Chickpea and Kale Shakshuka - Revision history

Dhanson: /* Notes */

2025-12-04T01:32:32Z

Notes

← Older revision		Revision as of 01:32, 4 December 2025
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	[[Category:Chickpeas]]		[[Category:Chickpeas]]
	[[Category:Main Dish]]		[[Category:Main Dish]]
			[[Category:Breakfast]]

Dhanson: /* Notes */

2025-12-04T01:32:08Z

Notes

← Older revision		Revision as of 01:32, 4 December 2025
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	[[Category:Kale]]		[[Category:Kale]]
	[[Category:Chickpeas]]		[[Category:Chickpeas]]
			[[Category:Main Dish]]

Dhanson: /* Preparation */

2021-05-15T16:36:12Z

Preparation

← Older revision		Revision as of 16:36, 15 May 2021
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	=== Preparation ===		=== Preparation ===
	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, 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.<ref>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.</ref>		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, 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.<ref>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.</ref>

	To serve, drizzle with olive oil, sprinkle with za’atar and mint, and serve with pita wedges and plain yogurt, if you wish.		To serve, drizzle with olive oil, sprinkle with za’atar and mint, and serve with pita wedges and plain yogurt, if you wish.

Dhanson: Created page with "{{RecipeSummary |PrepTime=15 min |CookTime=~30 min |Source=[https://smittenkitchen.com/2019/10/chickpea-and-kale-shakshuka/ Smitten Kitchen] |Yield=4-6 servings |Rating={{Deli..."

2021-05-15T16:34:47Z

Created page with "{{RecipeSummary |PrepTime=15 min |CookTime=~30 min |Source=[https://smittenkitchen.com/2019/10/chickpea-and-kale-shakshuka/ Smitten Kitchen] |Yield=4-6 servings |Rating={{Deli..."

New page

{{RecipeSummary
|PrepTime=15 min
|CookTime=~30 min
|Source=[https://smittenkitchen.com/2019/10/chickpea-and-kale-shakshuka/ Smitten Kitchen]
|Yield=4-6 servings
|Rating={{Delicious}}
}}
=== Ingredients ===
* Olive oil
* 1 medium yellow onion, finely chopped
* 2 garlic cloves, finely minced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 a jalapeño pepper, de-seeded and finely chopped
* Kosher salt and black pepper
* 1 15-ounce can cooked chickpeas, drained and rinsed (about 1 3/4 cups)
* 15-ounce can crushed tomatoes (1 3/4 cups)
* 1/2 cup vegetable broth or stock
* 4 ounces kale, stems removed
* 1 cup feta, crumbled
* 4 to 6 large eggs
* 1 tablespoon za’atar
* Handful of mint leaves, chopped
* Dollops of plain Greek yogurt, to serve (optional, strongly recommended)
* Toasted pita wedges, to serve (optional)

=== Preparation ===
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, 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.<ref>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.</ref>

To serve, drizzle with olive oil, sprinkle with za’atar and mint, and serve with pita wedges and plain yogurt, if you wish.

=== Notes ===
<references />

[[Category:Kale]]
[[Category:Chickpeas]]