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

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.

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