Air fried Kale chips to make my Shakshuka extra fancy. I’m finishing yesterday’s beetroot dhal as the base of my egg dish (ala Lentil Shakshuka).

For the Kale Chips:

1. 2 cups of Kale leaves, stems removed. Rinse and dry the leaves thoroughly. 

2. Drizzle with 1-2 tbsp of olive oil with a tiny pinch of salt (salt is optional, kale chips taste so good without salt). 

3. Place the leaves in an air fryer safe dish. Air fry at 180C for 3 minutes first (check and give it a good shake), followed by another 3 minutes. Do this until you have crispy kale chips (total time to achieve this, about 9-10 minutes).

Once the kale chips are ready, heat the leftover beetroot dhal in your pan. Add one egg at a time. Allow the eggs to cook before removing the pan from the heat. Add freshly cracked black pepper, kale chips, a drizzle of your favourite extra virgin olive oil and serve it with buttered toast.