Shakshuka with Feta, Greens & Chickpeas
This is a simple and easy to make recipe for Shakshuka.
Ingredients
- 1 TBSP Olive oil
- 1 small red onion – peeled & diced
- 2 garlic cloves – peeled & mined
- 1 tin chopped tomatoes
- 1 large handful of kale – de-stemmed from the stalk washed, shredded
- 1 large handful spinach leaves
- 1 sprig fresh rosemary
- 1 heaped tsp garam masala
- 100 g feta cheese – crumbled
- 4 large eggs
- 1/3 cup chickpeas
- salt & pepper to season
Instructions
- Begin by heating the olive oil in a wide based pan which has a lid.
- Add the onion to the pan and cook over a medium heat for a few minutes to soften.
- Add the minced garlic to the onions and continue to cook for 1 minute.
- Next, add the chickpeas to the pan, followed by the chopped tomatoes, garam masala and season with salt & pepper. Place the lid on the pan and allow to simmer for a few minutes.
- Add the shredded kale and spinach leaves to the pan and replace the lid. Leave to cook for a few minutes, until the greens have wilted.
- Add the crumbled feta to the mixture and spread evenly.
- Now, use a wooden spoon to make 4 spaces in each quarter of the pan, in which to break the eggs. Crack each egg into one of the spaces and replace the lid. Cook for 10 minutes on a low to medium heat, allowing the eggs to cook and the sauce will reduce. Remove the lid once the eggs white have cooked and the yolks are to your liking in terms of runniness. Cook for longer if you prefer firmer yolks.
- Sprinkle on the fresh rosemary, season with more salt and pepper to taste and serve with slices of toasted sourdough
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