Kale and Celeriac Stovetop Shakshouka

A brunch masterpiece that’s perfect for your weekend feasting needs!

Traditional shakshouka is a dish of eggs poached in a sauce of crushed tomatoes, chili peppers and garlic. Common spices in this dish include cumin, paprika, cayenne pepper and nutmeg. The dish has roots a number of places, first thought to exist in the Mediterranean and Middle East. More recently, an egg and vegetable-based form originated from the Maghreb region of North Africa (and yes, I do want to credit Wikipedia for the quick and helpful overview!). I actually had shakshouka for the first time last year at Terrain Garden Café. It was pretty good, but admittedly the dish had way too much of a tomato base for me. I knew I needed to create a version with other vegetables to add a variety of flavors and textures. Therefore, I was inspired to use Taproot Farm organic kale and shredded celeriac root (in addition to their incredible tomato paste, garlic and onion for a base and microgreens for a topper!) to create the shakshouka version of my dreams. I have to say, this is hands down a new favorite of mine (pair it with some homemade bread/naan and cheese for a great mix of flavors and textures!). I hope you all enjoy this delicious and flavorful dish as much as I have – happy cooking and brunching! 🙂

Makes 1 Serving (*Easy to multiply)

Recipe by © Alysha Melnyk 2019

The Kitchenologist©



Kitchen Tools:

Small or Large Frying Pan with Lid (*depending how many portions you’re making)


Measuring Cups

Measuring Spoons



1 Clove Garlic, Minced

1/4 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 Tablespoon Olive Oil

1 Cup Tomato Paste

1/2 Teaspoon Cumin

1/4 Teaspoon Pink Himalayan Salt

1/4 Teaspoon Chili Powder

1/2 Teaspoon Turmeric

1 Large Egg


Cheese (Feta, Goat or Fromage)

Black Pepper

Bread of Choice (I served with a Whole Wheat Naan)


  1. First, combine your garlic, sweet onion, kale, celeriac root and olive oil in a sauté pan (mixing to combine).
  2. Cook this on medium/medium high heat until kale is slightly wilted and onions are tender (about five minutes),
  3. Next, pour in your tomato sauce and gently mix to combine. Stir in cumin, salt, chili powder and turmeric spices.
  4. Allow to cook for a few more minutes until tomato mixture is slightly bubbly.
  5. Then, create a small pocket in the center of your pan and crack your egg in the middle.
  6. Turn the heat to low/medium and cover the pan with a lid.
  7. Allow the egg to set/cook through to desired consistency (I cooked mine for about 4 to 5 minutes until the egg was set).
  8. Once egg is cooked, top dish with cheese, microgreens and black pepper.
  9. Service with torn pieces of bread.
  10. Enjoy warm!
  11. If you don’t eat all your tomato sauce, leftovers store well in the fridge and you can easily reheat and add another fresh egg.