Shakshuka with Chickpeas and Greens
When I was researching healthy vegetarian recipes, I found quite a few wonderful options for Shakshuka. This egg and tomato based dish originated in Northern Africa, but it is very popular in Israel and Palestine as well. I decided to mash up a few recipes based on our tastes and the ingredients I had on hand. This dish is traditionally served with pita, but Naan also works. Delicious!
Shakshuka with Chickpeas and Greens
Delicious vegetarian dish which can be served for breakfast, brunch, lunch, or dinner.
Ingredients
- 2 Tbsp olive oil
- 1 onion chopped
- 1 red pepper chopped
- ½-1 jalapeno pepper deseeded and finely chopped
- 4 cloves garlic minced
- 1 tsp cumin or more to taste
- 1 tsp paprika or more to taste
- 1 pinch cayenne optional
- salt and pepper
- ½-1 tsp za'atar optional, can use thyme and oregano as substitute
- 1 28 oz or 2-15 oz cans of diced or whole tomatoes
- 1 can chickpeas rinse and drained
- ½ cup veggie or chicken broth can sub water if needed
- 1 cup spinach or kale more if desired
- 4-5 oz feta cheese crumbled
- 4-8 eggs depends on how many eggs per person you want
- hot sauce optional
- cilantro or parsley chopped
Instructions
- Heat drizzle of oil in a large deep sauté pan or a dutch oven. Sauté onions and peppers on medium heat until soft. Add garlic and sauté an additional few minutes, being careful not to burn the garlic. Add a bit more oil if needed.
- Add spices and simmer for just a minute until fragrant. Add the canned tomatoes. If using whole canned tomatoes, break them up. Add the broth (or water). Add the rinsed, drained, chickpeas. Cover and cook for 5 minutes.
- Add 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 (take off stems)/spinach and cover again, cooking until the greens have wilted, 2 to 4 minutes. Taste it and adjust seasoning if needed.
- Make wells for eggs and break an egg into each. Sprinkle eggs with additional salt and pepper, and top everything with feta. Cover and simmer for 6 to 10 minutes, until the whites are set but the yolks are runny. If you don’t like runny yolks, cook them a few minutes longer.
- Sprinkle with chopped cilantro or parsley and hot sauce (if desired) and serve. Excellent with warm pita or naan.
Notes
Optional spices that can be used:
Smoked paprika, coriander, crushed red pepper, chili powder. Can also top with mint leaves. Don’t need the jalapeño pepper if you use other methods of heat (crushed red pepper, etc.). Flexible! If you don’t have za’atar, can use thyme/oregano.
Smoked paprika, coriander, crushed red pepper, chili powder. Can also top with mint leaves. Don’t need the jalapeño pepper if you use other methods of heat (crushed red pepper, etc.). Flexible! If you don’t have za’atar, can use thyme/oregano.