Healthy Chickpea Feta Kale Stew with Zaatar Baked Eggs
This one-pot vegetarian stew is rich with tomatoes, chickpeas, wilted kale, and warm spices — then topped with baked eggs spiced with za’atar and finished with crumbled feta. It’s Mediterranean comfort food with a nourishing twist!
⏱️ Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Stew:
2 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 tsp ground cumin
½ tsp smoked paprika (optional)
1 can (400g) diced tomatoes
1 can (400g) chickpeas, drained and rinsed
3–4 cups chopped kale (stems removed)
Salt and black pepper to taste
½ cup vegetable broth or water (if needed)
For the Baked Eggs:
3–4 eggs
1½ tsp za’atar spice
Crumbled feta (about ¼ cup or to taste)
Optional: chili flakes or Aleppo pepper for heat
To Finish:
Extra olive oil
Fresh parsley or dill
Warm pita or crusty bread
Instructions
1. Sauté Aromatics:
In a large skillet or braising pan, heat olive oil over medium. Add onion and sauté 4–5 minutes until soft. Stir in garlic, cumin, and paprika; cook another minute.
2. Simmer Stew Base:
Add diced tomatoes and chickpeas. Season with salt and pepper. Simmer for 10 minutes to let flavors meld. If it gets too thick, add a splash of broth or water.
3. Add Kale:
Stir in chopped kale and cook for another 5 minutes, until wilted and tender.
4. Make Wells & Add Eggs:
With a spoon, create 3–4 small wells in the stew. Crack eggs into the wells. Sprinkle each egg with a pinch of za’atar and salt.
5. Cover & Cook:
Reduce heat to low, cover the pan, and cook 6–10 minutes until egg whites are set but yolks are still soft (or longer for firmer yolks).
6. Finish:
Turn off heat. Crumble feta over top, drizzle with olive oil, and garnish with fresh herbs. Serve immediately with warm pita, flatbread, or crusty sourdough.
Tips
Make it vegan: Skip the eggs and feta — add a swirl of tahini-lemon sauce or roasted eggplant cubes instead.
Extra greens: You can swap kale for spinach, chard, or collards.
Creamier texture: Stir in 1–2 tbsp of Greek yogurt or labneh before cracking in the eggs.
❓frequently asked questions FAQ
Can I prep it ahead?
Yes! Make the stew in advance and bake the eggs just before serving.
Can I add more veggies?
Sure — zucchini, bell peppers, or mushrooms go great.
How to store leftovers?
Store in the fridge for up to 3 days. Reheat gently. Eggs may firm up slightly on reheating.
ℹ️ Nutritional Information
Calories: 330
Protein: 15g
Fat: 18g
Carbs: 26g
Fiber: 7g