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Chef showing freshly cooked Kale Shakshuka with Chickpeas and zataar in a pan

Kale Shakshuka with Chickpeas and Za'atar

Shilpi & Etienne | between2kitchens
A comforting Kale Shakshuka dish served with a homemade Za'atar spice blend, it's simple to make and perfect for breakfast or brunch.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, brunch
Cuisine Middle-Eastern
Servings 4 people

Ingredients
 
 

for the shakshuka

  • 1 small red onion peeled and sliced
  • 1 small red pepper sliced
  • 1 medium garlic clove peeled and chopped
  • 1 red chilli deseeded and sliced
  • 180 grams chickpeas cooked and drained
  • 180 grams kale roughly chopped
  • 500 grams tomto puree (passata)
  • ½ teaspoon cumin powder
  • ½ teaspoon paprika powder
  • 1 tablespoon chopped parsley keep some leaves as a garnish
  • 1 tablespoon chopped dill keep some leaves as a garnish
  • 4 eggs
  • salt and pepper to taste
  • 2 tablespoon olive oil

for the zaatar

  • 2 tablespoon black and white sesame seeds lightly toasted
  • 2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sumac powder
  • ½ teaspoon sea salt
  • 100 milliliters olive oil

Instructions
 

for the shakshuka

  • Heat the olive oil in a wide pan or pot on high heat. Add the onions and peppers and cook for 4-5 minutes stirring continuously until the onions start to become translucent.
  • Add the chopped garlic and chilli and cook for 2 more minutes on medium heat.
  • Now add the chickpeas and season with paprika, cumin, salt and pepper.
  • Next add the kale and stir well to combine. Finally add the tomato puree and let simmer for about 10 minutes stirring occasionally.
  • Lastly add the chopped herbs and adjust the seasoning with salt and pepper.
  • When the stew has fully cooked one by one crack the eggs on the top.
  • Slowly simmer on low heat cooking the eggs from the bottom for about 5-8 minutes or further depending how you like your eggs cooked.
  • Alternatively place the pan with the eggs in a pre-heated oven at 160°C (320°F) and cook for about 8 minutes.
  • Sprinkle the zaatar over the top and garnish with the remaining herbs.

for the zaatar

  • combine all the dry ingredients together mix in the olive oil. Add more or less olive oil depending on what you use the zaatar for.
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