Chickpeas and kale stew with poached eggs and za’atar
Easy Prep

Chickpeas and kale stew with poached eggs and za’atar


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.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 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.


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

Wash produce before use


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.


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.


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.


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.



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