As a part of the Amazon Associate program, this post contains links to kitchen equipment and ingredients. We may earn a small commission from qualifying purchases. This helps support our free content!

Happy New Year, Food Fam!

We made it! January 1st is here, and you know what that means. We're all trying to balance that "New Year, New Me" energy with the deep, cozy comfort we crave when it's freezing outside.

Forget boring salads. This year, we're kicking off the luck and the health goals with a vibrant, one-pan breakfast that is basically a hug in a skillet: The "Lucky" Black-Eyed Pea & Kale Shakshuka!

In the South, black-eyed peas are famous for bringing you good fortune all year long. And kale? It’s the ultimate metabolic jumpstart. You get rich, smoky flavor from the tomatoes, a protein punch from the peas and eggs, and all the super-green power from the kale. It's the easiest, prettiest, and luckiest start to 2026.

Let's make some magic!

The "Lucky" Black-Eyed Pea & Kale Shakshuka

Prep Time: 5 Minutes | Cook Time: 25 Minutes | Yields: 2-3 Servings

What You Need (Ingredients)

• 1 Tbsp Olive Oil (The good stuff!)

• 1 small Yellow Onion, diced

• 2 cloves Garlic, minced

• 1 (15 oz) can Diced Tomatoes, fire-roasted is best!

• 1 (15 oz) can Black-Eyed Peas, rinsed and drained

• 1 tsp Smoked Paprika (This is the secret flavor bomb!)

• 1/2 tsp Cumin

• 1/4 tsp Red Pepper Flakes (Adjust for heat!)

• 1 cup Kale, tough stems removed and chopped

• 3-4 large Eggs

• Salt and Pepper to taste

• Optional: Fresh Cilantro and Goat Cheese for topping!

The Simple Steps (Recipe)

1. Sizzle Time: Grab your favorite cast iron skillet [Affiliate Link] and heat the olive oil over medium. Toss in your diced onion and cook for about 5 minutes until it’s soft and smelling amazing. Add your garlic, smoked paprika, cumin, and red pepper flakes. Stir for one minute until the spices are super fragrant.

2. Sauce It Up: Pour in the can of diced tomatoes and the rinsed black-eyed peas. Stir everything well, bring it to a little bubble, and then reduce the heat to low. Let it simmer for about 10 minutes to let those flavors hang out and get friendly.

3. Go Green: Stir in the chopped kale. Push it right into the sauce. It will look like a lot, but don't worry—it shrinks down in a minute! Simmer for 2-3 more minutes until the kale is tender.

4. Crack the Eggs: Use a spoon to make 3 or 4 little wells (pockets) in the tomato mixture. Gently crack an egg into each well. Season the eggs with a pinch of salt and pepper.

5. Cover & Cook: Cover your skillet (if you don't have a lid, a sheet pan works!) and cook for 5-8 minutes. For a runny yolk (the best part!), cook closer to 5 minutes. For firmer yolks, go closer to 8.

6. Serve: Take it off the heat, sprinkle with cilantro and crumbled goat cheese if you want to be extra fancy, and serve right from the skillet [Affiliate Link]. It’s a one-pan wonder!

Did You Make It?!

I want to see your lucky 2026 breakfast!

• Comment below and tell me how you customized your shakshuka—did you add feta? A little hot sauce?

• Tag us in your photos on Instagram or TikTok using the hashtag #OnManyOccasions and tag our handle @OnManyOccasions!

Don't forget to get your meal planning on lock this year! Click here to download your free 2026 Recipe Calendar!