Kale is very nutritious but I won’t use the word superfood because I’m allergic to it. As much as it is healthy I wouldn’t have eaten it if I didn’t like it’s earthy flavor. Me and the millions of aphids on earth. If you’re not into entomophagy (eating insects), the best way to get rid of them is to soak the kale in cold water with a splash of vinegar for ten minutes, then brush the bugs off with a toothbrush or fruit brush.
I call any dish with eggs on top of the vegetables shakshuka. I have a a few recipes of shakshuka on the blog, including classic shakshuka.
Quick & Easy Kale Shakshuka
- 2-4 kale leaves, spine removed
- 1 medium tomato, diced
- Olive oil
- 1 garlic clove, crushed
- 1 teaspoon smoked paprika (optional)
- Salt & pepper
- 1 egg
- 1 slice of your favorite bread, toasted (optional)
- mayonnaise (optional)
- Harissa or hot sauce (optional)
- Wash the kale and stack the leaves in a pile. Chop them finely. Put a medium nonstick skillet on a medium heat and add the kale and steam for 3 minutes.
- Dice the tomato and add it to the skillet. Crush the garlic straight into the skillet. Splash about 2 tablespoons olive oil, season with the paprika, salt and pepper and mix. Cook for 2-3 minutes.
- Using a wooden spoon gather the ingredients together in the skillet to make a little island and break the egg over it. Sprinkle salt and cover the skillet (if you don't have a lid use a baking sheet or tray). Lower the heat to simmer for 2-3 minutes or until the egg white is cooked but the yolk is still raw.
- Spread mayonnaise and harissa/hot sauce on a toasted bread and put the shakshuka over. You can garnish with parsley or another herb.