I don’t like the word superfood because I don’t like it but I will use it now, kale is a super food. It’s highly concentrated in nutrient. No wonder it attracts those stubborn aphids that won’t let go of the leaves, even when you soak them in water. The best way to get rid of them – unless you’re into entomophagy (insects eating) – is to soak them in cold water for a few minutes and then brush them off with a tooth brush or one of those fruit brush. 

Quick Kale Shakshuka

Prep Time5 minutes
Course: Breakfast, Lunch
Cuisine: Healthy, Israeli, Middle Eastern
Keyword: Dairy-Free, Gluten-Free
Servings: 1 person
Author: Shelly
Cost: $2-$4


  • 2-4 kale leaves, spine removed
  • 1 medium tomato, diced
  • Olive oil
  • 1 garlic clove, crushed
  • 1 teaspoon smoked paprika (optional)
  • Salt & pepper
  • 1 pasture egg
  • 1 slice of your favorite bread, toasted (optional)
  • mayonnaise (optional)
  • 1 teaspoon 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.


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