Shakshuka with Hearty Greens

Name: Shakshuka with Hearty Greens
Prep time: 10 min
Cook time: 35 min
Yield: 4
Cuisine: Middle Eastern,
Ingredients: 4 tbsps olive oil divided; 1 medium red onion cut into 1/2-inch pieces; 1 medium red bell pepper cut into 1/2-inch pieces; 2 cups sliced white button mushrooms; 2 tsps garlic powder; 1 1/2 tsps cumin ground; 1 1/2 tsps organic coriander ground; 1/2 tsp paprika smoked; 1/2 tsp salt; 1/4 tsp red pepper crushed; 1 1/2 cups fnely chopped plum tomatoes; 1 can (15 oz) chickpeas drained and rinsed; 3 cups kale stems removed and cut into 1-inch pieces; 3 cups baby spinach packed; 1/2 cup unsalted vegetable stock; 4 eggs; 1/4 cup crumbled feta cheese

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.... Read More Read Less

10m

PREP TIME

35m

COOK TIME

17

INGREDIENTS

Servings: 4

Ingredients

4 tablespoons olive oil, divided
1 medium red onion, cut into 1/2-inch pieces
1 medium red bell pepper, cut into 1/2-inch pieces
2 cups sliced white button mushrooms
2 teaspoons McCormick® Garlic Powder
1 1/2 teaspoons McCormick® Ground Cumin
1 1/2 teaspoons McCormick Gourmet™ Organic Ground Coriander
1/2 teaspoon McCormick® Smoked Paprika
1/2 teaspoon salt
1/4 teaspoon McCormick® Crushed Red Pepper
1 1/2 cups fnely chopped plum tomatoes
1 can (15 ounces) chickpeas, drained and rinsed
3 cups kale, stems removed and cut into 1-inch pieces
3 cups baby spinach, packed
1/2 cup unsalted vegetable stock
4 eggs
1/4 cup crumbled feta cheese

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 375°F (190°F). Heat 2 tablespoons (30 ml) 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 (30 ml) oil, spices, salt and red pepper. Cook and stir just until fragrant. Stir in tomatoes and chickpeas.
2 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.
3 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.