I’m a big fan of shakshuka so when I saw the Chickpea and Kale Shakshuka recipe below I clipped it to try. Maybe it will appeal to you as well.
Adapted from “Family: New Vegetarian Comfort Food to Nourish Every Day” by Hetty McKinnon
Ingredients:
Olive oil 1 medium yellow onion, finely chopped 2 garlic cloves, finely minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 poblano pepper, de-seeded and finely chopped Kosher salt and black pepper 2 (15-ounce) cans chickpeas, drained and rinsed 1 (15-ounce) can crushed tomatoes 1/2 cup vegetable broth or stock 2 cups roughly chopped kale, stems removed 1 cup crumbled feta 4 to 6 large eggs 1 tablespoon za’atar Handful of mint leaves, chopped Toasted pita wedges, to serve (optional) Dollops of plain Greek yogurt, to serve (optional)
Preparation:
In a Dutch oven, heat 1 to 2 tablespoons olive oil over medium heat and, once hot, add the onion, garlic, spices, and poblano and cook for 4 to 5 minutes, until translucent. Add the tomatoes, stock, and chickpeas plus 1 teaspoon kosher salt and several grinds of black pepper and stir to combine, bringing the mixture to a simmer, lowering the heat if necessary to keep it from bubbling too hard. Cover with a lid and cook for 5 to 7 minutes, until the sauce has thickened slightly. Add kale and cover again, cooking until the greens have wilted, 2 to 4 minutes. Adjust seasoning if needed. Make wells for eggs and break an egg into each. Sprinkle eggs with additional salt and pepper, and the whole dish with feta. Cover and simmer for 6 to 10 minutes, until the whites are set but the yolks are runny.
To serve, drizzle with olive oil, sprinkle with za’atar and mint, and serve with pita wedges and plain yogurt, if you wish.