Description
A vibrant and healthy twist on the classic Middle Eastern dish featuring a medley of greens and perfectly baked eggs.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 cups spinach, chopped
- 1 cup kale, chopped
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 4–6 eggs
- Fresh herbs (e.g., cilantro, parsley) for garnish
Instructions
- Heat olive oil in a large skillet over medium heat until glistening.
- Add the chopped onion and minced garlic; sauté until softened, about 3 to 5 minutes.
- Incorporate the chopped green bell pepper and continue cooking for a few more minutes.
- Stir in the chopped spinach and kale, cooking until they wilt.
- Mix in the ground cumin, salt, and pepper.
- Create small wells in the vegetable mixture and crack an egg into each well. Cover and let cook until eggs are set to your preference, about 5-7 minutes for runny yolks.
- Garnish with fresh herbs before serving.
Notes
Serve with crusty bread or pita for dipping. For added creaminess, consider a dollop of Greek yogurt or feta cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 370mg