BREAD CHEESE® SHAKSHUKA

Ingredients

1 Tbsp olive oil

1 small yellow onion, diced

½ yellow bell pepper, deseeded and diced

2 cloves garlic, peeled and roughly chopped

½ tsp chili pepper flakes

1 cup kale, stems removed and roughly chopped

1 package precooked kielbasa, sliced

1 - 28oz can crushed tomatoes

2 tsp white sugar

1 package 10oz Carr Valley Jalapeno

Bread Cheese®

4 large eggs

Directions

In a large pan with high sides, heat the olive oil over medium heat. Once hot, add onion, bell pepper, garlic, and chili pepper flakes. Cook, stirring occasionally for 3 minutes, or until onions and bell peppers are softened. Add in the kale, kielbasa, crushed tomatoes, and sugar. Mix to combine and cook for another 5-7 minutes until the sauce has thickened and the kielbasa is heated through. Bring heat down to low, the sauce should only be at a simmer so the bottom doesn’t burn.

Cut the Carr Valley Jalapeno Bread Cheese into four portions. Nestle the bread cheese into the sauce, making an “X” shape in the pot with the cheese. In the empty spaces between the cheese, make 4 small wells in the sauce. Crack an egg into each well, and then cover the pot with a lid and let simmer for 5-7 minutes, or until the eggs are cooked to your liking.

Once the eggs are done, serve hot with your favorite bread on the side. This meal is great for any time of the day and comes together in just about 30 minutes.