Typical Middle Eastern Shakshuka is made with tomatoes and peppers but for me any dish that is cooked with eggs on top is shakshuka. This is one of my favorite breakfasts.
I never thought I would use the word superfood because it’s not the kind of word I use, but I will use now, kale is a superfood. It’s nature’s most highly concentrated nutrient-rich. 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.
- 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. Steam for 3-6 minutes.
- Dice the tomato and add it to the skillet. Splash a good amount of olive oil on top - about 1 tablespoon. Crush the garlic straight into the skillet. Season with the paprika, salt and pepper and toss.
- Using a wooden spoon gather the ingredients together in the skillet to make a little island. Break the egg over. Sprinkle some salt and cover the skillet with a lead. Lower the heat to low and simmer for 2-3 minutes, until the egg white is cooked but the yolk is still raw.
- Spread mayonnaise and harissa/hot sauce on a piece of bread/toast, put the shakshuka over and serve.
- Bon Apetite xxs