Green Shakshuka With Cottage Cheese

Green Shakshuka With Cottage Cheese image


  • 1 bunch of kale, de-stemmed
  • 1 jalapeno, (seeds removed if you prefer less heat)
  • 3 garlic cloves, minced
  • 4 tablespoons olive oil, divided
  • 1 small onion, sliced
  • 5 oz baby spinach
  • 4 eggs
  • 1 teaspoon ground cumin
  • 1 cup Hood® Country Style Cottage Cheese
  • Salt and pepper


  • STEP 1

    Preheat oven to 350°F.

  • STEP 2

    In a medium pot, bring water and to a boil over high heat. Blanch half the kale in boiling water for about 10-15 seconds. Immediately transfer to a bowl of ice water. Drain in a colander. When it is cool enough to handle, roughly chop.

  • STEP 3

    In a blender or food processor, add blanched kale, half of the minced garlic, jalapeno, 2 tablespoons olive oil, cumin, and ¾ cup water and blend until smooth (add more water as needed). Season with salt.

  • STEP 4

    Chop the remaining kale into thin strips.

  • STEP 5

    In a medium skillet over medium-high heat, add 2 tablespoons of olive oil and sliced onions. Cook until onions soften and are translucent about 5 minutes. Add remaining minced garlic and cook for 1 minute. Add chopped kale and spinach until the leaves soften but aren’t wilted. Season with salt and pepper. Pour in the kale puree. Create 4 wells and crack and egg into each well.

  • STEP 6

    Transfer skillet to the preheated oven and cook uncovered for 8-10 minutes or until the egg whites are set.

  • STEP 7

    Remove from the oven and add generous dollops of Hood Country Style Cottage Cheese between eggs. Sprinkle cilantro and serve if toasted bread and enjoy!

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