This twist on a classic shakshuka is packed with hearty greens like kale and baby spinach.
Ingredients
- 2 tablespoons olive oil
- 1 cup red onion, 1/2-inch dice
- 1 cup red bell peppers, 1/2-inch dice
- 2 cups mushrooms, sliced
- 2 tablespoons olive oil
- 2 teaspoons Garlic Powder
- 1 1/2 teaspoons Cumin, Ground
- 1 1/2 teaspoons McCormick® Culinary Coriander, Ground
- 1/2 teaspoon Paprika, Smoked
- 1/2 teaspoon salt
- 1/4 teaspoon Red Pepper, Crushed
- 1 1/2 cups plum tomatoes, 1/4-inch dice
- 1 can chickpeas, drained and rinsed
- 3 cups kale, stems removed, 1-inch pieces
- 3 cups baby spinach, packed
- 1/2 cup vegetable stock
- 4 each eggs
- 1/4 cup Feta cheese, crumbled
Nutrition Information
(per serving)
This twist on a classic shakshuka is packed with hearty greens like kale and baby spinach.
Key products
Instructions
Prep
- In a saute pan heat first amount of olive oil over medium heat. Add onions, peppers, and mushrooms and cook until soft, about 5 minutes.
- Add second amount of olive oil, garlic, cumin, coriander, paprika, salt, and crushed red pepper to pan and cook until fragrant. Add tomatoes and chickpeas and stir until fully incorporated.
- Add kale and spinach in batches, allowing to wilt before adding more. Stir in vegetable stock and cook 3 to 4 minutes longer, just until kale is tender.
- Portion mixture into 8 oz ramekins and create an indentation in the center of each with the back of a spoon. Hold warm for service.
Service
- For service, crack an egg into the indentation of 1 portioned ramekin. Place under salamander and cook until egg white is set. Sprinkle with 1 tablespoon feta cheese. Serve hot with crusty toasted bread, if desired.
