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Kale and Celeriac Stovetop Shakshouka


  • 1 clove garlic, minced
  • ¼ cup sweet onion, diced
  • 1 cup kale pieces (destemmed, torn and packed tightly)
  • 1 cup shredded celeriac root (peel/cut the tough skin off before shredding)
  • 1 Tbsp olive oil
  • 1 cup tomato paste
  • ½ tsp cumin
  • ¼ tsp pink Himalayan salt
  • ¼ tsp chili powder
  • ½ tsp turmeric
  • 1 large egg
  • Microgreens
  • Amazing Acres Roasted Garlic Chèvre
  • Black pepper
  • Whole Wheat Naan (or bread of choice)


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 for more cooking inspiration.