Mini Kale Shakshuka Recipes

CYCLOPS SHAKSHUKA FOCACCIAS

Steps:

• Position an oven rack in the lower third of the oven. Preheat the oven to 475 degrees F.
• To form the Focaccia Dough, press your middle three fingers in the center of each dough ball, stretching and pressing outwards until you have a 5- to 6-inch round with a flat center and 1/2 inch or so of border. The dough should be a bowl for the sauce and egg. Drizzle each with olive oil and massage the oil into the dough.
• Spoon 2 to 3 tablespoons of the Sauce into the center cavity of each round (making sure to get the sausage pieces), then crack an egg in the center of each. Bake until the dough is lightly golden and the egg is just set but still a little jiggly, 12 to 14 minutes.
• Drizzle the focaccias with olive oil and season the eggs with a crack of black pepper and a sprinkle of flake salt. Top with cilantro, parsley and crumbled feta.
• Line two baking sheets with parchment paper and grease each with 2 tablespoons of olive oil. Set aside.
• In the bowl of a stand mixer, add the flour, yeast and kosher salt and whisk to combine. Add the water and remaining 1/4 cup of olive oil and mix with the dough hook until a dough forms, scraping down the sides as needed. Knead on medium speed for 12 to 15 minutes.
• Lightly flour a work surface. Scrape the dough out onto the floured surface and form into 8 equal-sized balls. Place 4 dough balls onto each prepared baking sheet and then drizzle oil onto each dough ball. Cover each with a towel and allow to rise in a warm place until doubled in size, about 1 hour.
• Heat a saucepan over medium heat. Add the breakfast sausage, breaking it up with a wooden spoon. Season with the kosher salt, red pepper flakes, paprika, cumin, coriander, black pepper and cinnamon. Cook until the meat is browned and the spices are toasted, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the tomato sauce and peppers and stir to combine. Add the honey and stir to thoroughly incorporate. Cook the sauce, uncovered, for 5 to 8 minutes until thickened. Season to taste. Remove from the heat and set aside to cool.

SHAKSHUKA

Steps:

• Toast the cumin seeds in a cast-iron skillet over medium-high heat for 2 to 3 minutes, stirring so they don't burn. Transfer to a spice grinder and grind fine.
• Add the olive oil to the same skillet over medium-high heat. Add the peppers, jalapenos and onions and saute until softened and slightly charred, 7 to 9 minutes. Add the ground cumin, paprika, garlic and 1 teaspoon kosher salt and cook, stirring, until fragrant, about 30 seconds. Add the parsley and tomatoes and stir until combined. Reduce the heat and simmer for 10 minutes.
• Crack 1 egg into a 1/4-cup measuring cup. Make a well in the sauce with the bottom of the cup and pour the egg into the well. Repeat with the remaining eggs. Reduce the heat to low, cover and cook until the egg whites are set and the yolk is slightly runny, 5 to 8 minutes. Sprinkle with the feta while still warm. Season with flaky sea salt.