounds on an angle.
Cut off and discard the root end of the scallions; thinly slice on an angle.
In a large pan (oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
Add the potatoes and cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy.
Reduce the heat to medium and add 2 teaspoons of olive oil to the pan.
Add the scallions, sweet peppers and garlic; season with salt and pepper.
Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.
Add the kale to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until wilted.
Turn off the heat. (If you don’t have an oven-safe pan, transfer the hash to a baking dish.)
Using a spoon, create 2 wells in the hash.
Crack an egg into each well; season with salt and pepper.
Top the eggs and hash with the cheese. Bake 5 to 9 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness.
Remove from the oven.
Garnish the baked hash with the parsley. Serve with the hot sauce on the side. Enjoy!