Ree Drummond's Fridge Raid Shakshuka | The Pioneer Woman | Food Network

Shakshuka is traditionally a breakfast dish that originates in North Africa and the Middle East; it is a delicious mixture of peppers and tomatoes that cook down to make a pan sauce that eggs are poached in. Ree adds in a few things she found in her fridge – including feta cheese and kale – to make it her own! #ReeDrummond #ThePioneerWoman #FoodNetwork #Shakshuka Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/3DBMI9R Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Fridge Raid Shakshuka Recipe courtesy of Ree Drummond Level: Easy Total: 40 min Active: 25 min Yield: 4 to 6 servings Ingredients 1/3 cup olive oil 1 yellow onion, thinly sliced 1 red pepper, thinly sliced 1 orange pepper, thinly sliced 1 yellow pepper, thinly sliced 4 cloves garlic, sliced Kosher salt Freshly ground black pepper 3 cups cherry tomatoes 1 tablespoon tomato paste 1 teaspoon red pepper flakes 1/2 cup chicken stock 1 cup torn kale 6 large eggs 1/2 cup crumbled feta cheese 2 tablespoons chopped parsley Crusty bread, for serving Directions Heat the oil in a large skillet over a medium-high heat. Add the onion, all the peppers and the garlic. Season with a pinch of salt and pepper and cook, stirring, until the vegetables slightly char, 2 to 3 minutes. Toss in the tomatoes, tomato paste and red pepper flakes and cook, stirring, until the tomatoes begin to break open, an additional minute. Pour in the chicken stock and kale, stir to combine. Reduce the heat to medium and cover. Cook, stirring every couple of minutes, until the tomatoes have broken down and the mixture thickens, 9 to 10 minutes. Crack the eggs into a pitcher or liquid measuring cup. Slowly add the eggs, one at a time, evenly spacing out 5 around the outer edge of the skillet and adding the last to the very center. Season the eggs with a pinch of salt and pepper. Cover and cook until the whites of the eggs are set, and the yolks are runny, 5 to 6 minutes. Remove from the heat and sprinkle over the feta and parsley. Serve with crusty bread. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TIKTOK:   / foodnetwork   ▶ TWITTER:   / foodnetwork   Ree Drummond's Fridge Raid Shakshuka | The Pioneer Woman | Food Network    • Ree Drummond's Fridge Raid Shakshuka | The...