Yields: 4 |Serving size: 1 1/2 cups
Ingredients:
- 2 tablespoons olive oil
- 1/2 medium yellow onion, chopped
- 2 medium bell peppers, chopped
- 2 cups baby bella mushrooms, chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1/8 teaspoon ground cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/3 cup mild harissa paste (or hot sauce of your choice)
- 2 (14.5-ounce) cans unsalted diced tomatoes, undrained
- kale leaves
- 4 large eggs
Directions:
- In a 10-inch cast iron skillet, heat the oil to medium. Add the onions and peppers, and sauté, stirring frequently until softened, about 8 minutes. Add the mushrooms and garlic and continue sautéing another 3 minutes, until mushrooms have softened.
- Add the ground cumin, cayenne pepper, salt, and harissa paste. Sauté an additional minute. Add the diced tomatoes and bring to a full boil. Allow the mixture to cook about 10 minutes, stirring occasionally.
- Add the chopped kale leaves, stir well, and cook an additional 10 minutes, stirring occasionally.
- Dig small wells into the mixture and carefully crack eggs into them. Cover the skillet and allow the eggs to cook until whites have firmed up, about 10 to 12 minutes.
- Scoop eggs and sauce into bowls and serve with toasted bread.
Per serving: Calories: 282; Total Fat: 15g; Sodium: 462mg; Carbohydrate: 28g; Dietary Fiber: 9g; Sugar: 12g; Protein: 13g
Nutrition Bonus: Potassium: 1038mg; Iron: 36%; Vitamin A: 116%; Vitamin C: 263%; Calcium: 21%
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