Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shakshuka with Chickpeas and Kale


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

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

  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
Social media & sharing icons powered by UltimatelySocial