One Pan Southern Style Shakshuka
Cook Time
Cook Time
  • 1tablespoon canola oil
  • 2cloves garlic
  • 10 okra podschopped
  • 2 collard leavesstems removed, stems and leaves chopped
  • 15ounces canned diced tomatoes
  • 2cups vegetable or chicken stock
  • 1/4cup fresh oreganoor 1 tablespoon dried oregano
  • 4 eggs
  • 2 scallion stalkschopped
  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.