CHICKPEA AND KALE SHAKSHUKA

Shakshuka is a North African dish, largely Tunisian, of eggs baked in a spicy tomato sauce.

Yields 4 servings

INGREDIENTS

• Extra Virgin Olive Oil

• 1 onion

• 3 cloves of garlic

• 1 bunch of kale

• 1 tsp of cumin

• 1 tsp of coriander

• ¼ tsp of cayenne

• Chickpeas, 15 oz can

• Diced tomatoes, 15 oz can

• ½ cup of water

• 4 eggs

• Scallion (and mint or any other fresh herbs available)

• Paprika

• Salt

• Pepper

INSTRUCTIONS

1. Rough chop the kale and gently massage with salt until it starts to break down and release water, let sit for about 10 minutes while you prepare the rest of the ingredients

2. Rinse the chickpeas and let drain to dry

3. Cook the onions, garlic, and kale until translucent, about 5 - 10 min

4. Add the spices and stir until fragrant

5. Add the chickpeas, canned tomato, and water and simmer for 10 min

6. Season to taste and then crack the eggs directly into the tomato and kale, reduce heat to low, cover with lid, and steam for 6 - 8 minutes, or until the eggs are the desired doneness.

7. Garnish with sliced scallions and lemon juice to serve.