This dish can easily serve up to eight people by adding a couple of extra eggs. Drizzle with a teaspoon of chili garlic oil for a little more heat.
- Prep time 30 minutes
- Total time 40 minutes
- Portion size 6 servings
Ingredients
Method
In large nonstick skillet, heat oil over medium heat; cook leek and jalapeño pepper, stirring occasionally, until softened, 3 to 4 minutes. Add garlic, cumin and salt; cook, stirring, until fragrant, about 30 seconds. Stir in kale and broth; cook until kale is wilted, about 4 minutes. Stir in spinach, 2 cups at a time; cook until wilted, about 2 minutes. Stir in parsley.
Using back of spoon, make 6 wells in kale mixture; crack 1 egg into each. Sprinkle with feta. Reduce heat to medium-low, cover and cook until egg whites are set but yolks are still slightly runny, about 10 minutes. Remove from heat; sprinkle with dill.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 482 mg
- Sugars 3 g
- Protein 12 g
- Calories 169
- Total fat 12 g
- Potassium 349 mg
- Cholesterol 200 mg
- Saturated fat 4 g
- Total carbohydrate 7 g
