It has been a second since I talked about SHAKSHOUKA. One of my go-to breakfasts that never fails me. This one is loaded with kale, fresh cherry tomatoes, labneh, vegan mozzarella, and fresh parsley (yes I know I mixed dairy and non dairy but I felt like it). To make, I sauté the kale in some olive oil first, then pour in the tomato sauce along with the fresh tomatoes. Crack in your eggs, cover and cook for 3ish minutes or until eggs have just begun to set (check to see that whites are cooked but yolk is still runny). Top with cheese, labneh; parsley, pepper, crushed red pepper — or anything your heart desires! I also have a Shakshouka guide on my blog to get you started! Link in bio
