Spicy Eggs and Kale
I’m not a big Kale eater, but it is one of those leafy green vegetables we should all be eating and here is a great way to disguise kale in your breakfast with some spicy flavors added to it.
Add some protein-rich eggs are then nestled into the bed of kale, where they gently simmer to perfection. A finishing garnish of red pepper flakes adds the perfect amount of contrasting heat. This recipe serves 4 people.
- 2 Tbs. unsalted butter
- 4 green onions chopped
- 2 garlic cloves, minced
- 2 bunches kale, tough stems removed, leaves roughly chopped
- 1 cup chicken or vegetable broth
- 1/2 tsp. Sriracha sauce
- 6 sundried tomatoes
- 1/4 tsp. freshly ground black pepper
- Zest and juice of 1 lemon
- 4 eggs
- Red pepper flakes, to taste
In a large fry pan over medium-high heat, melt the butter. Add the green onions and garlic and cook, stirring, until fragrant, about 1 minute.
Add half of the kale and sauté, stirring frequently until it begins to wilt, about 2 minutes. Stir in the remaining kale and repeat.
Add the broth, the 1/2 tsp. Sriracha sauce and the 1/4 tsp. black pepper.
Stir in the sundried tomatoes, lemon zest and juice.
Simmer stirring occasionally, until the kale softens, about 6 minutes.
Using the back of a spoon, create a pocket for each egg in the kale. Crack 1 egg into each pocket.
Reduce the heat to medium-low and season the eggs with salt and black pepper.
Cover the pan and let the eggs cook until almost opaque, 4 to 5 minutes.
Turn off the heat and let the eggs rest, covered, until done to your taste. Sprinkle with red pepper flakes and serve immediately.
If you don’t have Kale in season then try with Spinach, it really is nice and the iron in spinach is really good for you.