Single-Pan Sunny-Side Up Eggs with Kale, Red Peppers & Garlic
Ingredients
The vegetables
-
1
teaspoon
extra-virgin olive oil
-
¼
cup
diced red bell pepper
-
¼
cup
diced red or yellow onion
-
3
cups
lightly packed chopped kale
-
1
clove
garlic, minced
-
1
teaspoon
fresh lemon juice
-
to taste
salt
-
to taste
freshly ground black pepper
The eggs
Optional toppings
-
fresh thyme leaves
-
nutritional yeast seasoning
Instructions
- Heat a medium sauté pan or skillet on medium-low heat and add olive oil.
- Once the oil is hot, add the bell peppers and onion, cooking until slightly tender, about 3 minutes.
- Add the kale, garlic, and 1 tablespoon of water, then cover loosely and cook until the kale begins to wilt, about 5 minutes.
- Stir in the lemon juice, a pinch of salt, and pepper.
- Create two wells in the kale and crack an egg into each well.
- Ladle 1 tablespoon of water around the eggs, cover loosely, and cook until the egg whites are opaque, or to your desired doneness.
- Season with salt, pepper, thyme, and nutritional yeast if desired, and enjoy immediately.
Nutrition Facts (estimated)
Servings
1
Calories
271
Total fat
15g
Total carbohydrates
19g
Total protein
17g
Sodium
497mg
Cholesterol
422mg
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