Kale and Chickpea Shakshuka

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Are we going on 11 weeks of Corona?

We’ve gone through a lot, haven’t we? Shock, grief, disbelief, fear, anxiety, what it really means to “shelter in place” (a phrase most of us have never heard of before), the cooking, the baking, the masks, the lack of basics, like toilet paper.

We will surely have a lot to share with our grandchildren.

During the last few weeks I made sure my pantry was stocked with ingredients that could make me a meal, right from those cabinets. As a culinary nutritionist and (ok, obsessive) meal planner, I did this anyway, even BC (before Corona). And as we are in the time we are in, I will be sharing my pantry recipes with you all summer long.

I know that we are “reopening” but we still need to cook at home too.

Meal planning is now more important than ever for me. I talked about this over the past few months – for my health, for my peace of mind, and for the family of five that is now reinstated in my house.

This Shakshuka recipe came about really as a way to move some things out of my refrigerator and to use what I had in my cabinets. Always on hand for me are diced tomatoes, canned (or dried) beans, plenty of spices, and bags of onions. In my refrigerator you will always find a bunch or two of kale, parsley, some strong cheese and eggs from my beloved chickens.

There are many versions of Shashuka, a tomato based baked egg dish, and this is mine. I can’t resist getting greens into almost everything I make – salads, soups, stews, and now this. The kale adds a meatiness to this dish that is now a necessary addition for any baked eggs I make. I also added in chickpeas for a delicious addition, which could please the vegans in your house (just leave out the eggs and cheese), or give some more protein to the 18 year old boys in the house (like I have).

This dish was a hit with my whole family, I think it will be with yours too!

Kale and Chickpea Shakshuka

Makes 4-6 servings


2 tablespoons extra virgin olive oil
1 medium red onion, sliced
1 medium red pepper, diced
1 teaspoon each coarse salt and pepper
1 small bunch kale, stems removed and chopped
1 32-ounce can diced tomatoes
1 14-ounce can chickpeas, drained and rinsed
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
6 eggs
1 small bunch parsley, chopped
1/4 cup crumbled feta


  1. Preheat the oven to 350 degrees F.
  2. In a large ovenproof sauté pan, heat the olive oil over medium heat. Add in the onion and peppers with the salt and pepper and sauté for about 5 minutes, until vegetables begin to soften. Add in the kale, a handful at a time, and incorporate until it is wilted.
  3.  Stir in the tomatoes and chickpeas along with the paprika, chili powder and cumin. Simmer for about 5 minutes to meld ingredients and spices.
  4. Turn off the heat and make six “pools” in the vegetables to hold the eggs. Gently crack the eggs into each space. Place the pan in the oven for about 7 minutes, until the eggs are just set and the whites are white.
  5. CAREFULLY remove the pan from the oven and sprinkle with the feta and the parsley. Serve hot.
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