Chickpeas and kale stew with poached eggs and za’atar
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 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
Click here to watch how our Executive R&D Chef Alan Li hacks this recipe into a pizza!
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.