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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chickpea And Kale Shakshuka

4.0

Olive oil

1 medium yellow onion, finely chopped

2 garlic cloves, finely minced

1 teaspoon ground cumin

1 teaspoon ground coriander

½ a jalapeño pepper, de-seeded and finely chopped

Kosher salt and black pepper

2 15-ounce cans cooked chickpeas, drained and rinsed (about 3 ½ cups)

15-ounce can crushed tomatoes (1 ¾ cups)

½ cup (125ml) vegetable broth or stock

4 ounces kale, stems removed (I use a package from the salad greens section)

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)

I’m using this pot, the pan that’s gotten the most use in my kitchen for the last five years.
The trickiest part of any baked egg dish is getting the eggs exactly right, neither undercooked or hard-boiled. I vote for checking them as often as needed and rotating the pan as needed to avoid a hot spot ruining a single egg. Most importantly, ask yourself: Am I eating this the second it comes off the stove or 10 or even 20 minutes later? If so, you can take them off ever-so-slightly wiggly in the whites because they’ll continue to set as the pan rests.

Course🍳Brunch

Diets🥕Vegetarian...

CategoryShakshuka

CuisineMiddle Eastern

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 54 weeks ago

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