Name: Kale, Pepper, and Chickpea Shakshuka
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 1 small red onion, thinly sliced; 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 1 bunch kale, stemmed and roughly chopped; ½ cup packed cilantro leaves, chopped; ½ teaspoon kosher salt; 1 teaspoon smoked paprika; 1 (14.5-ounce) can low-sodium or no salt addded diced tomatoes; 1 (15-ounce) can low-sodium chickpeas, drained and rinsed (draining & rinsing can reduce the sodium content up to 30%!); ⅔ cup water; 5 eggs

Kale, Pepper, and Chickpea Shakshuka

Print Recipe

This is not your traditional type of shakshuka. My version from Mediterranean Diet Meal Prep Cookbook is less saucy and more textural with veggies and chickpeas to keep you fuller longer. You’ll definitely make a dent in your daily need of veggies at breakfast. Serve with whole wheat pita on the side if desired.

Author: TastyBalance Nutrition
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 5 servings 1x

Ingredients

Scale

1 tablespoon olive oil

1 small red onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 bunch kale, stemmed and roughly chopped

½ cup packed cilantro leaves, chopped

½ teaspoon kosher salt

1 teaspoon smoked paprika

1 (14.5-ounce) can low-sodium or no salt addded diced tomatoes

1 (15-ounce) can low-sodium chickpeas, drained and rinsed (draining & rinsing can reduce the sodium content up to 30%!)

⅔ cup water

5 eggs

Instructions

Heat oven to 375 degrees F.
Heat oil in an oven-safe 12-inch skillet over medium high heat. Once oil is shimmering add the onions and peppers. Sauté for 5 minutes, then cover, leaving lid slightly ajar. Cook for 5 more minutes, then add the kale and cover, leaving lid slightly ajar. Cook for 10 more minutes, stirring occasionally.
Add the cilantro, salt, paprika, tomatoes chickpeas, and water and stir to combine.
Make 5 wells in the mixture. Break each egg into a drinking glass and pour each egg into a well.
Place pan in the oven and bake until whites are opaque and eggs still jiggle a little when the pan is shaken, about 12-15 minutes, but start checking at 8 minutes.
Meal Prep Step: When shakshuka is cool, scoop about 1¼ cups veggies into 5 separate containers along with 1 egg each.

Notes

Storage: Store covered containers in refrigerator for up to 5 days.

Tip: Remember the eggs will continue to cook when reheated. Keep that in mind when deciding when to remove shakshuka from the oven.

Keywords: shakshuka, eggs, breakfast, meal prep, mediterranean diet, vegetarian, gluten free, dairy free, nut free, low sodium

Find it online: https://tastybalancenutrition.com/recipe/kale-pepper-and-chickpea-shakshuka/