Normal Shakshuka is made with tomatoes and peppers butI call any dish that is cooked with eggs over shakshuka. This recipe is one of my favorite breakfasts.
I never thought I would use the word superfood because as much as I eat healthy, it’s not the kind of word I use, but I will do this time because kale is a superfood, nature’s most highly concentrated nutrient-rich whole foods and they provide nutrients that are a necessary part of our diet. Kale is an excellent source of fiber, vitamins (A, C, K, B6), minerals (calcium, potassium, copper, manganese, iron, and magnesium), and protein. No wonder it attracts those stubborn aphids that won’t let go of the leaves, even when you soak the leaves in cold water. The best way to get rid of those aphids – unless you’re into entomophagy (insects eating) – is to soak the kale in cold water for a few minutes and then brush them off with a tooth brush or a brush to clean fruits.
- 4 kale leaves soaked in cold water and washed carefully
- 1 tomato
- Olive oil
- 1 garlic clove
- 1 teaspoon smoked paprika (optional)
- Salt & pepper
- 1 organic egg
- 1 slice of your favorite bread, toasted (optional)
- mayonnaise (optional)
- 1 teaspoon Harissa or any other hot sauce (optional)
- Wash the kale and stack the leaves in a pile. Chop them finely. Preheat a nonstick skillet on a medium heat and add the kale. Sauté for 3-6 minutes.
- Meanwhile, dice the tomato and add it to the skillet. Splash a good amount of olive oil on top - about 1 tablespoon - and crush the garlic straight into the skillet. Season with the paprika, salt and pepper and toss.
- With a wooden spoon gather the ingredients together in the skillet to make a little "island" and break the egg on top of it. Sprinkle some salt and cover the skillet with a lead. Lower the heat to low and simmer for 5 minutes. Cook until the egg white is cooked but the yolk is still raw.
- Spread mayonnaise and harissa/hot sauce on the bread, add the shakshuka over and eat.