Shakshouka is a dish of eggs poached in a sauce of tomatoes and chili peppers, often spiced with cumin. I love this colorful dish. I make my shakshouka with green peppers (I can’t do heat) and a Za’atar spice mix that includes chili pepper and cumin to bring it around to a more traditional flavor. An addition of chickpeas and kale adds color, and more color means more goodness!
Slice 4 cups of cherry tomatoes and place in a cast iron skillet. Add a 1/4 cup diced green pepper, 1/2 cup rinsed and drained chickpeas, 1 teaspoon celery salt, 1 tablespoon fresh oregano, and salt and pepper to taste. Simmer on low for 5 minutes.
Spoon mixture into a food processor and pulse 4 -5 times. The mixture should still be chunky. Return mixture to skillet. Stir in a 1/4 cup of finely sliced purple kale.
Make four wells in the tomato mixture and add an egg to each well. Sprinkle with Za’atar spice and simmer a few minutes more until the kale is slightly wilted and the eggs are no longer runny.
Garnish with sour cream, or plain yogurt if you prefer, and enjoy! – Ella
• 4 cups cherry tomatoes
• 1/4 cup green bell pepper, diced (if you like it hot try chili peppers)
• 1/4 – 1/2 cup chickpeas, rinsed and drained
• 1 teaspoon celery salt
• 1 tablespoon fresh oregano
• Salt and pepper, to taste
• 1/4 cup kale, thinly sliced
• 4 eggs
• Za’atar Spice
• Sour Cream
- Slice the tomatoes and place in a cast iron skillet. Stir in the green pepper, chickpeas, celery salt, oregano, and salt and pepper.
- Simmer on medium heat for 5 minutes. Transfer the mixture to a food processor and pulse 4-5 time. The mixture should still be chunky. Return to the skillet. Stir in the kale.
- Make 4 wells in the tomato mixture and crack eggs over wells. Sprinkle with za’atar and simmer an additional 8-10 minutes, or until the eggs are set and the kale is slightly wilted.
- Garnish with sour cream and serve immediately.