Shakshuka

Ingredients

2 tablespoons extra-virgin olive oil

1 medium sweet onion, diced

3 cloves garlic, coarsely chopped

2 cups coarsely chopped kale (stems removed before chopping)

1 green bell pepper, diced

½ teaspoon smoked paprika

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon red pepper flakes

Pink Himalayan salt

Freshly ground black pepper

1 (28-ounce) can diced fire-roasted tomatoes, with their juice

¼ cup coconut cream

½ cup canned garbanzo beans (chickpeas), drained and rinsed

6 eggs

¼ cup chopped fresh cilantro or parsley

6 tortillas of choice (we like the Siete brand almond flour or cassava/chia flour), warmed

Directions

1 In a large cast-iron skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion, garlic, kale, and bell pepper and sauté, stirring continuously, until the garlic is fragrant and slightly browned, 5 to 8 minutes.

2 Add the smoked paprika, chili powder, cumin, coriander, red pepper flakes, ½ teaspoon salt, ½ teaspoon pepper, and the tomatoes with their juice. Stir together and bring to a simmer. Cook for 10 minutes, stirring occasionally. Then add the coconut cream and cook for 2 more minutes. Stir in the garbanzo beans. Let all the ingredients continue to cook together for 5 minutes.

3 While everything is cooking, preheat your broiler to medium-high.

4 Make 6 small wells in the cooked mixture in the skillet. Crack an egg into each well. Season each egg with salt and pepper, and place the skillet under the broiler. Let broil until the whites of the eggs are firm but the yolks are still runny, 6 minutes.

5 Remove the skillet from the broiler. Garnish the shakshuka with the chopped parsley or cilantro and drizzle the remaining 1 tablespoon olive oil over the top. Serve it hot, in the skillet, with the warm tortillas alongside. Let each person spoon the mixture onto a tortilla, or serve already spooned onto tortillas for each person to enjoy.