Shakshuka

Makes 2 servings

• 2 tablespoons extra virgin olive oil
• 1 yellow onion
• 2 garlic cloves, finely chopped
• 1 red bell pepper, diced
• 2 teaspoon paprika
• 1/2 teaspoon cumin
• 1 cup zucchini, chopped
• 2 15-ounce San Marzano whole plum tomatoes
• 4 large eggs
• ½ red or green chile pepper, or more to taste, minced
• Pinch of sea salt, to taste
• Pinch of pepper, to taste
• 1/2 cup washed, destemmed,and chopped Lacinato kale
• 1 large handful fresh basil

Heat the oil in a nonstick skillet over medium heat. Add the onion and garlic, stirring them occasionally, until they are soft and golden brown, about 3 minutes.

Add the bell pepper, paprika, and cumin, and cook for 2 minutes.

Meanwhile, transfer the zucchini and tomatoes to a blender and blend for about 2 minutes, or until the mixture is smooth. Pour the zucchini-tomato sauce mixture into the skillet and let it cook over low heat, covered, for 15 minutes.

While the skillet is still on the burner, make small divots in the sauce for the eggs and carefully crack the eggs into them. Add some chiles, salt, pepper, and the kale. Cover and cook over low heat for 5 more minutes, until the egg whites have set. Serve with some fresh basil leaves.