Shakshuka is a fiery, tomato sauce based egg dish that is great for breakfast or to warm your dinner table on a cool evening. Start by cooking the dish on the stovetop and finish in the oven.
Pre-heat the oven to 350 degrees.
Warm a 12-inch cast iron skillet over medium heat. Pour the olive oil into the hot pan, add the sliced onions and give them a toss to get them coated in the oil. Sauté the onions for 4-5 minutes until they start to become translucent, then add your red pepper, garlic, paprika, and cayenne pepper.
Continue cooking for 1 minute, then pour in your tomatoes and season with salt and pepper. Bring the sauce to a boil, then reduce your heat to medium low and allow the sauce simmer away for 4-5 minutes. Stir in the chopped kale and 1/2 cup feta. Remove from the heat.
Using a spoon, make 4 deep wells in the sauce, and crack an egg in each.
Transfer the skillet to your preheated oven, and cook for 8 - 10 minutes, until the whites of your eggs are cooked through, but the yolks remain runny.
Crumble over your reserved 2 tablespoons of feta, and season the top of your eggs with pepper. Serve immediately with crusty bread and fresh lemon.
The Frigidaire Professional Range has PowerPlus® Convection that circulates the heat in the oven for an evenly cooked dish.