Though by no means a traditional recipe for the well-loved North African and Middle Eastern dish, this single serve shakshuka draws inspiration from the base ingredients and technique. Some of the classic elements - fire roasted tomatoes, for example - are represented, but there are unexpected additions, too; a chopped heirloom tomato for added freshness that canned tomatoes don't quite offer, chili crisp borrowed from Asian cuisines, and torn kale. And while each ingredient has its place, it's also replaceable with something else, whether it be your favorite leafy greens, your go-to hot sauce, etc. That's the beauty of this dish.

Directions

1. Add olive oil to a small pan over medium heat. Once oil is shimmering, add torn kale and toss frequently until slightly wilted.
2. To the kale, add fire roasted tomatoes, chopped heirloom tomato, and 1 teaspoon of the chili crunch or chili crisp. Stir well and season with salt and pepper to taste. Let simmer for 5 minutes, or until completely heated through and just slightly reduced.
3. Using a spoon, make a well in the center of the pan and crack in the whole egg and egg whites, if using. Cover the pan and cook on low until the egg whites are set and the yolk is cooked to your desired doneness. Drizzle over remaining teaspoon of chili crunch or chili crisp and serve straight from the pan with a toasted English muffin for dipping.