Chickpeas and kale with za'atar, poached eggs, and naan

Vegetarian, Dairy Free, Soy Free, Low Calorie

2 Servings, 520 Calories/Serving

30 – 40 Minutes

Beans and greens are a classic combination. Here we pair iron-rich kale with fiber-rich chickpeas and give them a Middle Eastern flavor with a bit of za’atar. This tangy spice blend includes sumac, sesame seeds, and dried herbs. Poached eggs lend richness and protein. A little acid in the poaching water helps the eggs hold their shape; use any vinegar you have on hand—or simply add a squeeze of lemon or lime juice.


  • 1 or 2 shallots
  • Peeled fresh garlic
  • Fresh oregano
  • 1 bunch kale
  • 1 cup cooked chickpeas
  • 1 tablespoon tomato paste
  • 1 teaspoon sweet smoked paprika
  • ½ cup diced tomatoes
  • 2 pasture-raised organic eggs
  • 2 naan
  • ½ teaspoon za’atar



Prep the vegetables

  • Peel and thinly slice the shallots.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Strip the oregano leaves from the stems; coarsely chop the leaves.
  • Strip the kale leaves from the stems; coarsely chop the leaves.
  • Rinse the chickpeas.


Cook the vegetables

In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Stir in the shallots and garlic, season with salt, and cook until the shallots start to soften, 1 to 2 minutes. Stir in the tomato paste and paprika and cook until just fragrant, about 1 minute.
Add the tomatoes, oregano, and 1 cup water and bring to a boil. Add the kale and chickpeas, reduce to a simmer, cover, and cook until the kale is tender and the sauce is thickened, 10 to 12 minutes. Season to taste with salt and pepper.
While the vegetables simmer, cook the eggs.


Poach the eggs

Bring a medium sauce pot of lightly salted water and 1 tablespoon white wine vinegar or apple cider vinegar to a boil. Working with one at a time, crack 1 egg into a small bowl. Using a slotted spoon, swirl the water to make a gentle whirlpool. Slide the egg into the whirlpool. Repeat with the remaining egg. Cook until the whites are set but the yolks are still soft, 4 to 5 minutes. If you prefer firmer yolks, cook for 2 minutes longer. Using the slotted spoon, transfer the eggs to a paper-towel-lined plate to drain.
While the eggs poach, warm the naan.


Toast the naan

In a dry frying or grill pan over medium heat, warm the naan until lightly toasted, 1 to 2 minutes per side. Alternatively, toast it in a toaster.



Transfer the kale, chickpeas, and sauce to individual bowls. Top with the eggs, sprinkle with the za’atar, and serve with the naan.

Nutrition per serving: Calories: 520, Protein: 22g, Total Fat: 16 g, Monounsaturated Fat: 7 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 3.5 g, Cholesterol: 165 mg, Carbohydrates: 73 g, Fiber: 11 g, Added Sugar: 0 g, Sodium: 690 mg
Contains: wheat, eggs

Similar Recipes

Baked shrimp with tomato, feta, and lemon-mint orzo
Soy Free
Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free
Almond-date shakes with cardamom and mint & Curried scrambled eggs with tomatoes and spinach
Gluten Free, Vegetarian, Dairy Free