Chickpea Shakshuka

Heat the oil in a large, deep-sided skillet over medium heat. Add onion, bell pepper, and jalapeño. Cook, stirring until softened, about 8 minutes. Add the garlic, paprika, and cumin. Cook, stirring until fragrant, about 1 minute. Add the tomatoes and kale. Simmer over low heat until the sauce is thickened, about 15 minutes. Use the back of a spoon to make 4 indentations in the sauce. Crack eggs, one at a time, and add to each indentation. Sprinkle feta cheese over the top. Reduce heat to a simmer, cover with foil or lid, and cook until egg whites are set, about 10 to 12 minutes. Serve with baguette. If you’d like a little more heat, don’t remove the seeds of the jalapeño.