Effortless Entertaining with Shakshuka

Entertaining is easier when you’re not thinking about being healthy. I mean, think of all the classics — cheese and crackers, spreads on breads, big casseroles, and pasta dishes. The reason? We want ease. There’s already enough to think about when you’re having a house full of people over, and you’re trying to clean the bathrooms, and arrange that huge bowl of lemons, while simultaneously stirring a hot pot over the stove.

And then there’s the taste factor — as a host, you want to have food that people will actually want to eat. It’s no wonder why we usually default to what we know. But in the name of trying to live a healthier life that doesn’t come crashing down the second the clock hits 5 p.m. on Friday, entertaining is one area where most of us could use a little, well, updating.

And in the best way — still keeping it easy, beautiful, and delicious. Recipes like this shakshuka do just the trick. It’s made with all real food, is super quick to assemble, and casually looks like you’ve spent multiple hours preparing it. Pair it with some avocado toast, a little bubbly, and you, my darling, are in!


Feta cheese, hot sauce, and chopped cilantro would all be great topping additions. You can also add cooked sausage or shredded chicken. If you don’t like eggs, add in some other veggies, like eggplant, zucchini, or lentils. This dish makes two large servings and is also a great option for breakfast or brunch.

  • 4 green onions, chopped
  • 1 bell pepper, chopped
  • ½ head kale, leaves torn
  • 3 garlic cloves, chopped
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 28-ounce can whole or crushed tomatoes, chopped
  • 1 teaspoon sea salt + ½ teaspoon pepper
  • 2-3 organic eggs
  • Olive oil

Preheat oven to 375. In an ovenproof skillet over medium heat, heat a bit of olive oil. Add green onions and bell pepper first, cooking for 5-7 minutes until mostly soft. Add garlic, kale, and spices, and cook for another minute. Add tomatoes next, and stir well to combine. Simmer for 5 minutes, then crack eggs into the skillet on top of the tomato mixture. Place dish into oven for 7-12 minutes, or until the eggs have set.

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