Shakshuka with sun-dried tomatoes and kale
accompanied by a creamy cauliflower puree
Shakshuka is a traditional Middle Eastern dish made from poached eggs in tomato sauce. Our version has a special touch of sun-dried tomatoes and kale.
Nice and quick!
milk, egg, sesame
Grano padano cheese
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Wash the vegetables. Remove the stem from the kale and cut it into slices. Finely chop the tomatoes. Cut the onion and garlic into thin slices. Separate the florets from the cauliflower and cut the softest part of the stem into pieces of 1cm. Chop the sun-dried tomatoes. Grate the cheese.
Heat a tablespoon of olive oil in a frying pan over medium heat. Add half of the sliced garlic and onion and let it cook for a few minutes until it starts to brown. Add the sun-dried tomatoes and the spice mix. Stir for 1 minute until fragrant. Add the diced tomatoes and let it cook over medium heat until all the liquid has evaporated (approx. 10 min.). Season to taste.
Heat a tablespoon of olive oil in a separate frying pan and brown the remaining garlic. Add the kale and cook it until it has reduced its size in half. Season to taste.
For the puree: cook the cauliflower in boiling water for 10-12 minutes. Drain the water and blend the cauliflower together with the coconut cream, the cheese, nutmeg, salt and pepper to a smooth mash.
When all the liquid of the sauce has evaporated, make a few holes in the sauce and carefully add the eggs. Let it cook over low heat until the eggs are cooked.