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Green Enchilada Shakshuka with Chickpeas, Kale and Cotija · Entreés

Green Enchilada Shakshuka with Chickpeas, Kale and Cotija
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Packed with flavor, this green shakshuka recipe is a Mexican take on the classic African and Middle Eastern dish. Featuring a delicious green enchilada sauce and canned chickpeas, this easy vegetarian shakshuka is perfect for busy weeknights.
serves 4

Ingredients

2 teaspoons olive or avocado oil

2 bunches of kale (or other green), chopped

1 package Simply Organic Green Enchilada Simmer Sauce

2 cans (15.5 ounces each) chickpeas, rinsed and drained

8 large eggs

1/2 teaspoon black pepper

1 avocado, thinly sliced

1⁄3 cup Cotija or Feta cheese, crumbled
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Green Enchilada Shakshuka with Chickpeas, Kale and Cotija
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1.  Preheat oven to 350 degrees.

2. In a 10-inch cast-iron or nonstick, ovenproof skillet, heat oil on stovetop to medium-high. Add kale and sauté 2 minutes.

3. Add simmer sauce and 1 can chickpeas. Bring to a simmer. Using a potato masher or the back of a wooden spoon, lightly mash chickpeas.

4. Add second can of chickpeas and simmer 5 minutes.

5. Remove skillet from heat and form 8 wells in sauce with back of spoon. Carefully crack one egg into each well and season with pepper.

6. Transfer skillet to oven and bake for about 20 minutes, until egg whites are set and yolks are still soft.

7.  Remove skillet from oven, top with avocado and cheese. Serve.

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