Serves 4


  • 4 Tbsp. olive oil, divided
  • 1 medium onion, cut into eighths
  • 1 1/4 tsp. kosher salt, divided
  • 6 garlic cloves, thinly sliced
  • 1/4 tsp. crushed red pepper flakes
  • 3/4 pound kale, stems removed and leaves coarsely chopped
  • 1 pound tomatoes (about 3 medium), cored and chopped
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 cup vegetable stock
  • 4 large eggs


    Active time: 30 minutes
    Total time: 40 minutes

    In a large saucepan, heat 2 Tbsp. oil over medium-low heat. Add onion and 1/4 tsp. salt and cook until softened, about 7 minutes. Add garlic and red pepper flakes and cook 2 minutes more. Add kale and stir until wilted, about 2 minutes. Add tomatoes, chickpeas and stock; cook over medium heat until tomatoes start to break down, about 10 minutes. Season with 3/4 tsp. salt.

    In a large nonstick skillet, heat remaining 2 Tbsp. oil over medium heat. Crack in 2 eggs and cook until lightly crisp on the bottom and whites are set, about 3 minutes. Transfer to a plate and repeat with remaining 2 eggs. Spoon stew into 4 shallow bowls, top each with a fried egg, sprinkle with remaining 1/4 tsp. salt and serve.

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