inthekitchen
Shakshuka
INGREDIENTS 1 1 / 2 cups crushed tomato 6 1 / 2 cups diced tomatoes , drained 1 small white onion , diced 2 tsp garlic , chopped 1 Tbsp olive oil 2 tsp ground cumin 2 tsp paprika 1 jalapeno , sliced into 1 / 4 ” discs ( seeded if you don ’ t like spice ) 1 / 2 cup cooked chickpeas ( we prefer to soak dried chickpeas overnight and then cook but canned works as well ) Kosher salt to taste sugar to taste ( different brands of tomatoes have different bitterness , sugar is just used to counteract this 1 cup frozen chopped kale 2 eggs per serving 1 Tbsp crumbled feta per serving sprinkle za ’ atar spice per serving
METHOD 1 . Heat a large pot over medium high heat , cook onion and garlic in oil for a few minutes until softened , add spices , cook a few more minutes . 2 . Add tomatoes and cook until thickened slightly , stirring periodically . 3 . Add jalapeno and chickpeas for just a few minutes while seasoning with salt and sugar and tasting . 4 . Cool completely before adding kale or if serving right away add kale once heat is turned off just before serving . 5 . Ladle stew into a bowl . Top with poached or basted medium eggs , 2 per serving . We like to also top ours with feta and a pinch of za ’ atar spice blend 6 . Serve with bread or pita to sop up the juicy deliciousness
Yield 4-6 servings
14 ciao ! / may / jun / two thousand twenty-two