Chickpea and Kale Shakshuka with Toma & Original Blue
Serves 4-6
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, finely minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 15-ounce cans cooked chickpeas, drained and rinsed
15-ounce can diced tomatoes ½ cup vegetable broth or stock
4 ounces kale, stems removed
Kosher salt and black pepper
1 cup shredded Point Reyes Toma
4 to 6 large eggs
1-2 ounces Point Reyes Original Blue, crumbled
In a large cast iron skillet, heat olive oil over medium heat. Add onion, garlic, cumin and coriander and cook for 4 to 5 minutes, until translucent. Add tomatoes, stock, and chickpeas and stir to combine, bringing the mixture to a simmer. Cook for 5 to 7 minutes, until the sauce has thickened slightly. Add kale and stir, cooking until the greens have wilted, 2 to 4 minutes. Season with salt and pepper. Using the back of a spoon, make wells for eggs and break an egg into each. Sprinkle eggs with additional salt and pepper, and sprinkle the entire dish with shredded Toma. *Cover and simmer for 6 to 10 minutes, until the whites are set but the yolks are runny. Finish with crumbled Original Blue.
Serve immediately.
* We use a sheet pan or a square of foil to cover the cast iron skillet.
