Make delicious egg tahini with kale and sesame seeds and get the benefits of this healthy meal along with a serving of natural protein.
1/2 ripe avocado, chopped
2-3 cups kale, chopped
a clove of finely grated garlic;
1 tablespoon coconut oil;
1 st. l. tahini;
1/2 tbsp gluten-free soy sauce;
red pepper flakes.
Put a ladle of water to boil (needed for boiling eggs).
Heat coconut oil in a saucepan over medium heat. Add the garlic, kale, tahini, soy sauce and let the mixture sit for a couple of minutes until the kale absorbs the juices.
While the cabbage is soaking, boil two soft-boiled eggs. (Don’t forget to add a few drops of vinegar to the boiling water to keep the eggs intact. You can also fry the eggs if you like it better, just do it on both sides so the yolk doesn’t curdle.)
Prepare tahini: Whisk together sesame seeds, olive oil, lemon juice, apple cider vinegar, maple syrup and water. Add garlic, salt, pepper and stir. Sprinkle with herbs to taste and let stand.
Place the prepared mixture in step 2 in a bowl. Top with cooked poached eggs and sliced avocado.
Sprinkle the dish with toasted sesame seeds and sprinkle a pinch of red pepper flakes over the avocado
Pour over the tahini dish and enjoy!