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Shakshuka with Chickpeas and Kale

  • Author: Caitlin
  • Total Time: 22 mins
  • Yield: 6 1x


This delicious recipe is inspired by a traditional recipe hailing North Africa, and incredibly popular throughout the Middle East.


  • 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


  1. 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.
  2. 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.
  3. Taste and adjust salt/pepper/spice level, then stir in the chopped kale until well mixed.
  4. 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.
  5. For over-easy eggs, cook covered for 4-6 minutes until the whites are set.
  6. 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
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