Kale and Chickpea Shakshuka Recipe for Summer | Heather Carey

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium red onion, sliced
• 1 medium red pepper, diced
• 1 teaspoon each coarse salt and pepper
• 1 small bunch kale, stems removed and chopped
• 1 32-ounce can diced tomatoes
• 1 14-ounce can chickpeas, drained and rinsed
• 1/2 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 6 eggs
• 1 small bunch parsley, chopped
• 1/4 cup crumbled feta