Make the stew portion whenever time permits — I would even expect it to freeze well — then rewarm it on the stove and drop in eggs closer to when you’re ready to eat it. I’ve omitted the oven step in this recipe, because I found (mostly by forgetting to read the recipe) that it cooks just fine on the stove.
- 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
- Handful of mint leaves, chopped
- Toasted pita wedges, to serve (optional)
- Dollops of plain Greek yogurt, to serve (optional)
To serve, drizzle with olive oil, sprinkle with za’atar and mint, and serve with pita wedges and plain yogurt, if you wish.
* I’m using this pot, the pan that’s gotten the most use in my kitchen for the last five years.
** The trickiest part of any baked egg dish is getting the eggs exactly right, neither undercooked or hard-boiled. I vote for checking them as often as needed and rotating the pan as needed to avoid a hot spot ruining a single egg. Most importantly, ask yourself: Am I eating this the second it comes off the stove or 10 or even 20 minutes later? If so, you can take them off ever-so-slightly wiggly in the whites because they’ll continue to set as the pan rests.
