Zesty Chickpea & Kale Sauté with Tzatziki & A Sunny Side-Up Egg

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ingredients

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  • 2 Pasture-Raised Eggs
  • 15.5 oz Can Chickpeas
  • 2 Pocketless Pita
  • 6 oz Shredded Kale
  • 1 Red Onion
  • ⅓ cup Tomatillo-Poblano Sauce
  • 1½ oz Feta Cheese
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder)

 

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1.Place an oven rack in the center of the oven, then preheat to 400°F. Line a sheet pan with foil. Cut each pita into 6 equal-sized wedges. Place the pita wedges on the prepared pan. Drizzle with olive oil and season with salt, pepper, and the half the spice blend (you will have extra). Turn to coat; arrange in an even layer. Bake 7 to 9 minutes, or until golden brown and crispy. Remove from the oven.

 

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2.While the pita chips bake, halve, peel, and thinly slice the onion. Drain and rinse the chickpeas.

 

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3.While the pita chips continue to bake, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter) and loosely cover with foil. Cook, without stirring, 2 to 3 minutes, or until the kale is wilted. Remove the foil and continue to cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Add the chickpeas and tomatillo-poblano sauce. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Divide between two dishes and cover with the foil to keep warm. Rinse and wipe out the pan.

 

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4.In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Serve the fried eggs over the cooked vegetables. Top with the cheese (crumbling before adding) and tzatziki. Serve with the pita chips on the side. Enjoy!

 

For this hearty vegetarian dish, tender chickpeas, kale, and red onion are simmered together in our tomatillo-poblano sauce, which adds just the right amount of gentle heat—tempered by a spoonful of cooling cucumber-yogurt.

 

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