Eggs are synonymous with spring and this Cauliflower and Chickpea Shakshuka recipe makes for a perfect spring brunch recipe. I would even be a beautiful addition to your Easter spread and can act as a flavorful and quick dinner in a pinch! By the way…shakshuka…it’s a pretty awesome word that I have to admit, I have fun saying.
What is shakshuka?
It is a one pot tomato based egg dish that is traditionally served as a middle eastern breakfast.Inexpensive and easy to whip up, this dish is the perfect blend of aromatic spices, vegetables, beans and, of course eggs which results in a really satisfying meal no matter when you enjoy it.
While za’atar is not traditionally used in this dish… I am on a za’atar kick. That happens a lot, as you can see. I explore a new flavor profile and become obsessed with it. Not to worry, this is the last of the za’atar recipes for a while…I think! To learn more about za’atar, check out this blog and Braised za’atar Spiced Beef and Root Vegetable recipe which also includes instructions for making you own za’atar. Hint: it is a combination of dried thyme, sumac and sesame seeds!
A traditional Shakshuka (you enjoy saying it too, don’t you!?) does not include chickpeas and cauliflower or kale, but the traditional recipe provides a really beautiful canvas to add these ingredients and I think it gives the dish a little more gusto.
- 2 tablespoons olive oil
- 1 large leek, white part only, halved and sliced (about 1 cup)
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/2 tsp smoked paprika
- 1 teaspoon za'atar
- 1/4 teaspoon dried oregano
- 1 cup chickpeas*
- 3 cups BPA-free canned, jarred or boxed diced tomatoes
- 2 cups fresh or frozen cauliflower florets
- 2 cups kale, chopped
- 8 large eggs
- salt and pepper
- 2 tablespoons fresh oregano, chopped
- Heat the oil in a large skillet ( love using my cast iron).
- Add the leeks, pepper and garlic and sauté over medium heat until translucent, 5 to 6 minutes.
- Add the spices and herbs and saute for 1 minute.
- Add the tomatoes, cauliflower, and chickpeas; season with salt and pepper. Simmer, covered for 10 minutes. Stir in the kale.
- Crack the eggs into the tomato mixture, spacing them apart evenly. Cover and simmer for approximately 4-6 minutes or until the whites of the eggs are no longer translucent--the yolk should be a bit runny.
- Garnish with fresh chopped oregano and a sprinkle of za'atar.
- * I added some dried harissa as well (a red pepper blend would also do!)
- *You can cook chickpeas from their dried form and even freeze them for later use or use BPA-free can un-salted chickpeas that are drained and rinsed. Also, their may be chickpeas available in the freezer section of your grocer if you want to avoid the can but don't have time to cook some.