Wild West Scramble

Ingredients 

SCRAMBLE 

1 pkg Shakshuka BrEGGfast Scramble (95g)

1-2 Tbsp olive oil 

1/4 red onion (thinly sliced) 

1/2 red pepper (thinly sliced) 

2 cups kale (loosely chopped) 

SAUCE 

1/2 tsp sea salt (reduce amount for less salty sauce) 

1/2 tsp garlic powder 

1/2 tsp ground cumin 

1/4 tsp chili powder 

Water (to thin) 

1/4 tsp turmeric (optional) 

FOR SERVING (optional) 

· Salsa · Cilantro · Hot Sauce · breakfast potatoes, toast, and/or fruit 

Instructions 

Instructions

1. Soak. Add Shakshuka Scramble & spices to 1.5 cup hot water. Stir and let sit for 3 minutes.

2. Sizzle. Heat 2 tbsp oil on large non stick skillet over med-high heat. Add seasoned scramble and water and cook until water is absorbed. Remove and set aside.

3. Prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside. 

4. Prep veggies and using warm skillet above, add olive oil, onion and red pepper. Season with a pinch each of salt and pepper and stir. Cook until softened – about 5 minutes. 

5. Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes. 

6. Add the Shakshuka Scramble to the veggies and kale. Sauté for 2 minutes, then add sauce, pouring it over everything. Stir immediately, evenly distributing the sauce.

7. Serve immediately with the breakfast potatoes, toast, or fruit. Add more flavor with salsa, hot sauce, and/or fresh cilantro. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave. 

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Inspired by Minimalist Baker