Shakshuka with Kale & Chickpeas
Note: This recipe is a mashup from smitten kitchen and Jamie Oliver
Ingredients:
1 medium yellow onion, finely chopped
1-2 red peppers
2 garlic cloves, finely minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp fennel seeds
1 tsp smoked paprika
1/2 a jalapeño pepper, de-seeded and finely chopped
Kosher salt and black pepper
3 1/2 C cooked chickpeas, drained and rinsed
1 3/4 C crushed or diced tomatoes
1/2 cup (125ml) vegetable broth or stock
4 ounces kale, stems removed
1 cup (150 grams) feta, crumbled
4 to 6 large eggs
Handful of mint leaves, chopped
Directions
In a large, deep frying pan or low Dutch oven* casserole dish, heat a glug (1 to 2 tablespoons) olive oil over medium heat and, once hot, add the onion, peppers garlic, spices, and jalapeño 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.
