Chickpea and Kale Shakshuka with Toma & Original Blue

Chickpea and Kale Shakshuka with Toma & Original Blue

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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.