Spiced Chickpea-Kale Shakshuka with Feta & Silky Eggs
Chickpea-Kale Shakshuka with Feta
A one-skillet wonder: silky eggs poached in spiced tomato sauce loaded with chickpeas and wilted kale, finished with salty feta and micro-greens. Breakfast, brunch, or easy weeknight dinner — done in 25 minutes!
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Ingredients (serves 2)
• 1 Tbsp olive oil
• ½ small onion, finely diced
• 1 garlic clove, minced
• 1 tsp smoked paprika
• ¼ tsp ground cumin
• 1 cup crushed tomatoes (canned)
• ½ cup cooked chickpeas (drained)
• 1 cup packed chopped kale (stems removed)
• Salt & pepper to taste
• 2 large eggs
• 2 Tbsp crumbled feta
• Micro-greens or parsley, for garnish
• Crusty bread, to serve
⸻
Instructions
1. Sauté base – Warm olive oil in a small cast-iron skillet over medium heat. Add onion; cook 3 min until soft. Stir in garlic, paprika & cumin; cook 30 s fragrant.
2. Simmer sauce – Pour in crushed tomatoes and chickpeas. Season with salt & pepper. Simmer 5 min, then fold in kale until wilted.
3. Poach eggs – Make two wells; crack an egg into each. Cover skillet, reduce heat to low, and cook 5–7 min until whites set but yolks are still runny.
4. Finish – Sprinkle feta and micro-greens. Grind fresh pepper on top. Scoop up with warm bread!
⸻
Love versatile egg dishes like this?
Comment EGGS to get the Eggs eBook featuring 212 creative recipes for just $3.90 USD.
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#shakshuka #eggrecipes #comfortbrunch #cooklikeapro #100ebooks #skilletmeals #vegetarian
Spiced Chickpea-Kale Shakshuka with Feta & Silky Eggs
Chickpea-Kale Shakshuka with Feta
A one-skillet wonder: silky eggs poached in spiced tomato sauce loaded with chickpeas and wilted kale, finished with salty feta and micro-greens. Breakfast, brunch, or easy weeknight dinner — done in 25 minutes!
⸻
Ingredients (serves 2)
• 1 Tbsp olive oil
• ½ small onion, finely diced
• 1 garlic clove, minced
• 1 tsp smoked paprika
• ¼ tsp ground cumin
• 1 cup crushed tomatoes (canned)
• ½ cup cooked chickpeas (drained)
• 1 cup packed chopped kale (stems removed)
• Salt & pepper to taste
• 2 large eggs
• 2 Tbsp crumbled feta
• Micro-greens or parsley, for garnish
• Crusty bread, to serve
⸻
Instructions
1. Sauté base – Warm olive oil in a small cast-iron skillet over medium heat. Add onion; cook 3 min until soft. Stir in garlic, paprika & cumin; cook 30 s fragrant.
2. Simmer sauce – Pour in crushed tomatoes and chickpeas. Season with salt & pepper. Simmer 5 min, then fold in kale until wilted.
3. Poach eggs – Make two wells; crack an egg into each. Cover skillet, reduce heat to low, and cook 5–7 min until whites set but yolks are still runny.
4. Finish – Sprinkle feta and micro-greens. Grind fresh pepper on top. Scoop up with warm bread!
⸻
Love versatile egg dishes like this?
Comment EGGS to get the Eggs eBook featuring 212 creative recipes for just $3.90 USD.
Or comment 100 to unlock 100 themed eBooks — over 80 000 recipes — for only $5 USD.
#shakshuka #eggrecipes #comfortbrunch #cooklikeapro #100ebooks #skilletmeals #vegetarian
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