- 1-2 Tablespoons OLIVE OIL
- 1 MEDIUM YELLOW ONION, FINELY CHOPPED
- 2 GARLIC CLOVES, FINELY MINCED
- 1 TEASPOON GROUND CUMIN
- 1 TEASPOON GROUND CORIANDER
- 1 JALAPEÑO PEPPER, with seeds, FINELY CHOPPED
- KOSHER SALT AND BLACK PEPPER
- 2 15-OUNCE CANS COOKED CHICKPEAS, DRAINED AND RINSED (ABOUT 3 1/2 CUPS, or a bit less ~3 C IS OKAY)
- 15-OUNCE CAN CRUSHED or diced TOMATOES (1 3/4 CUPS)
- 1/2 CUP (125ML) chicken or vegetable STOCK
- 4 OUNCES KALE, STEMS REMOVED (or a bit more)
- 1 CUP (150 GRAMS) FETA, CRUMBLED
- 6 LARGE EGGS, gently whipped
- 1 TABLESPOON ZA’ATAR
- HANDFUL OF MINT LEAVES, CHOPPED
- fresh whole grain bread
- DOLLOPS OF PLAIN GREEK YOGURT, TO SERVE (OPTIONAL)
1. IN A LARGE, DEEP FRYING PAN OR LOW DUTCH OVEN* CASSEROLE DISH, HEAT OLIVE OIL OVER MEDIUM HEAT AND, ONCE HOT, ADD THE ONION, GARLIC, SPICES, AND JALAPEÑO AND COOK FOR 4 TO 5 MINUTES, UNTIL TRANSLUCENT.
2. ADD TOMATOES, STOCK, AND CHICKPEAS PLUS 1 TEASPOON KOSHER SALT AND SEVERAL GRINDS OF BLACK PEPPER. STIR TO COMBINE, BRINGING THE MIXTURE TO A SIMMER, LOWERING THE HEAT IF NECESSARY TO KEEP IT FROM BUBBLING TOO HARD.
COVER WITH A LID AND COOK FOR 5 TO 7 MINUTES, UNTIL SAUCE THICKENs SLIGHTLY.
3. ADD KALE AND COVER AGAIN, COOKING UNTIL THE GREENS HAVE WILTED, 2 TO 4 MINUTES. ADJUST SEASONING IF NEEDED.
4. Cover dish with EGGS AND THE WHOLE DISH WITH FETA. COVER AND SIMMER FOR 6 MINUTES, UNTIL eggs cook.TO SERVE, DRIZZLE WITH OLIVE OIL, SPRINKLE WITH ZA’ATAR AND MINT, AND SERVE WITH bread dipped in olive oil and za'atar AND PLAIN YOGURT, IF desired.
