Description
This delicious recipe is inspired by a traditional recipe hailing North Africa, and incredibly popular throughout the Middle East.
Ingredients
Scale
- drizzle of olive oil or butter/ghee
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 large red bell pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon chili powder
- 1 Tablespoon tomato paste
- 28 ounces crushed or diced tomatoes
- 2 cups cooked chickpeas
- 2 cups chopped fresh kale
- 6 eggs
- salt & pepper to taste
- optional: feta cheese, fresh parsley
- serve with: 6 pieces whole wheat naan
Instructions
- Warm the fat of choice in a large skillet and sauté the diced onions for 1-2 minutes. Add the garlic and red bell pepper and sauté another minutes. Stir in the spices (smoked paprika, cumin, cayenne, chili powder), a dash of salt, and the tomato paste, stirring well to combine.
- Add the canned tomatoes and chickpeas and bring to a low simmer. You want bubbles, but you don’t want it to splatter all over your stove! Simmer, uncovered, for about 10 minutes.
- Taste and adjust salt/pepper/spice level, then stir in the chopped kale until well mixed.
- Using a spoon, make 6 shallow wells in the sauce mixture and carefully crack an egg into each well. Sprinkle with a little more salt and cover.
- For over-easy eggs, cook covered for 4-6 minutes until the whites are set.
- Divide the eggs and sauce among 3-6 plates, and serve with whole wheat naan. If desired, top with feta cheese (YUM), and some fresh parsley.
- Prep Time: 2 mins
- Cook Time: 20 mins