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
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.