Shakshuka with Hearty Greens

Name: Shakshuka with Hearty Greens
Prep time: 10 min
Cook time: 35 min
Yield: 4
Cuisine: Middle Eastern,
Ingredients: 4 tbsps olive oil divided; 1 medium red onion cut into 1/2-inch pieces; 1 medium red bell pepper cut into 1/2-inch pieces; 2 cups sliced white button mushrooms; 2 tsps garlic powder; 1 1/2 tsps cumin ground; 1 1/2 tsps organic coriander ground; 1/2 tsp paprika smoked; 1/2 tsp salt; 1/4 tsp red pepper crushed; 1 1/2 cups fnely chopped plum tomatoes; 1 can (15 oz) chickpeas drained and rinsed; 3 cups kale stems removed and cut into 1-inch pieces; 3 cups baby spinach packed; 1/2 cup unsalted vegetable stock; 4 eggs; 1/4 cup crumbled feta cheese

One pan meals save precious time in the kitchen, but they don’t have to skimp on flavor! Enjoyed with crusty bread and a sprinkle of feta on top, this comforting shakshuka - essentially eggs poached in a skillet with tomato sauce - can be made a hundred different ways.... Read More Read Less

10m

PREP TIME

35m

COOK TIME

17

INGREDIENTS

Servings: 4

Ingredients

4 tablespoons olive oil, divided
1 medium red onion, cut into 1/2-inch pieces
1 medium red bell pepper, cut into 1/2-inch pieces
2 cups sliced white button mushrooms
2 teaspoons McCormick® Garlic Powder
1 1/2 teaspoons McCormick® Ground Cumin
1 1/2 teaspoons McCormick Gourmet™ Organic Ground Coriander
1/2 teaspoon McCormick® Smoked Paprika
1/2 teaspoon salt
1/4 teaspoon McCormick® Crushed Red Pepper
1 1/2 cups fnely chopped plum tomatoes
1 can (15 ounces) chickpeas, drained and rinsed
3 cups kale, stems removed and cut into 1-inch pieces
3 cups baby spinach, packed
1/2 cup unsalted vegetable stock
4 eggs
1/4 cup crumbled feta cheese

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 375°F (190°F). Heat 2 tablespoons (30 ml) of the oil in large skillet on medium heat. Add mushrooms, onion and pepper; cook and stir 5 minutes or until softened. Add remaining 2 tablespoons (30 ml) oil, spices, salt and red pepper. Cook and stir just until fragrant. Stir in tomatoes and chickpeas.
2 Working in batches, add kale and spinach, cooking until wilted before each addition. Stir in stock; cook 3 to 4 minutes or until kale is tender. Divide mixture among 4 small baking dishes or mini cast-iron skillets. Use the back of a large spoon to create a well in the center of each portion. Crack one egg into each well.
3 Bake 8 to 10 minutes or until eggs are desired doneness. Sprinkle with feta cheese and serve with toasted crusty bread, if desired.

Test Kitchen Tip: If you prefer, you can prepare Shakshuka in just one skillet. Use a large oven-safe skillet. Instead of dividing into portions in Step 2, simply make four wells in the cooked greens mixture and add one egg to each. Bake and serve as directed.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.