Mini Kale Shakshuka

·      2 tablespoons olive oil
·      6 cloves garlic, minced
·      1 1/2 teaspoons sweet paprika
·      1 pound kale, stemmed and coarsely chopped
·      Kosher salt
·      1/2 cup chicken or vegetable stock
·      4 ounces feta cheese, crumbled
·      Freshly ground black pepper
·      Pinch of red pepper flakes
·      Juice of 1/2 lemon
·      6 large eggs
·      For serving:
·      Greek yogurt
·      Za'atar spice
·      Fresh flat-leaf parsley, chopped
·      Crusty bread

1.    Preheat the oven to 350 degrees F.
2.   In a medium cast-iron cocotte, heat the oil over medium heat. Add the garlic and paprika and cook, stirring, for 30 seconds. Add the kale in 2 or 3 batches, allowing it to wilt slightly between batches so it all fits in the pot. Add a good pinch of salt and cook, stirring often, until the kale is softened, 7 to 9 minutes.
3.   Stir in the stock and cook until slightly reduced, about 5 minutes more. Add the cheese, a few turns of black pepper, a pinch of red pepper flakes and the lemon juice. Taste and adjust the seasoning as desired.
4.   Distribute the kale mixture among 6 mini cast-iron cocottes and create a well in the center of each. Crack an egg into each well. Bake, uncovered, until the whites are cooked but the yolks are still runny; check for doneness at 12 minutes.
5.    Top each cocotte with a drizzle of yogurt and a sprinkle of za'atar, parsley, salt and pepper. Serve immediately with crusty bread.

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