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Ingredients

Chickpea & Kale Shakshouka

This Tunisian-style recipe features the flavors and health benefits of Mediterranean-style dining. While tomatoes figure prominently in the original dish, we've added chickpeas and kale for a clean-eating twist.

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Servings
4
Prep Time
20 min
Cook Time
10 min
Duration
30 min

Ingredients

  • 1 tsp olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/4 tsp ground cayenne pepper
  • 1 15-oz BPA-free can unsalted chickpeas, drained and rinsed
  • 2 cups BPA-free canned, jarred or boxed unsalted diced tomatoes (TRY: Jovial Organic Diced Tomatoes)
  • 1 large bunch kale, stemmed and chopped (about 10 cups loosely packed)
  • 4 large eggs
  • 2 oz feta cheese, crumbled

Preparation

  1. Preheat oven to 400ºF. In a large ovenproof nonstick skillet on medium, heat oil. Add onion and sauté for about 5 minutes, until softened. Add garlic, cumin, coriander, paprika, salt and cayenne. Cook, stirring, for 1 minute more.
  2. Add chickpeas, tomatoes and 1 1/2 cups water. Increase heat to medium high and bring to a simmer. Add kale, a few handfuls at a time, stirring with each addition until kale wilts. When all kale has been added, reduce heat to medium-low and cook until kale is tender, 5 minutes.
  3. Turn off heat. With the back of a spoon, create 4 shallow indentations in vegetable mixture. In a small bowl, crack 1 egg; slide into 1 indentation. Repeat with remaining eggs. Sprinkle cheese over eggs and vegetable mixture. Transfer skillet to oven and cook until eggs are set, 8 to 10 minutes.

Nutrition Information

  • Serving Size 1 egg and 1/4 of vegetable mixture
  • Calories 356
  • Carbohydrate Content 44 g
  • Cholesterol Content 199 mg
  • Fat Content 11.5 g
  • Fiber Content 13 g
  • Protein Content 23 g
  • Saturated Fat Content 4 g
  • Sodium Content 427 mg
  • Sugar Content 11 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g