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Hetty McKinnon's Chickpea, Kale And Feta Stew With Za'atar Baked Eggs

Food

Breakfast for dinner is always a winner, and Hetty McKinnon’s adapted shakshuka is ideal ANY time of day.

We can’t decide what sounds more delightful – hugging a bowl of this baked egg and chickpea stew while sitting on the couch watching Netflix (aka Netflix and jalapeno chili), or a Sunday brunch dipping pita into runny egg yolks while reading the paper. If you make a double batch, it could be both!   

21st August, 2018

Chickpea, Kale and Feta Stew with Za’atar Baked Eggs from Hetty McKinnon Photo – Luisa Brimble.

Baked eggs for any time of day. Photo – Luisa Brimble.

Hetty McKinnon of Arthur Street Kitchen. Photo – Luisa Brimble.

Hetty McKinnon
Tuesday 21st August 2018

This bake is inspired by my favourite ‘breakfast-for-dinner’ dish, shakshuka. In Israel, shakshuka is an intense and spicy start to the day, but everywhere else, we have adopted shakshuka for breakfast, brunch, lunch and dinner. This is a truly adaptable one-pan dish.

My rendition starts off as a rich chickpea and kale stew, spiced with ground cumin, coriander, paprika and nutmeg: eggs are then nestled in and around the stew and baked until just set. I like the yolks still runny, but cook a little longer if you prefer firmer yolks. This stew can also be enjoyed without the eggs or feta, for a quick vegan dish.  

Ingredients

Extra-virgin olive oil 

1 brown onion, finely chopped  

2 garlic cloves, finely chopped  

1 teaspoon ground cumin  

1 teaspoon ground coriander  

½ jalapeno chilli, de-seeded and finely chopped  

500g cooked chickpeas (about 2 drained cans) 

410g diced tomatoes (about 1 can) 

125ml (1/2 cup) vegetable stock  

1/2 bunch of kale, stems removed  

150g (1 cup) feta, crumbled  

4-6 large eggs  

1 tablespoon za’atar  

Handful of mint leaves  

Sea salt and black pepper  

Rice or pita bread, to serve 

Greek yoghurt, to serve  

Method

In a deep ovenproof frying pan or casserole dish, heat a drizzle of oil and add the onion and garlic. Cook for 3-4 minutes, until the onion is translucent, then add the cumin, coriander, paprika and jalapeno, stirring for 30-60 seconds to allow the spices to release their flavours. 

Add the chickpeas, tomatoes and stock to the pan and stir to combine. Cover with a lid and cook for 15 minutes, until the sauce has thickened slightly. Season with sea salt and black pepper. Add the kale, cover and cook for another 2 minutes, until the kale is wilted. Sprinkle the feta over the sauce and, one at a time, make little wells in the stew – making sure to space them out evenly – and break the eggs directly into them. Sprinkle the eggs with za’atar. Cover, transfer to the oven and bake for 6-8 minutes, until the whites are set but the yolks are still runny.  

To serve, scatter over the mint and finish with a sprinkle of sea salt and a drizzle of oil. Place the stew in the middle of the table and eat with rice or pita bread, alongside a dollop of Greek yoghurt.   

TIP
The stew can be made up to 2 days ahead and kept in the fridge until ready to eat. Break the eggs in and bake just before eating.  

Family‘ by Hetty McKinnon, with photography by Luisa Brimble and published by Pan Macmillan Australia, is available in paperback (RRP$39.95) or e-book (RRP$17.95) online or from all good bookshops throughout Australia. 

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