Chickpea and Kale Shakshuka
Total Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4-6 servings
- Olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, finely minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 a jalapeño pepper, de-seeded and finely chopped
- Kosher salt and black pepper
- 2 15-ounce cans cooked chickpeas, drained and rinsed (about 3 1/2 cups)
- 15-ounce can crushed tomatoes (1 3/4 cups)
- 1/2 cup (125ml) vegetable broth or stock
- 4 ounces kale, stems removed
- 1 cup (150 grams) feta, crumbled
- 4 to 6 large eggs (shown with 6)
- 1 tablespoon za’atar
- Handful of mint leaves, chopped
- Toasted pita wedges, to serve (optional)
- Dollops of plain Greek yogurt, to serve (optional)
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Preparation
Step 1
In a large, deep frying pan or low Dutch oven* casserole dish, heat a glug (1 to 2 tablespoons) olive oil over medium heat.
Step 2
Once hot, add the onion, garlic, spices, and jalapeño and cook for 4 to 5 minutes, until translucent.
Step 3
Add the tomatoes, stock, and chickpeas plus 1 teaspoon kosher salt and several grinds of black pepper and stir to combine, bringing the mixture to a simmer, lowering the heat if necessary to keep it from bubbling too hard.
Step 4
Cover with a lid and cook for 5 to 7 minutes, until the sauce has thickened slightly.
Step 5
Add kale and cover again, cooking until the greens have wilted, 2 to 4 minutes.
Step 6
Adjust seasoning if needed.
Step 7
Make wells for eggs and break an egg into each.
Step 8
Sprinkle eggs with additional salt and pepper, and the whole dish with feta.
Step 9
Cover and simmer for 6 to 10 minutes, until the whites are set but the yolks are runny.
Step 10
To serve, drizzle with olive oil, sprinkle with za’atar and mint, and serve with pita wedges and plain yogurt, if you wish.
Step 11
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Chef's notes
Make the stew portion whenever time permits — it is expected to freeze well — then rewarm it on the stove and drop in eggs closer to when you’re ready to eat it.
The oven step has been omitted in this recipe, as it cooks just fine on the stove.
The trickiest part of any baked egg dish is getting the eggs exactly right, neither undercooked or hard-boiled. Check eggs as needed and rotate the pan to avoid a hot spot ruining a single egg. Take them off ever-so-slightly wiggly in the whites if you plan to eat them later as they will continue to set.
