Yes, however, I recommend adding the eggs right before eating this green shakshuka with kale. To prepare this recipe ahead of time, sauté the vegetables then transfer them to an airtight container and refrigerator for up to four days or freeze for up to three months. When it's time to make your shakshuka, warm the vegetables in your sauté pan, create your indentations in the veggies, and cook the eggs according to the recipe.