We ate it with roasted brussels sprouts with sumac and used sourdough bread for mop up (no pita in the house right now). I have Hetty McKinnon’s two previous books and they are both fantastic so I knew this would be a winner – and it was, delicious. Fresh ripe tomatoes are wonderful but not always available and Marcella Hazan said if that’s the case it’s better to used good Italian canned tomatoes instead of inferior tomatoes. I added a few dashes of sumac with all the other spices. Served with toasted whole-grain pitas and scarfed it down. Sometimes with a bit of butternut squash added in fall, too…. Hi, It’s also one of the most beloved recipes in the Smitten Kitchen archives, right up there with broccoli slaw and my mom’s apple cake, and for good reason: it’s about the highest calling of eggs-for-dinner I’ve found, and I think we know how hard I’ve studied this category. The only downside is that there weren’t enough leftovers for everybody to have… I’ll make a double-batch of the stew next time and freeze half of it. Recipe looks good but canned tomatoes? Had the thought to add some Aleppo pepper at the end, as the chili I used didn’t add much heat, and it worked great. Is there any chance you can recommend a substitute ingredient? Once the quinoa is cool, add all of the quinoa and prepped veggies to the bowl with the kale. My husband’s favorite meal is shakshuka at any time of day, and he’s loathe to change it up, though he *did* love your recent crisped chickpeas and herbs with yogurt. Bring to a boil then add in chopped kale. Before adding dressing, add 1 Tbsp each lemon juice and olive oil (amount as original recipe is written // alter if adjusting batch size) to the kale and massage … They go in with the tomatoes. Served this as a side and it was a hit. This is such a delicious and healthy vegetarian recipe! Now canned chickpeas, you can get away with this, but since Americans are so proud of their insta pots, where a pressure cooker would do, why not have fresh cooked. Rinse the lentils and remove any that are odd. I also add smoked paprika, cayenne, and pepper flakes for heat. I was worried because the “base” seemed a bit bland, but the feta, za’atar and mint elevated it to deliciousness. I (sadly) can’t eat eggs. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes. In the future, I will wait to add the kale until the final cooking. Re. My son and I LOVE that Shakshuka starter! “Sprinkle eggs with additional salt and pepper, and whole dishw ith feta”. ), and it made 6 servings using 6 eggs. I thought I might have been wrong, but then my 15 year old son said the same thing! Six months ago: Essential French Onion Soup and Cannelini Aglio e Olio Adjust seasoning if needed. Could I get away with using that for this, it’s got a large surface area and isn’t too deep as far as woks go. Add garlic and cook, stirring, until fragrant, about 30 seconds. To make it easier on myself during cooking and to pack up leftovers for the next day, I cook my eggs separately. My family loved this dish! We have so many CSA tomatoes and I am more likely to use them for a dish than finally canning/freezing them. Thanks Deb! I’m currently operating with a plug-in induction cook top that cooks unevenly and is lacking in firepower – would love to make this delicious looking shakshuka with a similar setup! Followed all directions, save for the mint (I’m not a fan). Any chance the recipes could print without the “Previously” list included? I used a 28 oz can of diced tomatoes. To prepare the chickpeas, drain the tin of chickpeas, reserving the liquid for the salad dressing. I put those puppies in the freezer and will be bringing them out one at a time for making a single serving ‘shuka. do not to heat extra virgin olive oil...its used for salad dressing...might want to consider using regular olive oil for cooking (written on the bottle), A very tasty dish! Swiss and salami have had their day. Has anyone figured out the nutritional content of the recipe as written? One year ago: Crispy Spinach Pizza Is it the Staub 4 quart braiser? As suggested, I made it Monday up to the eggs, finished Wednesday and served over rice. flavorful stew made from the excess of tomatoes, zucchini, eggplants and peppers that tend to appear every August or September… what here in Spain we call “pisto,” or something similar) on hand in the freezer is what keeps the eggs-for-dinner option from feeling dull and repetitive. Looks great! It received raves from the entire family from the littles to the adults. This was SO good exactly as written… the perfect way to use our CSA provision of kale, mint, garlic, and jalapeno. It came together quickly and was forgiving when our timing was a little delayed. Add the remaining dressing and toss gently until all the ingredients are combined. It’s simple to assemble for such satisfying results. I’ll definitely try this although I’m not a fan of anything that runs out of a cooked egg. Blanch for 3 to 4 minutes, … I will give it a try without . Kale and chickpeas are not favorites with my kids. BUT, I refrigerated the left over sauce and ate it cold as a chickpea salad and it was outstanding. I stuck to the recipe, except that I simmered the eggs longer than usual because I have a kid who doesn’t enjoy runny yolks. Totally up to you — I find curly kale holds up just fine to reheating but if you’re put off by it being soft, you can wait. Add kale, tomatoes, and chickpeas and simmer 4 … It was delicious! I’ve made it a few times. I’ve made the spinach and halloumi gozleme, the cacio e pepe broccoli with white beans (I mean, talk about all of my favorite food words in one title), I’m eager to try the tofu larb, but this, this is the dish I’ve now made three times since May and don’t expect to stop any time soon. This recipe revived me. Add the garlic, chilli and preserved lemon, and cook for 1 minute. My kids have late start on Wednesdays and weekends have become a crazy merry-go-round of sports. Add garlic and cook, stirring, until fragrant, about 30 … For one, it is a one-pot, dump-and-stir wonder that cooks in about 30 minutes. Sorry, your blog cannot share posts by email. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes. Great posts. 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