This saucy shakshuka comes together quickly and is warm and satisfying on a chilly day.
Pour the olive oil in the pan and add onions, garlic and jalapeño, and sauté until translucent, about 6 minutes.Add spices and herbs then stir until fragrant, 1 to 2 minutes. Add crushed tomatoes. Simmer for 40 minutes.Heat a large, shallow pan over medium-high heat and add the oil. Add the kale and sauté for 3 minutes.Pour 2 cups of the sauce into the pan with the kale . The sauce should be about an inch and a half deep.
When the sauce is hot, make four wells using the back of a large spoon. Crack one egg into a small bowl. Slide the egg into one of the sauce wells. Repeat with the remaining eggs . Each well must be distinct, without touching, so that the eggs can poach gently in the sauce.Allow eggs to simmer in the sauce on the stove top for 4 minutes, until the whites are just beginning to set.Place the pan into the hot oven. Cook for 4 minutes, or until egg whites are set but yolks remain runny.
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