entrees

Shakshuka with Hearty Greens

One pan meals save precious time in the kitchen, but they don’t have to skimp on flavour! 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... One pan meals save precious time in the kitchen, but they don’t have to skimp on flavour! 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. Our take on the popular Middle Eastern dish stars the robust flavour of Club House® Spices, chickpeas, and hearty kale greens for a dish that’s equal parts memorable and easy to prepare.  Read More Read Less
10 min
PREP TIME
35 min
COOK TIME
17
INGREDIENTS

SET UP YOUR FLAVOUR PROFILE

We've got everything you need to up your kitchen game!

INGREDIENTS 4 SERVINGS

  • 4 tablespoons (60 milliliters) olive oil , divided
  • 1 medium red onion , cut into 1/2-inch (1-cm) pieces
  • 1 medium re bell pepper , cut into 1/2-inch (1-cm) pieces
  • 2 cup (500 milliliters) sliced white button mushrooms
  • 2 teaspoons (10 milliliters) Garlic Powder
  • 1 1/2 teaspoons (7 milliliters) Cumin, Ground
  • 1 1/2 teaspoons (7 milliliters) Organic Coriander Ground
  • 1/2 teaspoon (2 milliliters) Paprika Smoked
  • 1/2 teaspoon (2 milliliters) salt
  • 1/4 teaspoon (1 milliliter) CLUB HOUSE CRUSHED RED PEPPER
  • 1 1/2 cups (375 milliliters) finely chopped plum tomatoes
  • 1 can (15 ounces/540 ml) chickpeas , drained and rinsed
  • 3 cups (750 milliliters) kale , stems removed and cut into 1-inch (2.5-cm) pieces
  • 3 cups (750 milliliters) baby spinach , packed
  • 1/2 cup (125 milliliters) unsalted vegetable stock
  • 4 eggs
  • 1/4 cup (60 milliliters) crumbled feta cheese

Preparation

  • 1 Preheat oven to 375°F (190°F). Heat 2 tablespoons (30ml) of the oil in large oven-safe skillet on medium heat. Add mushrooms, onion and pepper; cook and stir 5 minutes or until softened. Add remaining 2 tablespoons (30ml) 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. Remove from heat. Use the back of a large spoon to create four wells in mixture. Crack one egg into each well. Transfer skillet to oven.
  • 3 Bake 8 to 10 minutes or until eggs are desired doneness. Sprinkle with feta cheese and serve with toasted crusty bread, if desired.
  • 4 Test Kitchen Tip: You can also prepare this dish in single portions! After incorporating the greens in Step 2, simply divide mixture among 4 small baking dishes (about 8 to 12 ounces each) or mini cast iron skillets. Create one well in each portion and add the eggs. Bake and serve as directed.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

RELATED RECIPES

Chilled Chinese Dumplings with Creamy Dukkah Sauce
Chilled Chinese Dumplings with Creamy Dukkah Sauce

Chilled Chinese Dumplings with Creamy Dukkah Sauce

Instant Pot® Honey Chipotle Pulled Pork Sliders
instant pot honey chipotle pulled pork sliders

Instant Pot® Honey Chipotle Pulled Pork Sliders

Salsa Chicken
Salsa Chicken

Salsa Chicken

SEE MORE

REVIEWS