How to include greens in your breakfast without a fuss.
Prep Time3 minutesmins
Cook Time7 minutesmins
Total Time10 minutesmins
Course: Breakfast, Lunch
Cuisine: Healthy, Israeli, Middle Eastern
Keyword: Dairy-Free, Gluten-Free
Servings: 1person
Author: Shelly
Cost: $2-$4
Ingredients
2-4kale leaves, spine removed
1 medium tomato, diced
Olive oil
1garlic clove, crushed
1teaspoonsmoked paprika (optional)
Salt & pepper
1egg
1sliceof your favorite bread, toasted (optional)
mayonnaise (optional)
Harissa or hot sauce (optional)
Instructions
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.