Ingredients
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For the eggs:
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4 large eggs
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For the spiced chickpea mixture:
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1 can (15 oz) no-salt-added garbanzo beans, rinsed and drained
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½ cup water, divided
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¼ teaspoon ground cumin
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Pinch of salt and black pepper
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For the kale sauce:
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2 cups loosely packed curly kale leaves
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1 tablespoon extra virgin olive oil
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Juice of 1 lemon
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Salt and black pepper to taste
Directions
Subtitle: A Budget-Friendly, Gluten-Free, High-Protein, Kid-Friendly, Seasonal, Soy-Free, and Whole Foods Plant-Based Vegetarian Breakfast Recipe Inspired by North African Cuisine
Ingredients:
For the eggs:
– 4 large eggs
For the spiced chickpea mixture:
– 1 can (15 oz) no-salt-added garbanzo beans, rinsed and drained
– ½ cup water, divided
– ⅓ cup chopped onion
– ¼ teaspoon ground cumin
– ⅛ teaspoon paprika
– ⅛ teaspoon ground coriander
– ⅛ teaspoon turmeric powder
– Pinch of salt and black pepper
For the kale sauce:
– 2 cups loosely packed curly kale leaves
– 1 tablespoon extra virgin olive oil
– Juice of 1 lemon
– Salt and black pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine the chickpea mixture ingredients. Mash most of the chickpeas using a fork, leaving some whole for texture. Set aside.
3. In a small skillet over medium heat, warm 1 tablespoon of olive oil. Add the sliced onions and sauté until softened and translucent, about 5 minutes. Transfer to a separate bowl.
4. Make the egg pockets: In each of four serving bowls, crack one egg into the center. Using the back of a spoon, create a well around the yolks without breaking them. Sprinkle salt and pepper over the eggs.
5. Bake the shakshuka: Pour the mashed chickpea mixture evenly among the prepared baking dishes. Divide the sautéd onions between the baking dishes. Top each with a serving of kale sauce. Place one egg in each pocket.
6. Bake for 10-12 minutes or until the whites are set but the yolks are still runny. Carefully remove from the oven and serve immediately.
Note: You can also prepare this dish stovetop by heating a nonstick pan over medium heat instead of preheating the oven. Cook the egg pockets as directed above, adding the vegetable broth as necessary to keep the bottom of the pan moist. Once the eggs are cooked through, top with the chickpea mixture and kale sauce. Serve immediately.
Steps
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1
Done
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Preheat your oven to 375°F (190°C). |
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2
Done
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In a medium bowl, combine the chickpea mixture ingredients. Mash most of the chickpeas using a fork, leaving some whole for texture. Set aside. |
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3
Done
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In a small skillet over medium heat, warm 1 tablespoon of olive oil. Add the sliced onions and sauté until softened and translucent, about 5 minutes. Transfer to a separate bowl. |
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4
Done
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Make the egg pockets: In each of four serving bowls, crack one egg into the center. Using the back of a spoon, create a well around the yolks without breaking them. Sprinkle salt and pepper over the eggs. |
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5
Done
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Bake the shakshuka: Pour the mashed chickpea mixture evenly among the prepared baking dishes. Divide the sautéd onions between the baking dishes. Top each with a serving of kale sauce. Place one egg in each pocket. |
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6
Done
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Bake for 10-12 minutes or until the whites are set but the yolks are still runny. Carefully remove from the oven and serve immediately. |
