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Quick Kale Shakshuka

Prep Time5 mins
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.