Shakshuka With Spinach

By: Co+op, welcome to the table

Recipe Information
Total Time: 30 minutes
Servings: 6

Want to make a Co-op favorite at home? Try this tasty recipe from our friends at Co+op, welcome to the table. Shakshuka (alternatively spelled “Shakshouka” in many places - both are correct) is a delicious dish of poached eggs immersed in a spicy, flavorful tomato and pepper stew. This American take on Tunisian cuisine is perfect for breakfast or dinner any day of the week!

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 large onion, chopped

• 3 cloves garlic, chopped

• 1 red bell pepper, chopped

• 1 teaspoon smoked paprika

• 1 teaspoon cumin, ground

• 1 teaspoon coriander, ground

• 1/4 teaspoon red pepper flakes

• 1 teaspoon salt

• 1 teaspoon honey

• 1 15-oz. can crushed tomatoes

• 4 cups salad spinach, chopped

• 6 large eggs

• 1/2 cup parsley, chopped

• 2 oz. feta cheese (optional)

Preparation

1. Drizzle the olive oil in a 12-inch skillet and place the pan over medium- high heat. Heat for a few seconds, then add the onions and stir until they start to sizzle. Reduce the heat to medium-low and sauté for about 5 minutes. Add the garlic and peppers and sauté for 5 minutes longer to soften the peppers. Add the paprika, cumin, coriander, red pepper flakes, salt and honey and stir, then stir in the crushed tomatoes. Raise the heat to bring to a boil, then reduce to a simmer and cook until thick, about 5 minutes. Stir in the spinach and cook until just wilted and dark green.

2. Use the back of a spoon to make 6 indentations for the eggs. Crack each egg into a cup and then pour carefully into the indentations. Cover the pan and cook for about 8 minutes, until the whites of the eggs are set. Test by poking the whites with a paring knife. If you like your egg yolks firmer, cook longer.

3. When eggs are done to your liking, sprinkle with parsley and feta, if desired.

4. Serve 1 egg, with about a cup of the vegetable mixture, on each plate.

Serving Suggestion

Serve over warm pitas or toast, along with a side of chickpea salad or hummus.

Kale and Chickpea Mini Frattatas

By: Co+op, welcome to the table

Recipe Information
Total Time: 45 minutes; 15 minutes active
Servings: 12

Is your refrigerator turning into a place where fresh food goes to wilt? We’ve got you covered, with this easy and fun make-ahead recipe from our friends at Co+op, Welcome to the Table. If you went a little overboard with the kale because you saw how great the price was (Only $1.99 a bunch right now in your Produce aisle), this is the recipe for you.

Ingredients

• 12 large egg whites

• 1/2 teaspoon salt

• 1 15-ounce can chickpeas

• 4 leaves kale, chopped finely

• 1 large tomato, chopped

• 1/4 cup chopped fresh parsley

• 1 teaspoon dried thyme

Preparation

1. Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners, or grease with shortening or butter, and set aside. (The egg whites will stick if you don’t line or grease the pan well.)

2. Whisk the egg whites and salt in a medium bowl, reserve.

3. Drain the chickpeas in a wire strainer and place in a large bowl. (The liquid from the chickpeas may be saved for another use; see Tips & Notes below.) Add the kale and tomatoes to the chickpeas. Add the parsley and thyme and mix well, then divide mixture between the muffin cups, placing the items loosely so the egg white can flow around them. Divide the egg whites between the muffin cups, about 1/4 cup of egg per muffin. Tap the pan on the counter to settle the ingredients.

4. Bake for 25-30 minutes, until the eggs are set and firm. Cool on a rack before refrigerating or freezing in an airtight container or plastic freezer bag.

Tips & Notes

• Save the chickpea liquid for aquafaba recipes. What is aquafaba and what is it good for? Find out here.

• Freeze the dozen egg yolks you won’t be using in the recipe and thaw as needed for cakes and puddings.