Spicy Kale Shakshuka
Makes for 2-4
INGREDIENTS
2 tablespoons olive oil
1/2 small yellow onion, chopped fine
1 small jalapeño, chopped fine
3-4 garlic cloves, roughly minced
1 head lacinato kale, chopped roughly into 1 inch pieces
1 can chickpeas, drained and rinsed
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon Aleppo pepper (or dry chili flake)
1 (15 oz) can diced tomatoes
1 tablespoon red wine vinegar
salt and pepper to taste
4-6 eggs
Pita, toasted sourdough, or flatbreads for serving
INSTRUCTIONS
Set your oven to 300*F.
In a 12 inch or similar sized oven safe pan (I usually use a cast iron), heat the olive oil over medium heat. Once it’s rippling and the pan is hot, add the onion and cook, stirring occasionally, just until the edges have begun tot are on some color, about 3-4 minutes.
Add the jalapeño and the garlic and cook for anther 1-2 minutes, until slightly browning and very fragrant, then toss in all the kale. Cook another 1-2 minutes just to wilt the kale down a bit, stirring frequently, then add in the chickpeas along with all the spices, a generous amount of salt and pepper. Cook for 30 seconds to a minute just to bloom the spices.
Add in the diced tomatoes along with all of their liquid and continue to cook on medium low, stirring occasionally, and cook for 15-20 minutes, until the kale is tender and the tomatoes take on a rich color and flavor.
Adjust the seasoning with salt and pepper, then stir in the red wine vinegar and turn off the heat.
Using a spoon, make small wells or divots equivalent to the number of eggs you plan on using spread evenly around your pan. Crack the eggs carefully into each divot, then pop the pan into the oven and cook for 5-8 minutes, just until the whites of the eggs are almost totally set. They will carry over a bit so best to pull them if they look a tiny bit loose still if you want nice runny eggs! Finish with some flakey sea salt and a glug of olive oil then serve alongside some pita or sourdough toast and dig in!
