July 13, 2015

chickpea and kale shakshouka

Yum

Remember the driveway project?  So.... guess who ordered a bobcat to smooth and level the gravel?  This girl!!!  Two hours in and I caved!  It's possible that I would have been shoveling gravel well into September.  In fact... it even took the bobcat 2+ hours!  However, after all that work we finally have rocks and not just sand and mud... yay for a cleaner car!;)  On to the next project/idea... a fire pit.  

Traditionally, shakshouka is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. It is believed to have a Tunisian origin.  I loved the idea of adding kale and instead of poaching the eggs, just baking them.  The pictures don't do it justice... I actually almost didn't post it (since it isn't pretty and looks like a blob), but it was soooo good that I had too!!!  I served this with a thick slice of toast and even although we ate it for dinner it would make a hearty brunch dish. 


Servings 4
Total Time 30 minutes

INGREDIENTS
  • 1 teaspoon olive oil
  • 1 onion,chopped
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon course salt
  • 1/4 teaspoon ground cayenne pepper
  • 1 1/2 cups cooked chickpeas (1/2 uncooked/1 can)
  • 2 large tomatoes, diced
  • 1 large bunch kale, stemmed and chopped (about 10 cups loosely packed)
  • 4 large eggs
  • 2 oz feta cheese, crumbled


INSTRUCTIONS
1.  Preheat oven to 400 degrees F.

2.  In a large ovenproof skillet, over medium heat, add the oil.  When hot add the onion and cook for about 5 minutes, until softened. Add garlic, cumin, coriander, paprika, salt and cayenne. Cook, stirring, for an additional minute.

3.  Add chickpeas, tomatoes, and 3/4 cup water (maybe a bit more if it needs it).  Increase heat to medium high and bring to a simmer.

4.  Add kale, a few handfuls at a time, stirring until kale wilts. When all kale has been added, reduce heat to medium-low and cook until kale is tender, 5 minutes.

5.  Turn off heat. With the back of a spoon, create 4 shallow indentations in vegetable mixture. In a small bowl, crack 1 egg; slide into 1 indentation. Repeat with remaining eggs.  Transfer skillet to oven and cook until eggs are set, 8 to 10 minutes.

6.  Sprinkle cheese over eggs and enjoy!!! 

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