Ingredients
Olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, finely minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 a jalapeño pepper, de-seeded and finely chopped
Kosher salt and black pepper
2 15-ounce cans cooked chickpeas, drained and rinsed (about 3 1/2 cups)
15-ounce can crushed tomatoes (1 3/4 cups)
1/2 cup (125ml) vegetable broth or stock
4 ounces kale, stems removed (I use a package from the salad greens section)
1 cup (150 grams) feta, crumbled
4 to 6 large eggs (shown with 6)
1 tablespoon za’atar
Toasted pita wedges, to serve (optional)
Dollops of plain Greek yogurt, to serve (optional)
Directions
In a large, deep frying pan or low Dutch oven* casserole dish, heat a glug (1 to 2 tablespoons) olive oil over medium heat and, once hot, add the onion, garlic, spices, and jalapeño and cook for 4 to 5 minutes, until translucent. Add the tomatoes, stock, and chickpeas plus 1 teaspoon kosher salt and several grinds of black pepper and 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 the sauce has thickened slightly. Add kale and cover again, cooking until the greens have wilted, 2 to 4 minutes. Adjust seasoning if needed. Make wells for eggs and break an egg into each. Sprinkle eggs with additional salt and pepper, and the whole dish with feta. Cover and simmer for 6 to 10 minutes, until the whites are set but the yolks are runny.
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