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Chickpeas and kale stew with poached eggs and za’atar

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Easy Prep

Chickpeas and kale stew with poached eggs and za’atar

Vegetarian

2 Servings, 550 Calories/Serving

30 – 40 Minutes

We’ve got the secret to perfectly poached eggs—and how to serve them: atop a Middle Eastern vegetarian stew rich with za’atar, kale and chickpeas.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 shallots
  • 1 or 2 cloves peeled fresh garlic
  • 2 sprigs fresh oregano
  • 1 bunch kale (about ½ pound)
  • 1 cup cooked chickpeas
  • 1 tablespoon tomato paste
  • 1 teaspoon sweet smoked paprika
  • ½ cup diced tomatoes
  • 2 pasture-raised organic eggs
  • 2 naan
  • ½ teaspoon za’atar

Chef's Tip

Click here to watch how our Executive R&D Chef Alan Li hacks this recipe into a pizza!

Nutrition per serving

Calories: 550, Protein: 23g (46% DV), Fiber: 9g (36% DV), Total Fat: 14g (22% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2g (10% DV), Cholesterol: 155mg (52% DV), Sodium: 390mg (16% DV), Carbohydrates: 76g (25% DV), Total Sugars: 6g, Added Sugar: 0g (0% DV).
Contains: Milk, Eggs, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables

  • Peel and thinly slice enough shallots to measure ¼ cup.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Strip the oregano leaves from the stems; coarsely chop the leaves.
  • Strip the kale leaves from the stems; coarsely chop the leaves.
  • Rinse the chickpeas.

2

Cook the vegetables

In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Stir in the shallots and garlic, season with salt, and cook until the shallots start to soften, 1 to 2 minutes. Stir in the tomato paste and paprika and cook until fragrant, about 1 minute.
Add the tomatoes, oregano, and 1 cup water and bring to a boil. Add the kale and chickpeas, reduce to a simmer, and cook until the kale is tender and the sauce is thickened, 5 to 8 minutes. Remove from the heat and season to taste with salt and pepper.
While the vegetables simmer, cook the eggs.

3

Poach the eggs

Bring a medium sauce pot of lightly salted water and 1 tablespoon white wine vinegar or apple cider vinegar to a boil, then reduce to a simmer. Crack 1 egg into a small bowl. Using a slotted spoon, swirl the water to make a gentle whirlpool. Slide the egg into the whirlpool. Repeat with the remaining egg. Cook until the whites are set but the yolks are still soft, 3 to 5 minutes. If you prefer firmer yolks, cook for 2 minutes longer. Using the slotted spoon, transfer the eggs to a paper-towel-lined plate to drain.
While the eggs poach, warm the naan.

4

Toast the naan

On the stovetop directly over a flame, or in a dry medium frying or grill pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster. Tear in half.

5

Serve

Transfer the kale, chickpeas, and sauce to individual bowls. Top with the eggs, sprinkle with the za’atar, and serve with the naan.

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