3 Warm and Cozy Recipes From Kristin Cavallari's New Cookbook to Fill You Up This Fall

Ingredients:
2 tablespoons extra virgin olive oil
1 medium sweet onion, diced
3 cloves garlic, coarsely chopped
2 cups coarsely chopped kale (stems removed before chopping)
1 green bell pepper, diced
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground pepper flakes
1 28-ounce can of diced fire-roasted tomatoes, with their juice
1/2 cup canned garbanzo beans, drained and rinsed
1/4 cup chopped fresh cilantro or parsley
6 tortillas of choice for serving (optional)
1/4 cup coconut cream
Pink Himalayan Salt
Freshly ground black pepper
6 eggs

Directions:

1. In a large cast-iron skillet, heat 1 tablespoon of the olive oil over medium heat.
2. Add the onion, garlic, kale, and bell pepper and sauté, stirring continuously until the garlic is fragrant and slightly browned, about 5 to 8 minutes.
3. Add the smoked paprika, chili powder, cumin, coriander, red pepper flakes, 1/2 teaspoon salt, 1/2 teaspoon of pepper and the tomatoes with their juice.
4. Stir together and bring to a simmer.
5. Cook for 10 minutes, stirring occasionally.
6. Add the coconut cream and cook for 2 more minutes.
7. Stir in the garbanzo beans and let all the ingredients continue to cook for 5 more minutes.
8. While everything is cooking, preheat your broiler to medium-high.
9. Using a spoon, make 6 small wells in the cooked mixture in the skillet.
10. Crack an egg into each well. Season each egg with salt and pepper and place the skillet under the broiler.
11. Let the skillet broil until the whites of the eggs are firm, about 6 minutes.
12. Carefully remove the skillet from the broiler and garnish with the chopped parsley or cilantro and drizzle the remaining 1 tablespoon of olive oil on top.
13. Heat up your tortillas and serve the dish hot. Enjoy!