February 03, 2021 MINNA Kitchen
MINNA Kitchen with Joy Howard: Veggie Shakshuka
Joy Howard is a food stylist, cookbook author, recipe developer and mom to me (Andiyah) MINNA’s Marketing Manager. She writes a regular column about kids and cooking for EatingWell magazine, and is a frequent contributor to America’s Test Kitchen...
By Andiyah Patrick
Joy Howard is a food stylist, cookbook author, recipe developer and mom to me (Andiyah) MINNA’s Marketing Manager. She writes a regular column about kids and cooking for EatingWell magazine, and is a frequent contributor to America’s Test Kitchen. Formerly, as a magazine editor, she managed an on-site test kitchen and occasionally served as on-air radio and television talent. Joy lives in the woods of Western Massachusetts with my dad and sisters. When she isn’t busy making everyones tummy rumble, flooding the kitchen with delightful smells - you can find her reading beside her forever growing stack of queued up books, maintaining her winning scrabble streak, or educating a lucky someone on the latest, hottest, coolest music just released. This recipe is a little preview into her upcoming cookbook, served up special at the MINNA Kitchen first.
- 1 large red bell pepper, chopped
- 1 large yellow onion, chopped
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2½ teaspoons smoked paprika
- 1½ teaspoons cumin
- 1¼ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ small bunch lacinato kale, chopped (about 2 packed cups)
- 1 (28-ounce) can chopped tomatoes
- ¼ cup packed fresh mint, chopped
- 4 eggs
- ¼ cup crumbled feta
- 2 tablespoons packed fresh parsley, chopped
- Pita or sliced toasted bread for serving
In a 9- or 10-inch cast-iron or oven-proof skillet over medium-high heat, warm the olive oil. Add the peppers and onions and cook, undisturbed until beginning to brown, about 5 minutes. Reduce the heat to medium-low and continue to cook, stirring occasionally, until soft, about 3 minutes more.
Stir in the garlic and cook 1 minute. Add the smoked paprika, cumin, salt, and pepper and cook until fragrant, about 1 minute. Stir in the chickpeas, kale, and 2 tablespoons mint, and cook until the kale is wilted, 3 minutes.
Add the tomatoes and cook, stirring occasionally, until the sauce has thickened slightly, about 10 minutes.
Make a well in one corner of the pan and crack an egg into it. Repeat, making 3 more wells and cracking an egg into each. Reduce the heat to low, cover, and cook until the eggs are set, about 10 minutes.