Shakshuka with eggs and herbs

Ingredients:

• 2 tbsp. l. olive oil
• 6 cloves garlic, crushed
• 1.5 tsp sweet paprika
• 450 g kale, coarsely chopped, stems removed
• 0.5 cup chicken or vegetable broth
• 110 g crumbled feta
• A pinch of red pepper flakes
• Juice of half a lemon
• 6 large eggs
• Greek yogurt, za'atar, crusty bread, fresh parsley, finely chopped
• Special equipment: medium cast iron skillet; 6 mini cast iron cocotte dishes

Preparation:

1. Preheat oven to 175°C.
2. Heat oil in a medium cast iron skillet over medium heat. Add garlic and paprika and cook, stirring, for 30 seconds. Add the cabbage in two or three batches, allowing it to wilt slightly so it all fits into the skillet. Add a good pinch of salt and cook, stirring frequently, until the cabbage is tender, 7–9 minutes. Add the broth and cook until the liquid has evaporated, about 5 minutes more. Add the cheese, a few grinds of black pepper, a pinch of red pepper flakes, and lemon juice. Taste and adjust the seasoning.
3. Divide the cabbage mixture among 6 mini cast-iron cocotte dishes and make a well in the center of each. Crack an egg into each well. Bake, uncovered, until the whites are set but the yolks are still runny; check for doneness after 12 minutes.
4. Drizzle each serving with yogurt and sprinkle with za'atar, parsley, salt, and pepper. Serve immediately with bread.