1 can stewed tomatoes, chili ready
1/2 cup water
2 jalapeños, diced, with seeds
3 cloves garlic, diced
2 tbsp red pepper, powder
1 tsp Lawry’s Salt
4 large vegetarian feed brown eggs
4 oz herbed goat cheese, sliced into 5 rounds
1 cup kale, chopped
2 pieces whole wheat toast
Heat deep sautee pan and add tomatoes, water, jalapeños, garlic, red pepper and salt and bring to simmer for 2 minutes. Carefully crack eggs into simmering tomato mixture, be sure to spread them out. Cover and simmer 5 minutes. Add goat cheese slices, placing in between eggs and in the center. Cover and cook additional 3 minutes until egg yolks are cooked. If you prefer a harder yolk cook a few more minutes. In a bowl place 1/2 cup of kale and top with 2 egg, goat cheese and tomato sauce; serve with whole wheat toast.
This is my variation of Shakshuka, we enjoy this for dinner or breakfast. If you like things a little spicier add more jalapeños or top with tabasco or sriracha sauce.