One Pan Southern Style Shakshuka
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Cook Time 30 minutes
Servings
people
Ingredients
  • 1 tablespoon canola oil
  • 2 cloves garlic
  • 10 okra pods chopped
  • 2 collard leaves stems removed, stems and leaves chopped
  • 15 ounces canned diced tomatoes
  • 2 cups vegetable or chicken stock
  • 1/4 cup fresh oregano or 1 tablespoon dried oregano
  • 4 eggs
  • 2 scallion stalks chopped
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 tablespoon canola oil
  • 2 cloves garlic
  • 10 okra pods chopped
  • 2 collard leaves stems removed, stems and leaves chopped
  • 15 ounces canned diced tomatoes
  • 2 cups vegetable or chicken stock
  • 1/4 cup fresh oregano or 1 tablespoon dried oregano
  • 4 eggs
  • 2 scallion stalks chopped
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Instructions
  1. Heat oil in a large skillet over medium-high and add garlic and chopped okra. Cook until okra is golden brown, stirring frequently so it doesn't burn.
  2. Add chopped collard stems and saute until softened, about 3 minutes.
  3. Add chopped collard leaves and dash of salt and cook until wilted.
  4. Add stock, tomatoes and fresh or dried oregano and simmer for a few more mintutes.
  5. Crack eggs into skillet, cover with a lid, season with a sprinkle of salt and pepper, and cook until the whites of the eggs have set. Remove from heat.
  6. Scoop eggs and veggies into bowls, top with scallion, and serve with a thick slice of toast if desired.
Recipe Notes

Recipe by Ashley Thomas.