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.
Get access to everything we publish when you sign up for Outside+.
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
- 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.
- 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.
- 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