Shakshuka With Hearty Greens
By: McCormick Kitchens
Made With:
One pan meals save precious time in the kitchen, but they don’t have to skimp on flavor! Enjoyed with crusty bread and a sprinkle of feta on top, this comforting shakshuka - essentially eggs poached in a skillet with tomato sauce - can be made a hundred different ways. Our take on the popular Middle Eastern dish stars the robust flavor of McCormick® Spices, chickpeas, and hearty kale greens for a dish that’s equal parts memorable and easy to prepare.
One pan meals save precious time in the kitchen, but they don’t have to skimp on flavor! Enjoyed with crusty bread and a sprinkle of feta on top, this comforting shakshuka - essentially eggs poached in a skillet with tomato sauce - can be made a hundred different ways. Our take on the popular Middle Eastern dish stars the robust flavor of McCormick® Spices, chickpeas, and hearty kale greens for a dish that’s equal parts memorable and easy to prepare.
Key products
Instructions
- Preheat oven to 375°F. Heat 2 tablespoons of the oil in large skillet on medium heat. Add mushrooms, onion, and pepper; cook and stir 5 minutes or until softened. Add remaining 2 tablespoons oil, spices, salt and red pepper. Cook and stir just until fragrant. Stir in tomatoes and chickpeas.
- Working in batches, add kale and spinach, cooking until wilted before each addition. Stir in stock; cook 3 to 4 minutes or until kale is tender. Divide mixture among 4 small baking dishes or mini cast-iron skillets. Use the back of a large spoon to create a well in the center of each portion. Crack one egg into each well.
- Bake 8 to 10 minutes or until eggs are desired doneness. Sprinkle with feta cheese and serve with toasted crusty bread, if desired.
Test Kitchen Tip: If you prefer, you can prepare Shakshuka in just one skillet. Use a large oven-safe skillet. Instead of dividing into portions in Step 2, simply make four wells in the cooked greens mixture and add one egg to each. Bake and serve as directed.
