Cook garlic, onion, kale, celeriac root and olive oil in a sauté pan on medium/medium high heat until kale is slightly wilted and onions are tender (about five minutes). Pour in tomato sauce and gently mix to combine. Stir in cumin, salt, chili powder and turmeric. Allow to cook for a few more minutes until tomato mixture is slightly bubbly.
Create a small pocket in the center and crack egg in the middle. Turn the heat to low/medium and cover the pan with a lid. Allow egg to set/cook through to desired consistency.
Once egg is cooked, top dish with cheese, microgreens and black pepper. Serve with torn pieces of bread.
Recipe courtesy of Alysha Melnyk. Visit The Kitchenologist at alyshathekitchenologist.com for more cooking inspiration.