Shakshuka with Hearty Greens | Club House

Ingredients

• 4 tbsps (60 ml) olive oil divided
• 1 medium red onion cut into 1/2-inch (1-cm) pieces
• 1 medium red bell pepper cut into 1/2-inch (1-cm) pieces
• 2 cup (500 ml) sliced white button mushrooms
• 2 tsps (10 ml) garlic powder
• 1 1/2 tsps (7 ml) cumin ground
• 1 1/2 tsps (7 ml) organic coriander ground
• 1/2 tsp (2 ml) paprika smoked
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) pepper crushed red
• 1 1/2 cups (375 ml) finely chopped plum tomatoes
• 1 can (15 ounces/540 ml) chickpeas drained and rinsed
• 3 cups (750 ml) kale stems removed and cut into 1-inch (2.5-cm) pieces
• 3 cups (750 ml) baby spinach packed
• 1/2 cup (125 ml) unsalted vegetable stock
• 4 eggs
• 1/4 cup (60 ml) crumbled feta cheese